Does cheese taste differently when it’s sonicated with classical music versus hard rock? Do sound waves influence the metabolic process of cheese in such a way that the bioacoustic effects are palpable? The students at Germany’s College of Arts Bern and the cheese house K3 in Burgdorf wanted to find out.
Held twice a year around the Specialty Food Association’s Fancy Food Shows in San Francisco in January and New York City in June, and a recently added Chicago competition in April, the Cheesemonger Invitational has become an iconic competition to separate the best from the best cheesemongers from across the country.
It was a calculated risk opening up a gourmet cheese shop in Uptown New Orleans soon after Hurricane Katrina devastated the city, but it was one that Danielle Sutton and her husband Richard were willing to take.