Dairyscience.info is an amazing website that surely puts the "nerd" in curd nerd. Run by Michael Mullan, a food technologist and professor of food science in Ireland, dairyscience.info contains a wealth of scientific information on the bacterial cultures used in cheesemaking, on the organisms that can harm those bacteria (phages), and on factors that can affect quality and quantity (yield) in cheesemaking. If you have any interest in the science of cheesemaking, like I do, you could while away many, many hours browsing this site. There's also a well-populated links page, rounding out one of the best cheese-related sites out there. Apparently the feeling is mutual, since, as of this writing, curdnerds.com is the "featured website" on dairyscience.info!