Überblick:Pressestimmen 'Finally the go-to source for all things cheese in one single sensational volume. Every cheesemonger in America will want this in their library.' --Rob Kaufelt president of Murray's Cheese 'Discovering the kaleidoscope of flavor in well-made raw-milk cheese is like watching color television after years of black and white. But many examples of these wonderful cheeses are now under threat of extinction. The Companion explains where they come from how they are made and most importantly why cheese made the traditional way really matters.' --Will Studd host and executive producer of Cheese Slices'The Companion is one of the most anticipated cheese books fo the new century. The depth of knowledge is overwhelming. Thank you for bringing this to the cheese community.' --Peggy Smith co-founder of Cowgirl Creamery'This book will be one to remember for the cheese world and it is so crucial to communicate our knowledge over time. I wish this encyclopedia much success and hope that it will inspire!' --Herve Mons MonS Fromager-Affineur'[A] delightfully discursive volume.' --The Economist Über den Autor und weitere Mitwirkende Dr. Catherine Donnelly Editor-in-Chief is a Professor of Nutrition and Food Science at the University of Vermont. She is the co-director of the Vermont Institute for Artisan Cheese America's first and only comprehensive academic research center devoted to artisan cheese. She previously served as the Associate Director for the Northeast Center for Food Entrepreneurship a research consortium between Cornell and the University of Vermont. Dr. Donnelly has been recognized by her colleagues for her many contributions to improving Listeria detection. Widely regarded as an international expert on this bacterial pathogen she has published numerous articles and book chapters and delivered hundreds of presentations on the topic of Listeria. Her current scholarly interests include investigating the microbiological safety of raw milk cheeses aged for 60 days. Dr. Donnelly is the Editor of the book Cheese and Microbes and she is the Scientific Editor of the Food Microbiology and Safety Section of the Journal of Food Science.