During the Spanish Food Production, Culture, and Environment study abroad, towards the end of the program, we made bread and cheese in Alcudia de Guadix cave houses. It was a memorable experience because we were in actual caves, probably the best looking caves I’ll ever see in my life. One of my favorite things about this experience and many others in the program was the fact that I could relate my experiences and the daily activities to my major (biological sciences). Learning about the enzymes involved in cheese making and the process of fermentation in bread making in a setting where we were actually making these things was amazing. As a visual learner, the information I learned during this experience will never leave me.