Another reason for staying at the monastery is the goats’ cheese that the monks produce. It is divine.
A few of us hiked up to the local goat farm one day, and arrived just as a nanny-goat was giving birth to her kid. As well as the chèvre, the milk that these goats produce goes on to make lebneh and some sort of clotted curd, too. All of which goes very well with the local apricot jam.