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Submitted by ballybeg on Fri, 04/04/2008 - 6:56pm.
The Cheese Nun
A Benedictine nun from The Abbey of Regina Laudis, Sister Noella, The Cheese Nun, is an expert on cheese. A real expert -- she got her PhD in cheese chemistry. For field work, she travelled all through the various cheese-making regions of France, investigating and tasting the special "terroir" of cheese. This is the story of how she discovered that the diverse fungi from each locale account for the tastes and unique culture of cheeses. Perhaps you would try making some of your own. A cave makes it especially tasty, but is not required! Try Cheesemaking Made Easy or, for those who want to simply appreciate what they are tasting, Cheese: A Connoisseur'sGuide. For a quick start making mozzarella here is a recipe from the New England Cheesemaking Supply Company.
