A recent study revealed that the taste of cheese can be influenced by the music it’s exposed to during its aging process. Swiss cheesemaker Beat Wampfler and researchers experimented with different tunes, finding that hip-hop produced a funky flavor, while Led Zeppelin and Mozart resulted in milder tastes. Keep reading to learn more about this unique auditory experiment!
A Musical Journey in Flavorful Maturation
Cheese in the classical category enjoyed a mellowing session with Mozart’s “The Magic Flute,” while the rock variety grooved to Led Zeppelin’s “Stairway to Heaven.” An ambient cheese vibed with Yello’s “Monolith,” the hip-hop wheel got into the rhythm with A Tribe Called Quest’s “Jazz (We’ve Got),” and the techno fromage hit the dance floor with Vril’s “UV.” Meanwhile, a control cheese aged in silence, and three other wheels experienced the influence of simple high, medium, and low-frequency tones.
After exposure to music, food technologists from the ZHAW Food Perception Research Group found that the cheese exhibited a milder flavor compared to its non-musical counterpart. Further analysis revealed that the hip-hop cheese stood out with a stronger aroma and flavor than the other samples. In a blind taste test conducted by culinary experts, the results echoed the research group’s findings, ultimately declaring the hip-hop-infused cheese the top contender.
From Hip-Hop Fruity to Mozart’s Sweetness
Cheesemaker Beat Wampfler praised the bacteria’s impact, noting that A Tribe Called Quest’s cheese was described as “remarkably fruity” in scent and flavor, standing out among the samples. However, taste preferences proved subjective, with chef and jury member Benjamin Luzuy expressing a preference for Mozart’s cheese, suggesting that classical music’s sweetness enhances the cheese experience.
As the cheese-tasting experiment unfolded, a question arose: are the perceived differences solely in the tasters’ minds? While subjective preferences play a role, a biomedical survey will now assess the actual structural differences in the cheeses. Beat Wampfler, a veterinarian and cheesemaker, believes various factors, including sound and music, can influence the flavor and texture of cheese, challenging the notion that only environmental factors like humidity and temperature impact taste.
From Skepticism to New Possibilities in Sonochemistry
Michael Harenberg, the director of the music program at Bern University of the Arts, initially had skepticism about the project when approached by Beat Wampfler. However, their exploration into sonochemistry, which studies the effects of sound waves on solid bodies, opened new possibilities.
Wampfler, secretly rooting for the hip-hop cheese, now plans to expose cheese to different types of hip-hop to explore potential similar effects. Looking ahead, Wampfler envisions marketing cheeses based on the music they matured to, noting the growing interest with requests for blues, Balkan music, and AC/DC-infused cheeses.