Dr. Catherine Donnelly

About the Author

Dr. Catherine Donnelly is a distinguished food historian and culinary scholar whose passion for the world of cheese has shaped her illustrious career. With a PhD in Food Science from the University of Wisconsin, she has dedicated decades to researching the cultural, scientific, and gastronomic dimensions of dairy products, blending rigorous academic inquiry with an infectious enthusiasm that makes complex topics accessible to all. As a professor emerita at the University of Vermont, Donnelly has authored numerous articles and lectured internationally on topics ranging from artisanal cheesemaking to the global cheese trade. Her seminal work, The Oxford Companion to Cheese, stands as a definitive reference, offering an encyclopedic exploration of over 1,000 varieties, their histories, and production methods. Beyond academia, she advocates for sustainable dairy practices and delights in sharing her knowledge through workshops and media appearances, inspiring a new generation of cheese aficionados to appreciate the artistry behind every wheel and wedge.