the food museum

exploring and celebrating food

The Fungal-Ripening Benedictine Nuns of Bethlehem

These nuns know cheese, thanks to an assignment to a young nun years ago that led to a cow that led to a cheese-making tradition in Connecticut.

Sister Noella Marcellino, with a PhD in microbiology, heads the team at the Abbey of Regina Laudis.

In  a piece in the New Haven Register, Sister Noella comments,  “Someone has said about Benedictines that we were the first scholars to get our hands dirty. That is a big part of our life — and not just because we are trying to feed ourselves and our guests and to be sustainable. To touch a cow or the earth grounds you."

"We are trying to hang onto something in a world that is rapidly changing. Connecticut is losing more farmland than any other state and, as a monastic community holding land, this is something we can do.”

Photo BZMedia


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