Why do people like Swiss cheese

Swiss experiment Cheese gets its special taste from hip-hop

You can probably only come up with such a weird idea in Switzerland. After all, around 190,000 tons of cheese are produced here every year. One of these producers is Beat Wampfler from Burgdorf im Emmental. "I wanted to find out whether the bacteria that live on these cheeses can be influenced by music," says the 53-year-old and explains why he suspects that cheese bacteria react to music: "They can be influenced by the humidity. You love a comfortable temperature and they probably like other things as well, as we do. Nice music, I think. "

Together with the Bern University of the Arts, which is experienced in the musical field, Beat Wampfler started an unusual cheese experiment. For six and a half months, eight wheels of Emmentaler were exposed to sound in special wooden ripening boxes: with music and technical sounds, selected by students. "On the one hand, they paid attention to sine tones. Individual frequencies were used," says Wampfler. "And they chose music that has a lot of ups and downs, but then also repetitive, rhythmic music like techno or hip-hop."

Hip-hop cheese got sweeter

One loaf was left completely alone for later comparison. Two juries have now tasted the music cheese independently of each other, a research group from the Zurich University of Applied Sciences and a committee made up of representatives from the art and gastronomy scene, including a TV chef.

The sound waves are palpable in terms of taste and visible in terms of food technology, says music and media art professor Michael Harenberg from the Bern University of the Arts. "What particularly stands out from the sonicated loaves is the hip-hop cheese. Both juries unanimously found a higher degree of sweetness and a different consistency for this hip-hop cheese. Which is of course a really great result, especially because this hip-hop cheese -Cheese change that apparently correlates with one or two of our sine tones. "

Many people were skeptical about everything cheese, even at the public tasting after the results were presented, one visitor stated: "I can't tell you whether it's the music genre, but I actually noticed some very clear differences from cheese to cheese . " Another felt it like this: "Hip-Hop and Rock, they are creamy and very fine in the dough, spicy. And the classic one is brittle and dry." And some did not notice much of the influence of the music: "I like the soundless one very much and on the whole I don't feel any big differences."

In principle, the research group recommends a larger-scale attempt to consolidate the theses. And cheese maker Beat Wampfler says with a twinkle in his eye that he also wants to use sound on his cheese in the future, perhaps with the sound of alpine meadows or the rush of the river from the Emmental.