Bethlehem Cheese
Made by the Nuns at the Abbey of Regina Laudis and Available at New Morning Market.
The nuns at the Abbey of Regina Laudis in Bethlehem, Connecticut, have been making cheese since the mid 1970s! In 1977, the Abbey began making their iconic Bethlehem Cheese. This semi-hard cheese is pressed and fungal-ripened using a technique that was shared by a third-generation cheese maker from Cézallier in Auvergne, France. This famous cheese is made from raw milk and commercial cultures and has a 60-day ripening period.
The Abbey’s small herd of heritage breed cows has proven to be perfect for their hand milking operation. Dutch Belts and Milking Shorthorns are great grazers and well suited for grass-based dairying and dairy product production.
Lisa, our cheese guru, recommends pairing this (perfectly sour) cheese with these sweet items:
- Fresh figs
- Sweet apples & pears
- Honeycomb
- Wave Hill baguette (we like walnut & cranberry!)
- Fruited Crackers (Kii!)
- Apple cider (or even hard cider!)
All photos courtesy of https://abbeyofreginalaudis.org
More Local Stories
Local Story: Brookview Maple Syrup
At Brookview Sugar House, the maple trees have awakened from their winter slumber and their production of maple sap signals that spring is just around the corner. On 25 acres of beautiful land tucked deep in Litchfield County, Connecticut, Harold and...
Local Story: Fat Stone Farm
We make Elderberry Apple Shots here at Fat Stone Farm (Lyme, CT) because we personally wanted a more potent, and less processed, Elderberry Syrup than what we could find in the market. Back in 2010, we planted our first Elderberry bushes and after our first harvest,...
Local Story: Seed to Spoon
The Story of How Seed to Spoon Come to Be As a foodie and a food microbiologist I have always been fascinated by foods created through the magic of microbes. I combined this love early in my studies and career when I started working in fermentation science (a fancy...
Recent Comments