Ending the War on Artisan Cheese

Presented by Catherine W. Donnelly, Ph.D., Nutrition and Food Sciences Professor, UVM and Andy Kehler, Jasper Hill Farm

Take a deep dive with Dr. Donnelly, author of Ending the War on Artisan Cheese, about misconceptions about the safety of cheese made from unpasteurized milk, why raw milk cheese is not raw, and why raw milk cheese is not unsafe. A discussion about raw milk cheese presents an opportunity to explore centuries-old food traditions, and to sound a warning to consumers that without vigilance, these traditions may be eliminated for reasons that are not scientifically justified. Vermont Artisan cheeses from Jasper Hill Farm will be served. Book sale and signing to follow.
WHEN Wednesday, February 19, 6:00-7:30pm