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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. Dr. Donnelly 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.