QUEST on KQED Public Media.
A pretty interesting (and short) discussion of how the environment a cheese is made in (i.e. terrior) can have large effect on the final product. This is most obvious in winter vs. summer cheeses, where often cows are pastured in the summer, but eat grain in a barn during the winter. I have never tasted such cheeses side by side, but allegedly the difference is quite noticeable... though whether you can really taste "summer in the Alps" or some such is not something I can confirm.