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.

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.

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.

What’s a better dinner option than a nicely cooked steak, especially if accompanied by a crunchy, no-cook side? This recipe will show you how to make a juicy steak with a side of healthy cauliflower tabbouleh. It’s easy to make and super tasty as well. Rest assured that this meal will become the main star of any family dinner.

The best thing about this recipe is that you don’t actually need that many ingredients and all of the ingredients can be easily found in your local supermarket.

Make sure you get good-quality meat and fresh cauliflower. Nothing is worse than biting into a chewy steak because the meat wasn’t good enough or eating stale-tasting cauliflower!

Ingredients:

• 2 tsp. olive oil
• 1 lb. sirloin steak (1 1/2-in. thick), cut into 2 pieces
• 1/2 tsp. ground coriander
• Kosher salt and pepper
• 12 oz. cauliflower florets
• 1 1/4 c. curly parsley (including stems), roughly chopped
• 1 c. mixed-color cherry tomatoes, halved
• 2 Persian cucumbers, sliced
• 3 tbsp. fresh lemon juice
• 1/2 small red onion, finely chopped
• 1/2 tsp. ground cumin

Instructions:

1. Start by heating some oil on medium-high. Season the steak with coriander and 1/2 tsp each salt and pepper. Then, cook until you get the desired doneness. If you prefer medium-rare, it should take about three to five minutes per side. Place the cooked steak on a cutting board, let it cool for about five minutes, and then slice it up.
2. In the meantime, put the cauliflower in a food processor and chop finely. You should get about 2 1/2 cups. Put the “tabbouleh” in a large bowl.
3. Use the food processor again to chop the parsley. Add it to the cauliflower with the cherry tomatoes, cucumbers, lemon juice, red onion, cumin, and 1/2 tsp each salt and pepper. Mix everything and serve alongside your steak.