Researches from Bern University of the Arts, HKB, and the Swiss town of Burgdorf in the Emme Valley in Sweden have been experimenting with using acoustics during the cheese production process – eight wheels of Emmental were exposed to non-stop sounds from October 2018 to March 2019. The cheese maturation process completed last week.
This month the cheeses was chemically analysed for flavour substances. The results were
made public and a panel of culinary experts gave their verdicts at a presentation and tasting event on Thursday, 14 March 2019.
The sounds that they were exposed to were:
1. No sound (reference box)
2. Ambient: Yello – ‘Monolith’
3. Classical: W.A. Mozart – ‘The Magic Flute’
4. Techno: Vril – ‘UV’
5. Rock: Led Zeppelin – ‘Stairway to Heaven’
6. Medium frequency: 200 kHz
7. High frequency: 1000 kHz
8. Hip hop: A tribe called quest – ‘We Got (the Jazz)’
9. Low frequency: 25 kHz
The results are in – Hip hop produced the best cheese.
“The bacteria did a good job,” veterinarian Beat Wampfler, who came up with the idea said that the sensory analysis revealed that the cheese exposed to hip-hop was “remarkably fruity, both in smell and taste, and significantly different from the other samples”.
‘Musical Cheese’ may be commercially produced… we may have to start playing hip hop in our cheese processing plant.