{"id":17421,"date":"2019-03-26T08:01:50","date_gmt":"2019-03-26T15:01:50","guid":{"rendered":"https:\/\/plantingseedsblog.cdfa.ca.gov\/wordpress\/?p=17421"},"modified":"2019-03-26T08:01:58","modified_gmt":"2019-03-26T15:01:58","slug":"swiss-scientists-played-music-to-cheese-as-it-aged-from-smithsonian-com","status":"publish","type":"post","link":"https:\/\/plantingseedsblog.cdfa.ca.gov\/wordpress\/index.php\/2019\/03\/26\/swiss-scientists-played-music-to-cheese-as-it-aged-from-smithsonian-com\/","title":{"rendered":"Swiss scientists played music to cheese as it aged – from Smithsonian.com"},"content":{"rendered":"\n
\"\"<\/figure><\/div>\n\n\n\n

The creation of good cheese involves a complex dance between milk and bacteria. In a quite literal sense, playing the right tune while this dance unfolds changes the final product\u2019s taste, a new study shows. Denis Balibouse and Cecile Mantovani at Reuters<\/a> report that hip-hop, for example, gave the cheese an especially funky flavor, while cheese that rocked out to Led Zeppelin or relaxed with Mozart had milder zests.<\/p>\n\n\n\n

Last September, Swiss cheesemaker Beat Wampfler and a team of researchers from the Bern University of Arts placed nine 22-pound wheels of Emmental cheese in individual wooden crates in Wampfler\u2019s cheese cellar. Then, for the next six months each cheese was exposed to an endless, 24-hour loop of one song using a mini-transducer, which directed the soundwaves directly into the cheese wheels.<\/p>\n\n\n\n

The \u201cclassical\u201d cheese mellowed to the sounds of Mozart\u2019s The Magic Flute<\/em>. <\/a>The \u201crock\u201d cheese listened to Led Zeppelin\u2019s \u201cStairway to Heaven.\u201d<\/a> An ambient cheese listened to Yello\u2019s \u201cMonolith,\u201d the hip-hop cheese was exposed to A Tribe Called Quest\u2019s \u201cJazz (We\u2019ve Got)\u201d<\/a> and the techno fromage raved to Vril\u2019s \u201cUV.\u201d<\/a> A control cheese aged in silence, while three other wheels were exposed to simple high, medium and low frequency tones.<\/p>\n\n\n\n

According to a press release<\/a>, the cheese was then examined by food technologists from the ZHAW Food Perception Research Group, which concluded that the cheese exposed to music had a milder flavor compared to the non-musical cheese. They also found that the hip-hop cheese had a stronger aroma and stronger flavor than other samples.
<\/p>\n\n\n\n

The cheeses were then sampled by a jury of culinary experts during two rounds of a blind taste test. Their results were similar to the research group\u2019s conclusions and the hip-hop cheese came out on top.<\/p>\n\n\n\n

\u201cThe bacteria did a good job,\u201d Wampfler tells SwissInfo<\/a>. The experts said A Tribe Called Quest\u2019s cheese was \u201cremarkably fruity, both in smell and taste, and significantly different from the other samples.\u201d<\/p>\n\n\n\n

The tasting, however, was subjective and not everyone thought hip-hop was the cheesiest. \u201cMy favorite cheese was that of Mozart, I like Mozart but it\u2019s not necessarily what I listen to… maybe a sweet little classical music it does good to the cheese,\u201d chef and jury member Benjamin Luzuy tells Agence-France Presse<\/em><\/a>.<\/p>\n\n\n\n

So, are the differences all in the taster\u2019s heads? It\u2019s hard to say at this point, but the fromage will now go through a biomedical survey to see if there are actual differences in the structure of the cheeses.<\/p>\n\n\n\n

When the experimented started, Wampfler\u2014who is a veterinarian by day and cheesemaker in his free time\u2014told the AFP<\/a> last year that in his experiences all sorts of things can affect the flavor and texture of a cheese.
<\/p>\n\n\n\n

\u201cBacteria is responsible for the formation of the taste of cheese, with the enzymes that influence its maturity,\u201d he says. \u201cI am convinced that humidity, temperature or nutrients are not the only things that influence taste. Sounds, ultrasounds or music can also have physical effects.\u201d<\/p>\n\n\n\n

Michael Harenberg, director of the music program at Bern University of the Arts says he was skeptical of the whole project when Wampfler first approached him. \u201cThen we discovered there is a field called sonochemistry that looks at the influences of sound waves, the effect of sound on solid bodies.\u201d<\/p>\n\n\n\n

It turns out that Wampfler was rooting for the hip-hop cheese to win all along. Now, reports Reuters, he and his collaborators want to expose cheese to five to ten different types of hip-hop to see if it has similar effects.<\/p>\n\n\n\n

Wampfler also tells the AFP that he can see marketing cheeses based on the music they matured too. Already, he says people have called requesting cheese that has listened to the blues, Balkan music and ACDC.
<\/p>\n\n\n\n

Link to article<\/a><\/p>\n\n\n\n

<\/p>\n\n\n\n


<\/p>\n","protected":false},"excerpt":{"rendered":"

The creation of good cheese involves a complex dance between milk and bacteria. In a quite literal sense, playing the right tune while this dance unfolds changes the final product\u2019s taste, a new study shows. 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