KQEDs Science and Art of Cheese (starring Cowgirl Creamery)
Just stumbled across this nice little primer on the science of curds via BoingBoing (yeah, I read it).
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.
No great revelations for hardened wedgeheads, but a concise explanation of how cheese came to be, with guest stars Maureen Cunnie of Cowgirl Creamery and Bart Weimer of UC Davis. Yay for public television! See KQED Quest site for more videos.