A Palestinian Bedouin girl milks a sheep in her family's makeshift camp in the West Bank. Herders live close to their animals, their main source of income. Emily Harris/NPR hide caption

itoggle caption Emily Harris/NPR

True cheddar cheese can take months — even years — to age. So Claudia Lucero created a faux-cheddar that can be made in very little time. fotolia hide caption

itoggle caption fotolia

Many artisan cheese producers never pasteurize their milk – it's raw. The milk's natural microbial community is still in there. This microbial festival gives cheese variety and intrigues scientists. iStockphoto hide caption

itoggle caption iStockphoto

Oregon State University food science and technology students mix a batch of havarti cheese in a cheesemaking class. Lynn Ketchum/OSU hide caption

itoggle caption Lynn Ketchum/OSU