Good Food
The Cheese Nun
Sister Noella Marcellino, of the Abbey of Regina Laudis in Connecticut, discusses the biochemical and microbiological characteristics of artisanal cheeses. For many who don't know about Sister Noella's work, her presence in this highly scientific and academic endeavor might seem unusual. But Sister Noella, with a Doctorate in Microbiology, is…
By Evan Kleiman • • 1 min readSister Noella Marcellino, of the Abbey of Regina Laudis in Connecticut, discusses the biochemical and microbiological characteristics of artisanal cheeses. For many who don't know about Sister Noella's work, her presence in this highly scientific and academic endeavor might seem unusual. But Sister Noella, with a Doctorate in Microbiology, is one of the country's foremost experts in the science behind artisanal cheese.
