The University of Vermont does it again!
(paraphrasing their brochure)
The Northeast Center for Food Entrepreneurship at the University of Vermont has created the Vermont Institute for Artisan Cheese (VIAC) to support Vermont's cheesemakers. Initiatives include educating cheesemakers and creating a certificate program for cheesemaking, educating the public, and providing a resource for all of the state's cheesemakers.
Vermont has the largest number of cheesemakers per capita and 'leads the nation with... both traditional cheeses and genuine new products.'
Of interest to all US cheese fans, the institute is sponsoring some significant research:
"A research team led by Catherine Donnelly in the Department of Nutrition and Food Sciences is inquiring into the natural barriers to pathogen development that occur in the production of raw milk cheese. The results will help inform the national debate over aged cheeses made from unpasteurized milk, like cheddar, swiss, gruyere, and camembert. Proponents of raw milk cheeses cite their superior taste, health benefits, and long track record of safety. Opponents are led by the Food and Drug Administration, which is considering banning them, an action that would affect both domestic and foreign cheese makers and significantly impact global trade. The research effort will be an integral part of the Vermont Institute for Artisan Cheese, a newly launched initiative that will provide education, training, and outreach for Vermont’s artisan cheesemakers. The institute is also being supported by a grant from the Merck Fund. "
For more information, contact the institute at (802) 656-8300
Posted by Wade at June 10, 2004 09:03 AM | TrackBack