After breakfast, we boarded the bus. Our first stop was quite a change of pace:  a family-run sheep farm.

We were all going to make our own cheese! We were each given a cup into which we inserted a few drops of rennet. Then we added  sheep’s milk that had been boiled and cooled,  and then we stirred. While we waited for the curds to set, we went outside to meet the sheep. They were very comfortable with visitors. Several members of our group fed the sheep using baby bottles. Then some of us were able to do some milking. I never expected that I would ever milk a sheep, but I took a turn. The farmer was helpful, my sheep was calm, and the milk was very warm! After that it was time for us to taste our curds, to which we could add honey. This was a very light and pleasant snack. We learned that the farmer’s sheep are not butchered. Their cheese is sold to locals.

We continued on to the town of Guernica, which is famous for two reasons. It is the site of an oak tree where Basque leaders have met through the centuries to assert their people’s freedom. Also, Picasso created his anti-war masterwork, Guernica, after the town, having no strategic value, was bombed  flat in 1937. Nick and I have seen pictures of the painting many times. However, Todd was able to explain each element of it, making it so much more meaningful to us. As I’ve said, that is one of the benefits of having a guide.

It was time for the midday meal. Our first course was a salad filled with lots of  tomatoes, potatoes, and  tuna, all of which were fresh, naturally. The salad was followed by risotto with mushrooms. Then there was cod, and after that, steak. Dessert was cheesecake with raspberry sauce. This was more food than I typically eat at midday in a week, all creatively presented and all so tasty.

Back on the bus, we headed for Bilbao. After a brief rest, it was time for our orientation walk. The town was very  crowded. Some of our group stopped off for pintxos, but we were not  hungry enough for another meal. We decided to get ice cream.

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