Study: The tastes of cheese vary according to the music for which it is intended

The researchers studied the impact of music on the human brain for centuries.

But it's only recently that anyone has considered the impact of harmonized sounds on cheese maturation.

Students from the University of the Arts Bern (HKB) have teamed up with the local cheese factory Käsehaus K3 and the city of Burgdorf for a unique culinary arts experience.

Under the direction of Michael Harenberg, Director of Studies at Sound Arts HKB, students tested eight semi-hard cheese discs, kept in special wooden boxes, each with different styles of music. A ninth sample – scientific control – ages silently.

The list of eclectic tracks presents five different genres:

Left to mature for about six months, the dulcet cheese wheels were then tested by a panel of "star" judges, including Burgdorf mayor Stefan Berger, insect cook Andrea Staudacher, artist Celia Sidler and the gastronomic entrepreneur Benjamin Luzuy. among others.

The group claimed to be able to discern clear differences, not only in lab tests, but also in terms of taste. (Cheeses that have been played with hip-hop music, for example, have been described as slightly sweet.)

(via Bern University of the Arts / Käsehaus K3)

"For chefs like me, these results are fascinating," said Luzuy, the "Jamie Oliver of Western Switzerland," in a statement. "It opens up new avenues for how we can creatively work with food in the future."

The project has already made headlines in international news and the HKB and Käsehaus K3 are now exploring ways to develop their new acoustic approach to cheese making.

"We really did not expect such a response, especially from the international media," said Thomas Beck, director of HKB. "This inspiring idea offers our university a great opportunity to be seen as a learning place for creative and engaged students, guided by dedicated and innovative teachers."

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