Making Cheese at the Monastery of
Saint Nektarios in Doridos, Greece
Sister Joanna leads the sisters of this monastery in making their own cheese
From their small herd of 8 cows, the sisters make cheese daily to improve their self sufficiency
and, perhaps, just because they love making cheese from their own special herd.
With the aid of supplies from Ricki's shop and a few exchanges in emails from our technical guy Jim, these sisters have managed to develop some great skill in making their own cheese for the monastery. Sister Joanna has been kind enough to send the photos and a description of their process as shown below.
The cheese we made in the photos is a Greek cheese called Graviera. This cheese is usually made from sheep's milk but we decided to try it with cow's milk and its just as tasty. Its a cheese with a piquant flavour, similiar to Romano cheese and its melts really well..The longer its cured the tastier it gets. We usually wait 5-6 months before its eaten. Its a fabulous cheese especially for melting.We really like it here in our monastery. Sister Joanna