Catherine Donnelly

About the Author

Catherine Donnelly is a renowned food historian and advocate for artisanal traditions, with a career spanning decades in the fields of dairy science and culinary policy. Her deep-rooted passion for raw milk cheeses stems from years of hands-on experience with cheesemakers across Europe and North America, where she witnessed the profound impact of regulatory overreach on small-scale producers. In her groundbreaking work, Ending the War on Artisan Cheese: The Inside Story of Government Overreach and the Struggle to Save Traditional Raw Milk Cheesemakers, Donnelly unveils the hidden battles fought by these craftsmen to preserve age-old methods against bureaucratic hurdles. A former professor at the University of Vermont's Food Science Department, she continues to champion sustainable food practices through writing, lectures, and consulting, inspiring a new generation to value authenticity in our daily fare.