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Sister Maria Gonzalo stirs the cheese on a recent Thursday, cheese-making day at the monastery in Crozet. The nuns take shifts in helping with the process that takes place in the monastery’s barn. The cheese is stirred in 20-minute intervals. “We always say the secret ingredient is love and prayer. You get out what you put in,” Sister Gonzalo said.

Sister Maria Gonzalo stirs the cheese on a recent Thursday, cheese-making day at the monastery in Crozet. The nuns take shifts in helping with the …

Published on May 9, 2019

Sister Maria Gonzalo opens the curtains to the milk room at the cheese barn.

Sister Maria Gonzalo opens the curtains to the milk room at the cheese barn.

Published on May 9, 2019

Sister Myriam Saint-Vilus unwraps and cuts a wheel of gouda in the monastery’s kitchen for a spaghetti dinner. The nuns use the cheese for almost every meal; it never goes to waste. “How can you get sick of something that you are proud of? We know how it is made and what is in it,” Sister Saint-Vilus said.

Sister Myriam Saint-Vilus unwraps and cuts a wheel of gouda in the monastery’s kitchen for a spaghetti dinner. The nuns use the cheese for almost …

Published on May 9, 2019

From left, Sister Maria Gonzalo, Sister Barbara Smickel and Sister Myriam Saint-Vilus take a break from cheese making to practice a song for Palm Sunday Mass.

From left, Sister Maria Gonzalo, Sister Barbara Smickel and Sister Myriam Saint-Vilus take a break from cheese making to practice a song for Palm Sunday …

Published on May 9, 2019