Module 5: Fresh Cheese
Ricotta, Mozzarella, Bocconcini, Burrata
Please make sure to read the Getting Started Module and all relevant appendices prior to utilizing this site. Food Service establishments should discuss dairy production directly with their EHO/Health Authority. Feedback and questions regarding this site should be sent to feedback@foodsafe.ca.
Fresh Cheese
Subject Matter Experts
These guidelines have been put together by subject matter experts involved in food processing, dairy production and health/environmental inspection. The lead expert for this project is Nancy Ross.