The End

Today
This morning we presented our final reports to the class.

Afterwards, we took a trip to the Agricultural Cooperative and saw them making cheese, learned about their waste management system that they use to produce fertilizer, and walked through the winery. This was one of my favorite field trips on Paros, mainly because I love seeing factories in action, especially food ones.

Cheese

Sectioning cheese into containers

Cheese wheels

Machines that squeeze out the liquid

Salination room

Aging room

Wine

We bought some cheese and wine, and had a little get together in the garden in the evening. We got a hard cheese and a cheese similar to ricotta. The ricotta-esque cheese was fresh and delicious. We first ate it with bread, but then put honey and cinnamon on it and ate it like a dessert :)

I spent all day packing and napping. We have a going away breakfast tomorrow and then I'm off! I arrive in Ireland late tomorrow night and my tour starts Sunday morning.

Once again, I'm ready for the next chapter of my summer adventure. Greece has been a truly wonderful experience and I learned far more than I ever anticipated. Both of the classes I took were amazing and I had a blast. Definitely time to leave though.

Ireland, here I come!

I'm not sure what my internet situation will be like while in Ireland. We are traveling and staying at hotels each night, so I would imagine I'll have wireless but am not 100% sure. If I can, I'll continue to post photos and blog about what I'm doing! ...If anyone still reads these, that is.

Lesson of the Day

kefi--a feeling of joy and relaxation obtained through good food, moderate drinking and friendly conversation

Photo of the Day

This cheese has grooves around the edges because it was traditionally made in a basket, which left imprints on the cheese.

More Cheese

The Count

Glasses of wine drinken: 151

Photos taken: 4863

Tomorrow

Breakfast. Ferry. Airport. IRELAND!