Science of cheese

KQED's excellent QUEST science TV program explores the "Science and Art of Cheese." From QUEST:

Cheese. It comes in more than 2,000 varieties – hard, soft, fresh and aged – and it's been with us for thousands of years. Take a journey to Cowgirl Creamery in West Marin to learn how artisan cheese is made and how scientists are putting cheese under the microscope to gain new insights about this incredible, edible food.

"The Science & Art of Cheese"

And also from QUEST, this bonus Web short, "The Terroir of Cheese":

"Terroir" is a French word that has historically been used to describe the geographical features such as climate, soil and topography that lend unique flavor characteristics to a wine. Now this term is being applied to artisan cheese, underscoring the importance of location in the production of award-winning, handmade cheese.

"The Terroir of Cheese"