And It Is Gouda...

By: Audrey Pernik Email
By: Audrey Pernik Email

August 3, 2007

First you bring the milk to a boil.

Then let it cool.

Say a few prayers and...

"Then the magic of cheese begins!" said Sister Jan of Monastery Country Cheese in Crozet, VA.

Sister Barbara, Sister Jan and the entire monastery of Our Lady of the Angels spend one day a week going through this labor intensive process.

"It is a transformation. It's remarkable to watch it happen during the day," said Sister Barbara.

The monastery mails cheese to customers across the nation, but it's not just cheese people buy.

"Out of every three cheese orders that come in two or three will say please pray for my sick husband or my daughter is having a difficult pregnancy," said Sr. Barbara.

It's a means of living off manual labor, but one thing is for sure, a labor of love is wrapped inside every pound.

The sisters make about 600 pounds every week and 20,000 pounds a year, almost all of which is sold by the second week of December.

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