Fine cheeses are like fine wines. Producing and aging them properly is
both an art and a science. From cave-aging to the use of raw milk,
watch Dr. Catherine Donnelly, co-director of the Vermont Institute
for Artisan Cheeses, describe the microbial world of cheese.
Listeria and Salmonella are just a couple of the pathogens that pose a
risk to cheese consumers. In this episode of MicrobeWorld Video, Dr.
Donnelly explains how these risks are mitigated through strict