Raw Cheese

Professor Catherine Wright Donnelly believes using pasteurized milk is not the only way to produce safe (and tasty) cheeses.  She wants more education for cheesemakers about food safety and contamination.  She also advocates for small, artisan cheesemakers as an alternative to mass produced cheese.  She is associate director of the Northeast Center for Food Entrepreneurship and the co-director of the Vermont Institute for Artisan Cheese.