If you're curious about cheddar, you've gouda check out Cheese Science Toolkit. The website is the passion project of Pat Polowsky, who is both a food scientist and a web front end developer, the perfect skill set for creating this web-based science guidebook about cheese. Polowsky says the audience for the Cheese Science Toolkit is anyone who interacts with cheese after it is made, including cheese sellers, buyers, eaters, and "all-around curd nerds". The main content on the site is a series of posts on all topics cheese. Dear to those of us in Wisconsin is the short science byte post entitled "Squeak" that answers the questions, "Why do cheese curds squeak? And why do they lose their squeak?" Another post provides a handy cheese classification chart, categorizing cheeses into unripened, soft cheese (e.g. ricotta, chevre, or fresh mozzarella) and ripened, harder cheese (e.g. Cheddar, Limberger, or Parmesan). For those looking for even more cheese education, an announcement on the website indicates that Polowsky has partnered with the Vermont Cheese Council to offer an online course, The Science of Farmstead Cheese. The course is fee-based, which gives students access to all course materials for one year, but a free preview is available to help prospective students decide if they'd like to sign up.