The Science of Sustainability

The Science & Art of Cheese

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pdf The Science of Art and Cheese Educator Guide ( pdf ) A resource for using QUEST video in the classroom.

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.

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Category: Biology, Chemistry, Television

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Sheraz Sadiq

About the Author ()

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.