quote:

Originally posted by ponsshin If your balls were as big as your mouth, they'd reach across the Atlantic so I'd have a chance!

If only you had that chance huh! Who knows, if my music doesn't suck, someday you might darling

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commercial and underground electronic music (house/techno/trance/other) will surpass today's hip hop/pop/rock/country in worldwide interest...if it has'nt already.

quote:

Originally posted by Kismet7 On a serious tip...i'd also be watching the frequencies of the sounds chosen, they can add a bit of cheese to a melody. So cheesey melodies to me are a mix of the sound chosen as much as it is the placement and timing of the notes.

what do you mean by "frequencies of the sounds chosen". I have a feeling you are referring to timbre as you later reiterate your argument replacing the orginal description with "mix of sound". The problem is that you left out pitch. So basically, you are telling people that cheesyness has to do with some parameter of timbre and the rhythmic flow of the line. Thanks for the "serious tip".

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Originally posted by RichieV what do you mean by "frequencies of the sounds chosen". I have a feeling you are referring to timbre as you later reiterate your argument replacing the orginal description with "mix of sound". The problem is that you left out pitch. So basically, you are telling people that cheesyness has to do with some parameter of timbre and the rhythmic flow of the line. Thanks for the "serious tip".

you are welcome.

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commercial and underground electronic music (house/techno/trance/other) will surpass today's hip hop/pop/rock/country in worldwide interest...if it has'nt already.

quote:

Originally posted by Kismet7 If only you had that chance huh! Who knows, if my music doesn't suck, someday you might darling

Quick get famous now. I'm not fondling any 80 year old balls.

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The party to end all parties (part one with Layo & Bushwacka!) (part two with Laurent Garnier)

I think cronodir came somewhat close

First you have to understand what makes something cheesy and really , it is just something that is overdone to the point of a cliche. That isn't to say a ,supersaw as he mentioned, has to be cheesy if you use it in some other manner. So i think the only real way to not be redundant ( cheesy ) is to always listen to as much music as possible and be critical of your production comparing it to what is out there and try not to do something that has been done.

quote:

Originally posted by ponsshin Quick get famous now. I'm not fondling any 80 year old balls.

No.

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commercial and underground electronic music (house/techno/trance/other) will surpass today's hip hop/pop/rock/country in worldwide interest...if it has'nt already.

er got kinda lost in this thred but creating tension and none cheesy tunes must come down to,the type of genre you decide to delve into.
hence why you find sad and emotional songs holding such great riffs.

so i think taking a little time on what you want from a track can make way for making more or less of what you want.

One of the problems with this thread is that "cheese" is totally subjective. One person's Vieux Boulogne is another person's brie, or something like that.

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quote:

Originally posted by cryophonik One of the problems with this thread is that "cheese" is totally subjective. One person's Vieux Boulogne is another person's brie, or something like that.

hehe yeah that is true to so finding your own sound in music making production must be the key.

I honestly think cheese comes more from a misalignment at some point in production that is hard to avoid in reality.

Certain melodies just don't match with certain sounds, this is common sense naturally but I think its better to have a sound first, before you start making a melody. Let the sound pave the way for a melody, not the other way around. At least this is how I find myself being productive.

Also, THE MIX, I still think there is 1 or 2 virtuosos in this world who you can throw 10 random sounds at and they can take those sounds and mix them into a brilliant piece of art.

The way you introduce sounds and direct the mood or work flow can hugely decrease the cheesiness factor. Even though theres guidlines like intro, buildup, break, build up, and outro, TRANSITIONS and how you do them are really the mark of a pro. I find myself getting pro sounds and pro melodies, but when it comes down to arranging things the "right way" all a sudden things don't wanna "lock" and I literally scrap melodies I could have been working on days for.

I still think that "cheesy" means over compensation. Like the opposite of refining music down. The true mark of a pro imo is someone who knows not what sounds are needed, but more what sounds AREN'T needed. Theres been times where I've deleted on synth in a track and all a sudden things lock and its not cheesy anymore.. if only I could do that on purpose more I'd be set.

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Originally posted by DJ Robby Rox I honestly think cheese comes more from a misalignment at some point in production that is hard to avoid in reality. I still think that "cheesy" means over compensation.

Good points. But, if there's still any confusion regarding what is and isn't cheese, this song should clear things up.

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quote:

Originally posted by cryophonik Good points. But, if there's still any confusion regarding what is and isn't cheese, this song should clear things up.

Haha this sure is cheesy, you may get a couple of basshunter remixes on this one