Ext. U-17, University of Connecticut, Storrs, CT 06269.
Cheese making in New England is almost as old as New England itself.
When thinking of New England, invariably Cheddar cheese is mentioned, as well as a variety of other quality products including Baby Swiss, Blue, Brie, Camembert, Chevre, Colby, Cream Cheese, Farmhouse Cheese, Feta, Fromage Balance, Gouda, Mascarpone, Monterey Jack, Mozzarella, Provolone, Quark, and Torta. New England cheese products are widely distributed at fine retail establishments throughout the region and nationwide. Cheese was originally developed as a means of preserving raw milk in times of excess production and is generally considered to be a relatively 'safe' food. However, the spread of some diseases by cheese has been demonstrated. Organisms such as Listeria monocytogenes , Salmonella spp.