|Mother Prioress making cheese|
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.
For her efforts, Mother Noella was inducted into the Grand Ordre Des Gourmandins and Gourmandines des Fromages d'Auvergne in 2002; was honored in 2003 by the French food industry with its first French Food Spirit Award for promoting an understanding of French cheeses and helping to preserve traditional ways of making them; and received the Grand Prix de la Science de l'Alimentation from the International Academy of Gastronomy in 2005.
Our own foundation here on Shaw has had a cheese nun, who after a hiatus of 15 years, is back in the swing of things. Shaw Island’s Our Lady of the Rock (OLR) Monastery was the first certified raw milk dairy in the State of Washington.
|Dairy barn & kitchen|
For awhile, we did make cheese. The cheese was a true farmstead cheese, with no added cultures, i.e., using only the native cultures found in and around the monastery. The cheese was sold at the Shaw store, the Orcas landing and at Frederick & Nelson department store in Seattle. It was a good time for Mother Prioress and the Monastery but this was in the days when most Americans only knew processed cheese so at the sight of a speck of mold, they fled.
|Mother Dilecta feeds Jersey|
Last weekend, we had a cheese launch on Shaw. Only 10 couples were invited but we sold $265 of cheese, and received a donation of $600 for equipment..
This weekend, we’ll feature the cheeses at the Holiday Boutique on Shaw and at the Shaw Store.
At present to make this venture work we need a large wine cooler which has controlled humidity and temperature. Cost $1400.00
|Mother Prioress teaches cheese making|
We also need a new Jersey cow ($1,800)
Mother Prioress is our very own cheese nun- West coast Style!
|Mother Prioress milking- Child watching|