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Noella Marcellino (Martha A. Marcellino) was born on 30 June, 1951, is an American Benedictine nun, scientist. Discover Noella Marcellino's Biography, Age, Height, Physical Stats, Dating/Affairs, Family and career updates. Learn How rich is she in this year and how she spends money? Also learn how she earned most of networth at the age of 72 years old?

Popular As Martha A. Marcellino
Occupation N/A
Age 72 years old
Zodiac Sign Cancer
Born 30 June 1951
Birthday 30 June
Birthplace N/A
Nationality

We recommend you to check the complete list of Famous People born on 30 June. She is a member of famous with the age 72 years old group.

Noella Marcellino Height, Weight & Measurements

At 72 years old, Noella Marcellino height not available right now. We will update Noella Marcellino's Height, weight, Body Measurements, Eye Color, Hair Color, Shoe & Dress size soon as possible.

Physical Status
Height Not Available
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Dating & Relationship status

She is currently single. She is not dating anyone. We don't have much information about She's past relationship and any previous engaged. According to our Database, She has no children.

Family
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Husband Not Available
Sibling Not Available
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Noella Marcellino Net Worth

Her net worth has been growing significantly in 2023-2024. So, how much is Noella Marcellino worth at the age of 72 years old? Noella Marcellino’s income source is mostly from being a successful . She is from . We have estimated Noella Marcellino's net worth, money, salary, income, and assets.

Net Worth in 2024 $1 Million - $5 Million
Salary in 2024 Under Review
Net Worth in 2023 Pending
Salary in 2023 Under Review
House Not Available
Cars Not Available
Source of Income

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Timeline

1951

Mother Noella Marcellino, O.S.B., (born Martha A. Marcellino; June 30, 1951) is an American Benedictine nun who has earned a doctorate in microbiology from the University of Connecticut.

Studying fungi in France on a Fulbright Scholarship, she concentrated on the positive effects of decay and putrefaction as well as the odors and flavors of cheese.

Marcellino dropped out of Sarah Lawrence College.

The Archbishop of Hartford, John Whealon, gave permission for members of the cloistered community of Benedictine nuns of Abbey of Regina Laudis to embark on a pilgrimage for higher education.

1977

Mother Noella used to not be able to eat cheese, except for the occasional chunk of smoked cheddar and had been making cheese in a wooden whiskey barrel since 1977.

She is a member of the Abbey of Regina Laudis.

She now frequently advises the United States cheese industry and she is a speaker and judge at competitions.

Her brother is John "Jocko" Marcellino, founding member and drummer with Sha Na Na.

She was praised by Rémy Grappin, the late Director of Research at France's National Institute of Agricultural Research, who said that she had studied the biodiversity of raw-milk cheese fungi and no one else was fighting harder to preserve it in a world of standardization and pasteurization.

She was named the official cheese maker of Abbey of Regina Laudis and she is part of an ancient order of cheese makers.

She won a French Food Spirit Award and the organizers for the award said that she was an international expert of cheese.

Marcellino was the subject of a PBS documentary called The Cheese Nun, but she said that she does not like being called a cheese nun.

She was filmed while she traveled though the French countryside collecting information from cheese-making experts.

Mother Dolores Hart advised her to go with "The Cheese Nun", because cheese is more appealing than fungi.

She was also featured in the Netflix limited Series "Cooked".

She appeared on the episode "Earth".

1986

In December 1986, Marcellino and three other nuns applied and were accepted into courses for Agricultural Science at the University of Connecticut.

1987

In 1987 the group began a program in scholarship that resulted in all receiving doctoral degrees; Marcellino's was in molecular and cell biology/microbiology.

She began with introductory sciences courses at The University of Connecticut's campus in Waterbury, but it was during a visit by UCONN organic chemistry professor Nina Stein to the abbey's cheese cellar, that the professor suggested that she focus her research on the microbiology of cheese ripening.

She won a Fulbright scholarship to France to collect and examine native strains of fungi, with an emphasis on Geotrichum candidum, from traditional cheese caves and stayed an additional three years, analyzing the samples on a grant from the French government.