The Swiss cheese with the musical taste
When a Swiss person travels abroad, the odds of cheese being mentioned in the first five minutes of a conversation are almost as high as talking about chocolate or the mountains. It must be said that cheese is an integral part of Switzerland's heritage. From Emmentaler to Appenzeller, from Gruyère to Sbrinz, from Tête de Moine to Vacherin, hundreds of varieties reflect a savoir-faire that has been built up over the centuries. But while Swiss cheesemaking remains true to its roots, there is still plenty of room for innovation and creativity, with new varieties being introduced regularly and production methods constantly being updated. As if to prove this, the latest surprising – yet entirely serious – initiative is the use of music during the ripening process. But leaving aside the chemistry and the magic and to cut to the chase: does rock music produce a tastier cheese than opera?