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Buono questo Emmental... sarà stato stagionato con i Beatles? O con dell'ottima techno anni Novanta? La domanda non è così scontata, soprattutto quando una giuria di esperti valuterà l'esito dell'esperimento di Beat Wampfler — nella vita veterinario, ma nel tempo libero casaro fai-da-te — il 14 marzo: far maturare il formaggio più popolare nel cuore Svizzera (a Burgdorf, nel canton Berna) con vari generi musicali.
"I batteri sono responsabili della formazione del gusto con i loro enzimi, ma sono convinto che umidità e temperatura non siano le uniche a influenzarlo. Anche suoni, ultrasuoni o musica possono avere effetti fisici", insiste il produttore in erba.
La cosa potrebbe mettere i brividi a molti scienziati, eppure la Scuola universitaria professionale bernese (dipartimento arti applicate) vuole contribuire al progetto, denominato "Sonic cheese: experience between sound and gastronomy".
"Proviamo a rispondere a questa domanda: c'è qualcosa di misurabile? Qualcosa che ha un effetto?", ha spiegato il direttore della sezione musicale dell'istituto, Michael Harenberg.
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