A microbiologist explains how to keep cheese safe from bad bacteria
Catherine Donnelly is a research professor in microbiology, associate director of the Vermont Institute for Artisan Cheese (VIAC), and an expert on the subject of Listeria monocytogenes—a microorganism that has recently been in the news as the cause of several creamery closings. Culture recently caught up with Professor Donnelly to ask her about the nature of this pathogen as it relates to cheese.



