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Molds, Monasteries, and Microscopes
Crown Finish Caves
Brooklyn, NY
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The history of cheese manufacturing is one in which animals, microorganisms, and environment interact to yield a finished product that is complex and desirable to the human palate. Please join us for a talk lead by Sister Noella Marcellino and Dr. Paul Kindstedt as we explore the ways in which cheesemakers from monastic times to current have understood and manipulated those interactions. We will focus specifically on microbiology of cheese rinds and the emerging study of crystallography. This talk will be moderated by Carlos Yescas.

There will be a cheese reception following the event featuring cheese from Crown Finish Caves and the Abbey of Reginal Laudis. Beer will be poured by Transmitter Brewing from Long Island City.

Sister Noella Marcellino Ph.D. is a Benedictine nun of the Abbey of Regina Laudis in Bethlehem, CT, where she began making the Abbey's Bethlehem cheese in 1977. Earning her doctorate in Microbiology from the University of Connecticut in 2003, Sister Noella Marcellino is a Fulbright Scholar, a fellowship recipient from the Institut National de la Recherche Agronomique, and was the scholar-in-resident at the 2011 American Cheese Society Conference in Montreal. She was awarded the French Food Spirit Award in Scientific Advancement in 2003 and the Grand Prix de la Science de l'Alimentation in 2005. Her work has been published in "Cheese and Microbes" (American Society of Microbiology, 2014), and "Healthy Aging: A Lifelong Guide to Your Well-Being" (Dr. Andrew Weil). Sister Noella is the focus of the 2006 documentary entitled The Cheese Nun: Sister Noella's Voyage of Discovery, produced by the Paris American Television Company, and a 2016 Netflix documentary episode of the series Cooked.

Dr. Paul Kindstedt is a Professor of Food Science in the Department of Nutrition and Food Sciences at the University of Vermont. He obtained his Ph.D. from Cornell University in 1986 and joined the faculty that same year. He is the author of "Cheese and Culture: A history of cheese and its place in western civilization" (2012), and senior author of "American Farmstead Cheese" (2005). Kindstedt is the recipient of the Pfizer Award for Cheese and Cultured Products Research, the Kraft Foods Teaching Award in Dairy Manufacturing (2008), and is currently a member of the ADSA Board of Directors. Kindstedt has served as the Associate Director of the Northeast Dairy Foods Research Center, and as the Co-Director of the Vermont Institute of Artisan Cheese. Kindstedt currently serves on the Board of Directors of the Vermont Dairy Industry Association and is a lifetime honorary member of the Vermont Cheese Council.

Carlos Yescas is the Program Director at Oldways Cheese Coalition, where he advocates for the protection of traditional cheesemaking practices around the world. He has taught food regulation and law at New York University's Food Studies department, is a member of the Guilde Internationale des Fromages, and was named Compagnon of the Confrerie du Gruyere in 2016. Yescas authored "Queso Mexicanos" (Larousse, 2013), on Mexican cheese traditions, which was awarded second place for best cheese book at the Gourmand Cookbook Awards in 2014.  

The evening is hosted by Crown Finish Caves in partnership with Slow Food USA with the generous support from Oldways Cheese Coalition and Transmitter Brewing.
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Crown Finish Caves (View)
925 Bergen St, Suite #101
Brooklyn, NY 11238
United States


Education > Classes

Minimum Age: 21
Kid Friendly: No
Dog Friendly: No
Non-Smoking: Yes!
Wheelchair Accessible: No


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