Understanding the process is important. Notes, if used properly, are a good tool for understanding the consequences of our actions as cheesemakers.
Scientific analysis was mentioned above. We could approach cheesemaking in that way. If we could make a cheese according to the theoretical 'perfect' recipe, we could then observe how deviations from that recipe affect the quality of the cheese. Of course, it's not possible to make the 'perfect' cheese, because there are always unpredictable variables.
And this brings up a point, the good cheesemaker needs to take into account considerably more than just his part in the process. Yes, we need to observe our ability to meet time and temperature and acidity targets. But we also need to keep account of the things that are beyond our control.
What season of the year is the cheese made?
What was the outside humidity? Humidity in the room where the cheese was made?
What was the air pressure?
Outside/inside air temp?
Are you at a significantly different altitude than the person who made the recipe?
Some might argue, what was the phase of the moon and the position of the sun?
These things we have little to no power to change, but they affect how bacteria work and need to be taken into account.
We always practice, for example, that a little more time and a little more heat are needed when the weather is foul, particularly when it is cold and wet.