The Oxford Companion to Cheese
by Catherine Donnelly, PhD
Thursday, January 12, 2017
Professor Catherine Donnelly is associate director of the Northeast Center for Food Entrepreneurship and the co-director of the Vermont Institute for Artisan Cheese, which is a University of Vermont-based institute that provides educational opportunities and scientific/commercial advice to small-scale cheesemakers.
VIAC also works to promote greater public understanding of artisan cheeses. Dr. 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.
She is author of the book Cheese and Microbes and the editor of The Oxford Companion to Cheese, which is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyère, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production.
A reception and book signing will follow.
Everyone is welcome to attend this free event.