Tucked away in the peaceful hills of Bethlehem, Connecticut, the Abbey of Regina Laudis offers an experience that goes far beyond its serene Benedictine roots.
This hidden gem is more than just the spiritual retreat you might expect it to be on the surface. It’s also a hub for craftsmanship, and surprisingly, some of the best artisanal cheese in the state.
As you approach the Abbey, you are greeted by the tranquility of the landscape, with rolling hills and fields of grazing cows that hint at the unexpected culinary adventure awaiting you inside.
At the heart of the Abbey’s artisanal legacy is its renowned cheese-making tradition, led by the “Cheese Nun” herself, Mother Noella Marcellino.
For decades, Mother Noella and the sisters of Regina Laudis have been crafting cheeses that reflect a deep respect for traditional methods and a love of community.
The story begins in the 1970s, when the Abbey bought its first cow, and Mother Noella took on the responsibility of learning how to make cheese.
What started as a humble undertaking soon evolved into a passion that took her across the Atlantic to France’s famed cheese caves, where she studied the science of cheese ripening and fungus as part of her Ph.D. research.
From those early days, the Abbey has grown into one of Connecticut’s few licensed raw milk dairies, producing the now-signature Bethlehem Cheese—an uncooked, fungal-ripened specialty with a smooth, nutty flavor.
Made from the milk of their native Dutch Belted cows, the cheese reflects the local terroir and centuries of European cheesemaking tradition.
Other varieties, like fresh ricotta, mozzarella, and cheddar, round out the Abbey’s offerings, each made in small batches and sold in their Monastic Art Shop alongside homemade bread, honey, jams, and jellies.
Visiting the Abbey and tasting their cheese is a sensory experience unlike any other. Make sure to stop by the Abbey’s low-ceilinged, rustic dairy kitchen where, beneath the barn, the sisters handcraft their cheeses using old-world techniques.
The entire process, from milking the cows by hand to aging the cheese in wooden barrels, is infused with a reverence for the work and a deep connection to the land.
There’s something special about watching the nuns, each with a sense of purpose, working together to create something so simple yet so profound. It reminds us that food, at its best, is not just something we consume but a reflection of culture, history, and dedication.
And while the cheese is undoubtedly a star attraction, the Abbey itself offers so much more to explore.
The community of about 40 nuns is dedicated to a contemplative way of life rooted in prayer and manual labor. Visitors are welcome to attend Mass or explore the grounds, which include beautifully restored buildings, the Abbey’s chapel, and the Monastic Art Shop.
The Abbey’s 300-year-old Neapolitan Crèche is another highlight, a breathtaking nativity scene believed to have been a gift to the King of Sardinia in 1720.
The figures, intricately detailed and housed in a climate-controlled exhibit, are displayed year-round and add a touch of history and artistry to the Abbey’s already rich environment.
One of the most meaningful aspects of visiting the Abbey of Regina Laudis is witnessing firsthand how the nuns integrate their faith into every facet of their lives. Their motto, “Ora et Labora” (pray and work), is visible in every corner of the Abbey’s operations—from the cheese-making process to their other artisanal crafts like pottery, candle-making, and ironwork.
The Benedictine commitment to living from the work of one’s hands is evident, and it adds a deep layer of authenticity to the experience.
The Abbey offers a chance to slow down, reflect, and appreciate the beauty of simple, meaningful work.
For those considering a visit, we’d recommend calling ahead to check the availability of the cheeses, as they often sell out quickly.
And while you’re there, take the time to walk the grounds, soak in the peaceful surroundings, and maybe even try a slice of their buttery, tangy mozzarella—it’s a true treat when dipped in their freshly made whey.
Click here to visit their website for more info.
