The man who triggered the unique investigation was Beat Wampfler. The study was called: “Sonic cheese: experience between sound and gastronomy” — conducted by Bern University of the Arts and a cheesemaker in western Switzerland. They tested whether the sounds and vibrations of music could influence the chemical reactions in the bacteria within cheese. 9 wheels of cheese — each weighing 22 pounds — were left in separate crates to mature, with some of the greatest names in music playing in the background over a period of 6.5 months.
Source: Cheesy music: Swiss experiment with sound to make cheese tastier by Eloi Rouyer
https://phys.org/news/2018-11-cheesy-music-swiss-cheese-tastier.html