In an era of heightened interest in outdoor recreation, the United States has witnessed a remarkable surge in national park visits. According to recent reports, 2024 marked the highest number of visitors since records began in 1904, with a staggering 331.9 million people exploring these natural treasures. This figure represents a 2% increase from the previous year and surpasses the earlier peak set during the National Park Service's centennial celebration in 2016. Despite this achievement, concerns loom large as the parks face unprecedented challenges.

While visitor numbers continue to rise, the operational capacity of the National Park Service (NPS) is under severe strain due to significant workforce reductions and budgetary constraints. Recent actions by government officials have resulted in widespread layoffs, delayed seasonal hiring, and spending freezes that affect not only the NPS but also other agencies responsible for public lands. These measures have sparked protests and warnings from former park officials about the potential consequences of an understaffed system entering its busiest season. Moreover, many parks are already announcing closures and reduced services, raising questions about how they will manage the influx of tourists.

The current situation underscores the importance of balancing public access with resource management. As millions flock to these iconic locations, there is an urgent need to ensure that the infrastructure and personnel are adequately supported to preserve these sites for future generations. The calls for reform highlight a broader issue: the necessity of investing in national parks as vital cultural and ecological assets. By addressing these challenges, the nation can reaffirm its commitment to safeguarding these treasured landscapes while fostering a deeper connection between people and nature.

In the small town of Bra, Italy, cheesemonger Fiorenzo Giolito has made a name for himself by aging cheese using the vibrations from classical symphonies. This innovative method, which involves playing Vivaldi’s compositions continuously, is believed to enhance the texture and flavor of the cheese. Food writer Nevin Martell traveled to Bra to explore this phenomenon firsthand, tasting cheeses that have been subjected to months or even years of musical influence. Through his journey, Martell uncovers how sound waves may alter the sensory qualities of these dairy delights.

Upon entering Giolito's modest aging room, one is immediately greeted by an enchanting blend of violin harmonies and rich aromas. The room, adorned with wooden shelves stocked full of neatly arranged cheese wheels, resonates with the soothing notes of Vivaldi's "The Four Seasons." Each wheel of cheese here experiences an uninterrupted auditory feast throughout the year, as Giolito believes that the symphonic vibrations assist in developing their rinds and improving their scents. This unconventional approach is rooted in scientific research; Swiss studies conducted in 2019 demonstrated that exposing Emmental cheese to various genres of music significantly altered its characteristics, including texture, aroma, and taste.

Giolito shares his philosophy on the impact of music on cheese quality. At 71 years old, this formaggio expert asserts that music contributes positively to the final product. His claim aligns with findings indicating that different frequencies affect cheese differently. For instance, hip-hop music was found to produce the most pronounced fruity flavors in cheese samples tested. However, Giolito prefers classical music for his creations, offering visitors a sampling of his meticulously aged cheeses. Starting with younger varieties, he guides tasters through progressively older selections, each showcasing distinct profiles influenced by their unique aging environments.

Among the cheeses sampled are Brachuk, a creation wrapped in Barbera grape skins, presenting a wine-like tanginess, and a hay-wrapped Bra variety, noted for its firm texture and floral undertones. These cheeses represent just a fraction of Giolito's diverse offerings, which also include experimental options such as those infused with leeks or aged within chestnut leaves. Each bite reveals layers of complexity attributed not only to traditional aging techniques but also to the ever-present melodies filling the air.

Concluding the experience, Martell reflects on the profound effect these sounds have had on the cheeses' development. As he departs Giolito's establishment, feeling exhilarated by the richness of what he has tasted, the lively opening of Vivaldi's composition seems perfectly fitting—a testament to happiness achieved through harmony between art and agriculture. Leaving behind an unforgettable encounter, Martell carries with him newfound appreciation for how something as intangible as music can profoundly shape something as tangible as cheese.