Catherine is an Emerita Professor at the University of Vermont, where she served on the faculty for 37 years. During that time, she conducted research, teaching and outreach for food producers both here in Vermont, as well as nationally and internationally. She collaborated with cheese scientists from around the globe on issues concerning cheese safety. Her book Cheese and Microbes, published by the American Society for Microbiology, provided insight into the microbiological complexities of cheese as a living food. She served as Editor in Chief of the Oxford Companion to Cheese, and was the recipient of a James Beard Award in honor of her work on this landmark publication. She is a seasonal resident of Greensboro, former Board member of Sterling College and a founding Board member of Preservation Burlington.