Beat Wampfler, the cheesemaker behind the project, said the cheeses were tested twice by the jury and both times the results were more or less the same..Cheese makers carry the nine wheels of cheese for a tasting in the K3 cellar after the experiment to "insonify" cheese with different types of music by the University of the Arts in Burgdorf, Switzerland,Nine wheels of Emmental cheese weighing 10 kilos (22 pounds) each were placed in separate wooden crates last September to test the impact of music on flavour and aroma. Cheese and Music are much relative to each other. “The hip hop sample topped the list of all cheese exposed to music in terms of fruitiness.”

The experiment, instead of using loudspeakers, used mini transmitters to conduct the energy of the music into the cheese.”..One wheel was played the throbbing techno of Vril’s “UV” and another Yello’s dark ambient piece “Monolith”. “The idea is now to take 5 or 10 cheeses and put hip hop on them and then compare. Soundwaves at low, medium and high frequencies were played for three others while one wheel was left in peace.The cheese was exposed 24 hours a day to A Tribe Called Quest’s hip hop track “We Got it From Here”, Mozart’s ‘Magic Flute’ opera or Led Zeppelin’s rock classic “Stairway to Heaven”. (Photo: Pixabay) Burgdorf: Exposing cheese to round-the-clock musiccould give it more flavour and hip hop might be better than Mozart, Swiss researchers said on Thursday. He said the experiment would now focus on hip hop.(it) was the strongest of these in terms of smell and taste.“The most obvious differences were observed in strength of flavour, smell and taste,” Bern University of Arts researchers said in reporting the findings of a culinary jury which did blind tasting.33rd Day Of Lockdown Total Cases 26,283 1,835 China Material Handling Equipment Parts Factory Recovered.

Benjamin Luzuy, a Swiss TV chief and jury member, told Reuters TV: “The differences were very clear, in term of texture, taste, the appearance, there was really something very different. “All the energy is directly resonating inside of the cheese,” Michael Harenberg of Bern University of Arts told Reuters