On this edition of Bay Area Bountiful, we explore the unique and mostly unknown world of cheese. First, we’ll discover how cheeses get their distinct flavors – rooted in the terroir of the region the cheese is produced, and the different elements of the cheesemaking and aging processes; we’ll visit a small, family-run dairy farm that produces European-inspired cheeses and yogurts from sheep and cow milk; and then we’ll learn about the art and science of cheesemaking from some of the region’s talented instructors who are training the cheesemakers of tomorrow.