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.

Learn more about this video and cheese with the Producer’s Notes.

The Science & Art of Cheese 10 March,2016Sheraz Sadiq

Author

Sheraz Sadiq

Sheraz Sadiq is an Emmy Award-winning producer at San Francisco PBS affiliate KQED. In 2012, he received the AAAS Kavli Science Journalism award for a story he produced about the seismic retrofit of the Hetch Hetchy water delivery system which serves the San Francisco Bay Area. In addition to producing television content for KQED Science, he has also created online features and written news articles on scientific subjects ranging from astronomy to synthetic biology.

Author

Michael Goode

Prior to joining the QUEST series, Michael began his professional career working on non-fiction programming for cable networks such as National Geographic Channel, Discovery Networks, and the Speed channel, while always pursuing independent projects that brought together his passion for travel, the environment, social issues, and the arts, some of which were aired on the independent news network Current TV. When Michael is not working in television, he enjoys traveling and volunteering in South America and Africa, in disaster response, computer literacy, or organic agriculture. As a member of the QUEST team, he relishes the opportunity to create engaging content that entertains, as well as educates.

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