WOMEN’S MONASTERY OF THE HOLY CROSS CORINTH - GREECE. In order to meet our needs for survival and all our charitable work in general, we have been systematically involved for more than 20 years and have created a vertically integrated unit within the Monastery, with the ­final product of dairy and cheese products. This is our basic handiwork. We started out with a few dairy cows and at the moment we have created a modern farm. As far as vertical integration is concerned, we currently have our own mill for processing and mixing our feedstuffs, part of which is produced by us, we maintain a high standard dairy cow farm and we have established a creamery where we process our milk, standardize and market our products. In general, we do not stop searching and studying this subject for our daily improvement. All this ensure better control and thus better quality.

Our livestock unit operates under all legal procedures, the animals are all registered in the county veterinary prefecture, we have been granted the EL 1500007 exploitation code and are controlled by all legitimate state bodies. The unit is monitored by a specialized veterinarian on a daily basis and by specialized nuns of our monastery scienti­cally trained (e.g. graduates of the Agricultural University of Athens). Using stringent criteria in semen selection we pursue genetic improvement of our cows in components of milk and especially in animal health. The insemination is applied by some of us holding an inseminator license.

All our feeding stuffs are tested by certi­ed labs for the possible presence of toxins and other harmful elements that become dangerous to human health by consumption of dairy products. Therefore we apply appropriate storage conditions which contribute to avoid the contamination. In our laboratory we check the existence of antibiotics in milk, somatic cells, acidity and pH, fat, protein and moisture to ensure high quality in our products. For further official quality control of our feedstuffs and our dairy products we have additionally an annual contract with 2 certifi­ed chemical laboratories. But one of our most strongest points , perhaps the most strongest, is the meticulous cleanliness and observance of hygienic conditions on behalf of the nuns involved in this activity and in anything directly or indirectly related to it (e.g. strict protocol is e nforced in the milking parlor, requiring cleaning, drying, discarding ­rst drops of milk, disinfecting, pre-dipping ,dipping as well as keeping cow mattresses clean and dry contributing to having udders free from dirt reducing environmental pathogens etc).

From the milking area milk is gathered in the milk tank, which is in the milking parlor too and from there it is transported by sanitized tubes to the creamery milk tank. All of these are within the walls of the Monastery. Milk before cheese-making is always pasteurized according to state legislation. At the creamery as well as in the stable, only trained nuns of our Monastery work. For the operation of the creamery we have an approval code from the E.F.E.T (Hellenic Food Authority) under the number 28.2443 and we are complied with all the provisions of food which are laid down. All of our products are made 100% from our fresh pasteurized milk, without concentrates, powders or other additives. Our cheeses mature at least for six months and the main feature of all our products is their excellent quality. Our work has been recognized as remarkable by competent public and private bodies, particularly in relation to our dairy farm. The Agronomic University of Athens estimates that our farm is of particular scienti­c interest. That is why it brings students for a study visit, internship, diploma work from both the animal production department and the food technology department. They also expressed interest in presenting our work at the postgraduate department of animal production of the University, considering it "as a model for Greece and abroad". In order to solve the various issues that arise, we consult the competent professors of the Agricultural University of Athens, as well as other special scientists who respond with great willingness and non-pro­fit. The conscientiousness and precision that we are trying in general to have as nuns in our lives in combination with everything we mentioned above is a basic guarantee for the high quality of our products. With love and respect for our fellow man, we seek to offer him the pure, the authentic, the traditional to his everyday food.

• GRAVIERA "HOLY CROSS MONASTERY"
• GRAVIERA WITH BLACK PEPPER "HOLY CROSS MONASTERY"
• SMOKED CHEESE "HOLY CROSS MONASTERY"
• KEFALISIO CHEESE "HOLY CROSS MONASTERY"
• KALOUDI (HALOUMI) "HOLY CROSS MONASTERY"
• PURE CHEESE "HOLY CROSS MONASTERY "
• FETA "HOLY CROSS MONASTERY"
• MIXTURE 3 CHEESES "HOLY CROSS MONASTERY "
• MELTED BUTTER "HOLY CROSS MONASTERY" from 100% Cow's fresh milk
• STRAINED YOGURT 10% - 5% - fat "HOLY CROSS MONASTERY "
• KEFIR "HOLY CROSS MONASTERY "
• Pasteurized mil­ with 3,5% - 1% fat "HOLY CROSS MONASTERY "

Η διαδικασία πιστοποίησης-βράβευσης που εκδίδεται με αριθμό πρωτοκόλλου αρχειοθέτησης φακέλου του οργανισμού GTBB βασίστηκε στο GTBB prototype που ενσωματώνει σύγχρονη μέθοδο αξιολόγησης πολλών παραγόντων με την εποπτεία της ειδικής επιτροπής των taste experts του GTBB. Το σήμα του Authentic Taste of Greece Gold Award αποτελεί ένα ισχυρό διαπιστευτήριο ποιότητας με χρήση σαν στάμπα πάνω στα Ελληνικά προϊόντα με σκοπό την ανάδειξη τους στα ράφια της παγκόσμιας αγοράς.

The organization of Greek Taste Beyond Borders® GTBB presented the AUTHENTIC TASTE OF GREECE - GOLD AWARD 2020 & 2021 ΒΡΑΒΕΙΟ ΑΥΘΕΝΤΙΚΗΣ ΕΛΛΗΝΙΚΗΣ ΓΕΥΣΗΣ® to “MONASTERY OF THE HOLY CROSS CORINTH – GREECE” for the high quality of its dairy & cheese products, the preservation of traditional production methods in combination with applications of state-of-the-art production and safety systems, with the quality mark Authentic Taste of Greece® - Gold Award 2020 & 2021. Also for great export activity of the products of the monastery as well as of its charitable work. The MONASTERY OF THE HOLY CROSS CORINTH – GREECE consists of 45 nuns. For 20 years, the monastery has been systematically engaged in production and has created a vertical unit within the Monastery, with the final object of dairy and cheese products of high quality standards.