In the European Union alone over 9 million tons of cheese are consumed every year. 9 MILLION TONS! And hey, per capita the United States is second place behind EU denizens, consuming a mere 37 pounds of cheese per person per year. Anyway, what is cheese? How is it made? Why does milk have nanoparticles in it? All this and more on this first episode of a two parter on cheese! I know, I can't believe we had to cut an episode on cheese in two.
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References:

https://www.sciencedirect.com/science/article/pii/S0022030210001050
https://www.nature.com/articles/nature11698
https://www.sciencedirect.com/science/article/pii/S0958694616000170
https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0139774
https://www.culturesforhealth.com/learn/general/differences-cow-milk-goat-milk/
https://inis.iaea.org/collection/NCLCollectionStore/_Public/14/767/14767925.pdf
https://academic.oup.com/mbe/article/28/7/2053/1047188
https://milkgenomics.org/article/milk-casein-proteins-ancient-diverse-essential/
https://link.springer.com/chapter/10.1007/978-1-4614-4714-6_6
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4302223/
https://www.sciencedirect.com/science/article/pii/S0022030213005705
https://www.sciencelearn.org.nz/resources/827-the-science-of-cheese
https://muscofood.com/whats-provolone-and-how-is-it-made/
https://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2005.tb11483.x
https://www.umamiinfo.com/cheese/
https://www.thespruceeats.com/guide-to-fresh-cheese-591216