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Autumn Leaves Cheese Festival 2008 - Over 1,500 people attended the festival held at Valley Shepherd Creamery in New Jersey. We are currently planning for this year's event.
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| The Cheese Nun, in praise of biodiversity and traditional cheesemaking... |
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| Cato Corner Farm, Located on a 75 acre farm in the rolling hills of Colchester, CT, Cato Corner Farm has rapidly developed a reputation for making world class, farmstead cheeses... |
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| Woodcock Farm, a flock of East Freisian sheep graze contentedly on 45 acres of lush organic grasses in Weston, Vermont... |
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Artisan Made-Northeast works with select artisans, local area chefs and retailers to create fun, interactive food and beverage events. Find out how your business or organization can take part.
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| Feature Article - The Cheese Nun |
In Praise of Biodiversity and Traditional Cheesemaking
By Thomas & Sally Camm
Occasionally in the life of a business an opportunity appears that seems too good to be true. This is surely what we thought when approached by respected television producer and documentary film maker, Patricia Thompson, about the possibility of Artisan Made-Northeast being one of the underwriters of her latest documentary, "The Cheese Nun." |
This fascinating piece chronicles the life of Sister Noella Marcellino, a Benedictine nun from Regina Laudis Abbey in Bethlehem, CT. Cheesemaker, Fulbright scholar and Ph.D in Microbiology (University of Connecticut), Sister Noella is a nationally recognized expert on the microorganisms associated with aging of traditionally made cheeses.
In this film, Sister Noella's sabbatical to France on a Fulbright to further her research on Geotrichum candidum (a fungus that grows on certain cheeses during early ripening and lends flavor and character), acts as the spring board for her revelatory collaboration with fellow researchers in France and poignant interactions with traditional French cheesemakers from the major regions.
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Told with wit and intelligence by a master documentarian, Sister Noella's story mixes cutting edge science, the craft and art of traditional cheesemaking and great humanity.
One of the key messages of the "Cheese Nun" is about the importance of the bio-diversity of the tiny, microorganisms found on traditionally made cheeses and in the caves where they age. These organisms give cheeses their character and unique flavor profiles. In fact, Sister Noella's research links the particular configurations and strains of these microorganisms to a specific cheese, its aging room and individual farm. The film makes the point that the reason there are so many different cheeses in France (over 350 varieties) is because of the diversity of microorganisms that exist there.
This has great import for American cheesemakers. The American Cheese Society's Annual competition highlights the creativity of American cheesemakers and the wide variety of artisanal and farmstead cheeses available to the American public. Sister Noella's research findings support what many American cheesemakers intuitively know- that their cheeses, handcrafted using traditional methods, express the place and region from which they come.
This documentary is avalable online at the Abbey of Regina Laudis Store.
A fascinating addition to your food library!
Dutch Belted Cows Grazing at the Abbey of Regina Laudis
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