“Cheese Nun” Mother Noella Marcellino of The Abbey of Regina Laudis has been the subject of a New Yorker article and a documentary about her work in cheesemaking. An expert in cheeses made from unpasteurized milk, Mother Marcellino holds a doctorate in microbiology and received a Fulbright Scholarship to study cheese fungus in France. This week she journeyed from her convent in Connecticut to France and received the French Food Spirit Award from the Senate in Paris. She isn’t planning to brave the cheese-sniffing beagles at U.S. Customs and will leave the yummy raw milk cheeses behind in France.