4. In 24 hours, flip the cheese and place back in its mold, now salting the other side. Place it in a cooler environment, such as 7 degrees Celcius, to harden even more.

5. In 14 hours, flip again and place in refrigerator at 11 degrees Celcius. At this point, the more you refridgerate, the more aged your cheese will be. The older, the tastier, but it it can be eaten at any time now.

Look at these beauties! The top shelf is the oldest (couple of weeks), bottom is newest. Some are rolled in ashes, and each have a different mold: some are hearts, some are squares, some are logs. YUM!

After walking the goats for two hours plus, a hearty lunch was the thing that kept me going for the rest of the day. Lucile knows how to cook hearty. Whole grains, meat, cheese, and bread were always on the menu for every meal (did I mention all of this was organic, too?) This lunch was no exception, fueling me for another two hour round of goat walking soon after the morning milk and walking. This omelette is gooey, it's cheesy, and it's seasoned with love...

SLU Madrid has a slew of international students that taught me a hell of a lot about the world, like my Ukranian classmate that constantly was bombarded by Spain police to show his student visa because he looked out of place, or my friend from Saudi Arabia that excused himself from the group to pray five times a day. And what did I learn from my friend from France? Only trust the French when it comes to crepes. But what about gluten free crepes?