Music & Cheese: An Exploration with Chr. Hansen

The way we experience food is enhanced when we consider the sensory interactions beyond taste. Flavor can be enhanced or muted depending upon a condiment, a beverage, or even the place food is enjoyed. The same is true for sound and rhythm.

Join Katie and Robert from Chr. Hansen (A Global Fermented Food Starter and Ripening Culture producing company) as they present iconic cheese styles, their folklore and history, and the science of what makes their flavor and texture come to life paired with songs selected by members of the RCA. On top of this, you will also get to try out CHR Hansen’s sensory analysis tool using your smartphone phone or computer and see group results in real time. Katie and Robert hope you will join.

To keep things accessible, participants will secure their own cheese and accoutrements based on what is available to them in their respective local areas, but to resemble the below list:

  • Low moisture, whole milk mozzarella
  • Aged Cheddar – around one year, or other sharp cheddar (want to avoid “mild” cheddar)
  • Sliced Deli Provolone + genoa salami - sliced at the deli counter or find something that is packaged/pre-sliced
  • Aged Gouda + dark chocolate (60-70% cacao)

Speakers: Katie Smoot and Robert Aguilera, Chr. Hansen

Members: Free
Non-Members: $30

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