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
through the steps of artisan cheese production. 
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!

MWV Episode 28 - Cheese and Microbes

A video podcast by the American Society for Microbiology that highlights the latest in microbiology, life science and biotechnology news. ASM is composed of over 42,000 scientists and health professionals with the mission to advance the microbial sciences as a vehicle for understanding life processes and to apply and communicate this knowledge for the improvement of health and environmental and economic well-being worldwide. For information about ASM and MicrobeWorld, visit us online at www.microbeworld.org.

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MWV Episode 28 - Cheese and Microbes

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