Visiting the farm in Lavarone and making cheese stood out to me on this trip because I was really looking forward to it form the beginning. We had already been learning about how important cheese is to the Alps, so it was nice to be able to see how that is facilitated in the dairy making process. Encouraging local production and purchasing of goods is more sustainable than buy from large, industrialized companies. You are more involved in the start to finish process of the product and you are connected to the people and places from which your food comes. Additionally, local food is transported shorter distances so there are less carbon emissions associated with the products of local goods. In general, the food is fresher and there are less preservatives.

Sire practicing her cow milking skills on a model because the actual milking process is personal for the cows.

Fly munching on some hay. 

A little goat friend.