Photography: Christine Han "Does buffalo mozzarella actually have anything to do with buffalo?" tentatively asked a woman in a back room at the sprawling Greenwich Village location of Murray's Cheese. "See, I'm from Oklahoma," she continued by way of explanation. The question was the first of the evening, the start of a course on the fundamentals of cheese (called 'Cheese 101'). While shoppers casually inspected stacked wheels of Parmesan and refrigerated displays overflowing with molded-over delights in the shop downstairs, one flight up, the mood was considerably more studious. Thirty-some people were quietly seated in neat rows of narrow tables,