What do cheese and wine have in common?

I wrote this piece for Wine and Spirits magazine and investigated the funky bits . 

When invited to a Comté tasting at the Wine & Spirits office on a winter Wednesday morning, I expected some terrific cheese. I expected to examine spring versus summer milk, to hear about the cows grazing and how it was a terroir-driven cheese. I didn’t expect to geek out on the effect that microflora has on cow teats and how that might affect the relationship of terroir and cheese.