Oldways Cheese Coalition
Curds | Cultures | Communities
  Catherine Donnelly  - PhD, University of Vermont; Department of Nutrition and Food Sciences  Dr. Donnelly, an expert on the microbiological safety of food, believes that requiring cheesemakers to use pasteurized milk is not the best way to produce safe (and tasty) cheeses; it is better to educate cheesemakers about how to ensure the safety of their raw-milk products. Catherine was formerly the co-director of the Vermont Institute for Artisan Cheese which provided educational opportunities and scientific/commercial advice to small-scale cheesemakers. Prof. Donnelly is a recognized international expert on the bacterial pathogen Listeria monocytogenes and has published numerous articles and delivered hundreds of presentations on the topic.