Barcelona, Spain: A Day at a Sheep Farm in Catalonia

 One of the most meaningful days of my study abroad experience in Spain happened far away from the city and far away from anything I expected. On Sunday, January 4th, after staying the night at Fede’s house, our group traveled in the morning to the Empordà region to visit a sheep farm. As we drove out of Barcelona, the scenery completely changed. The land became more mountainous, the air colder and windier, and farmland stretched as far as you could see. In the distance, we could see the snowy tops of the Pyrenees Mountains separating Spain from France. It felt quiet, open, and grounding.

We arrived at the farm around 11 a.m. and were greeted by Pilar, a kind Catalan woman who immediately made us feel welcome. She explained that the farm has been in the owners family for six generations and shared the history behind how it came to be. She also taught us about the specific breed of sheep they raise. These sheep only produce about 1.5 liters of milk per day, which is much less than a cow, but the quality of the milk is significantly higher. That idea stuck with me for the rest of the day the value of quality over quantity.

One of the most memorable moments came when Pilar asked if anyone wanted to help feed the baby sheep. A few of us were given bottles of warm milk and introduced to the tiniest sheep. The sheep I was feeding was nervous at first and didn’t want to eat, but after a little patience, it figured it out. Holding such a small, delicate animal and realizing that it plays a role in the food we eat was something I had never experienced before. It was intimate, emotional, and honestly eye-opening.

Afterward, Pilar brought us inside to teach us how to make cheese from fresh sheep’s milk. We watched as milk slowly transformed during the process, and she explained how an herb is used to help it solidify. Then we were each given our own portion to make our own cheese. Gently squeezing the cheesecloth and opening it to see my own little cheese felt almost unreal. I never thought I’d be making cheese from scratch in Spain.

We then tasted different products made on the farm, including yogurt and several types of cheese, some mild and familiar, others very strong and new to me. I loved being pushed outside my comfort zone and trying flavors I normally wouldn’t. It made me more adventurous and appreciative as an eater.

While all of this was happening, a personal chef prepared lunch for us, a vegetable fideuà, similar to paella but made with short noodles instead of rice. Served with a garlic paste, it was hands down one of the best meals I’ve had on this trip. Comforting, warm, and full of flavor, it felt like the perfect way to end the day.

This experience was made possible because of my study abroad scholarship, and I am incredibly grateful for that support. Because of it, I’ve been able to fully immerse myself in moments like this, learning beyond the classroom and experiencing culture at its source. I’m thankful to the donors who made this opportunity possible. This day reminded me that studying abroad is about more than travel; it’s about connection, learning, and experiences that stay with you long after you leave.

I know this is a trip I’ll never forget.