“The irreversible phase separation of fondue is a common issue and has ruined countless dinners.” This state of affairs has been compounded by the fact that : “Many half-truths persist in Swiss kitchens on how to prepare the perfect fondue.” So explain Pascal Bertsch, Laura Savorani, and Peter Fischer of the Institute of Food Nutrition […]
Tag: cheese
Smell-and-Hair and Sounds-and-Cheese Experiments
Smells have effects on hair follicles and sounds have effects on the taste of cheese, sometimes, suggest two recent—but not necessarily related studies. The sound-and-hair study is described in LiveScience (thanks to Francesca Bewer for bringing this to our attention): Like your nose, your hair can detect odors. In a new study, researchers found that […]
Another cheese vibration experiment—this one with music
“Can music make cheese tastier? Swiss Emmental maker experiments” is the headline of an AFP report in the Japan Times. The main scientist doing the research is Dr. Beat Wampfler, a veterinarian [pictured here]. Here’s some detail: [A] Swiss cheese-maker has embarked on an experiment to test the impact of music on Emmental, one of […]
McSweeney’s ‘Cheese Problems Solved’
Anyone with cheese problems might consider reading the book Cheese Problems Solved, edited by Paul L.H. McSweeney, published by Elsevier in 2007. McSweeney is a Professor of Food Chemistry in the Department of Food and Nutritional Sciences, University College, Cork, Ireland. Readers of cheese detective stories might especially relish the report “How May the ‘Toad-Skin’ and Cat-Hair’ Defects […]
