MWV Episode 28 - Cheese and Microbes - a podcast by American Society for Microbiology
from 2009-05-13T19:37
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 Donnelley, 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
processing guidelines, why these safeguards make cheese one of the
safest commodities today, and how beneficial organisms contribute to
the cheese making process. In addition, Erica Sanford from Cowgirl
Creamery with the help of Carolyn Wentz from Everona Dairy walk us
For more information about cheese making and cheese safety please
visit the Vermont Institute for Artisan Cheeses. If you would like to
try some of the cheeses featured in this episode order them online
from www.cowgirlcreamery.com and www.everonadairy.com. Bon AppÃtit!
Further episodes of MicrobeWorld Video (audio only)
Further podcasts by American Society for Microbiology
Website of American Society for Microbiology