Randy Chandler
Blue cheese is a polarising food—people either love it or hate it. But did you know that blue cheese is considered an umami food? Umami is the Japanese word for pleasant savoury taste, and it is considered the fifth taste after sweet, salty, sour, and bitter. Umami is generated by the amino acid glutamate, which is found in high-protein foods such as meat, milk, mushrooms, and seafood. Blue cheese is rich in yeast, which contains AMP and IMP, substances that markedly enhance the umami flavour.
| Characteristics | Values |
|---|---|
| Blue cheese is umami | Yes |
| Type of taste | Savory |
| Amino acid responsible for the umami taste | Glutamate |
| Other names for the taste | Pleasant savory taste, fifth taste |
| Other umami-rich cheeses | Parmigiano-Reggiano, Gruyere, Roquefort, French sheep milk blue cheese, Gorgonzola |
| Other umami-rich foods | Organ meats, shellfish, anchovies, tomatoes, mushrooms, seaweed, soy sauce, meat, seafood, beer |
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What You'll Learn
Blue cheese is rich in umami
Blue cheese is indeed rich in umami. Umami is the taste sensation of savoury foods created by glutamate, an amino acid found in high-protein foods such as meat, milk, mushrooms, and seafood. It was first identified by a Japanese researcher in the early 1900s, who found that a type of seaweed called kombu contained glutamate, giving it a meaty flavour.
Blue cheese, specifically, gets its colour from the yeast that is rich in AMP and IMP, which are broken down into uric acid and contribute to the umami taste. The longer a cheese is aged, the more concentrated its umami flavour becomes. This is because, during aging, enzymes decompose milk proteins into free amino acids, which play a significant role in the taste of cheese. For example, the amino acid glutamate imparts the umami flavour in Emmental cheese.
Aged Danish blue cheese, in particular, has been found to have more umami than a hot dog. Other blue cheeses that are known for their umami flavour include Roquefort, Gorgonzola, and Stilton. These cheeses can be enjoyed on their own or as ingredients in dishes such as salads, pasta sauces, and burgers.
Blue cheese is a great way to add umami to your dishes, enhancing the pleasantness of food and rounding out the overall flavour. It is often used in small amounts to complement, rather than overpower, other flavours in a dish.
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Blue cheese and gout
Blue cheese is known to be rich in umami flavour. Umami is the savoury taste sensation created by glutamate, an amino acid. Blue cheese gets its distinctive colour from the yeast that is rich in AMP and IMP, which are broken down into uric acid. High levels of uric acid are associated with gout. Therefore, blue cheese and other purine-rich foods such as organ meats, shellfish, and beer can increase the risk of gout. However, it is important to note that while these foods can increase the risk, moderation is key, and abstinence is not recommended.
Gout is a common condition, with up to 4% of American adults affected annually, and rising obesity rates are a contributing factor. Obesity is a significant risk factor for gout attacks, and it is important to understand the role of diet in managing gout. While some believe that dairy products can trigger gout flare-ups, recent studies suggest otherwise. In fact, certain dairy products, especially milk, can help reduce uric acid levels in the body. Vitamin C, hydration, and nutraceuticals such as quercetin may also help reduce the risk of gout.
Blue cheese, a type of cheese with a distinct blue mould, is known for its strong flavour and aroma. It is often used in small quantities to add a savoury taste to dishes. The savoury taste of blue cheese is due to the presence of glutamate, which imparts umami. Umami is one of the five basic tastes, along with salty, sour, sweet, and bitter. It is described as savoury and pleasant, adding depth of flavour to various cuisines.
While blue cheese is known for its umami flavour, it is important to consider the potential impact on gout. Gout is a form of inflammatory arthritis caused by elevated levels of uric acid in the body. Uric acid is a waste product formed from the breakdown of purines, which are substances found in some foods. When there is an excess of uric acid, it can accumulate in the joints, causing the characteristic pain, swelling, and inflammation associated with gout.
The relationship between blue cheese and gout is complex. On the one hand, blue cheese is rich in purines, which can increase uric acid levels and potentially trigger gout attacks. However, as with all dietary recommendations for gout, moderation is key. Complete avoidance of blue cheese may not be necessary, but excessive consumption could increase the risk of gout flare-ups. It is important for individuals with gout to be mindful of their overall diet and maintain a healthy weight, as obesity is a more significant risk factor for gout than specific foods.
In summary, blue cheese is known for its intense umami flavour, resulting from the presence of glutamate. While blue cheese and other purine-rich foods can increase the risk of gout by elevating uric acid levels, moderation is generally recommended over abstinence. Additionally, dairy products like milk can help reduce uric acid levels, so their overall effect may be protective against gout. For those with gout, staying well-hydrated, maintaining a healthy weight, and consulting a doctor or dietitian for personalised dietary advice are important considerations.
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Blue cheese as a cooking ingredient
Blue cheese is an underrated cooking ingredient. It is a great source of umami, the savoury taste generated by the amino acid glutamate. Blue cheese is rich in yeast, which contains AMP and IMP, the purine-rich substances that markedly enhance the umami flavour.
There are many varieties of blue cheese, such as Roquefort, Gorgonzola, and Stilton, and they can be used in a variety of dishes. A simple pasta with Gorgonzola sauce is a popular choice, as the creaminess of the sauce complements the saltiness of the cheese. Blue cheese can also be used as a seasoning or accompaniment, such as in a compound butter that is melted over steak or served with fries. For those who are not fans of blue cheese, it can be used as a subtle complement to a dish rather than a featured ingredient. For example, it can be mixed with unsalted butter and spread on a baguette, or paired with slices of pear and candied nuts in a salad.
Blue cheese can also be used to add umami to dishes that feature other strong flavours, such as a bacon blue cheese burger or a pasta with Gorgonzola sauce. Starting with a less conventional blue cheese, such as Cambozola, which tastes similar to umami Brie, can also make blue cheese more palatable for those who are not typically fans.
In addition to its savoury flavour, blue cheese also has a unique texture that can enhance the mouthfeel of a dish. Its crumbliness can add a pleasant creaminess to sauces and dressings, while its saltiness can be balanced by other ingredients to create a well-rounded dish.
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Blue cheese and steak
Blue cheese is known to be rich in umami flavour. Umami is the savoury taste sensation created by glutamate, an amino acid. Other foods that are rich in umami include meat, shellfish, anchovies, tomatoes, and beer.
Blue cheese is a popular topping for steak, especially bone-in rib-eye steaks. The cheese is usually crumbled and sprinkled on the steak while it is still hot, so it melts over the top. Some recipes also add butter, chives, parsley, basil, and garlic to the blue cheese before topping the steak. The steak can be grilled or cooked in a broiler.
Some people prefer to add extra blue cheese to their steak, either as a salad or a side. Blue cheese can also be used to make a gravy to accompany steak. This can be made by adding cream and blue cheese to the pan used to cook the steak, scraping up any browned bits from the cooking process.
Steak with blue cheese is a simple dish to prepare, and it is well-loved by many. It is a combination of two foods that are rich in umami, creating a tasty savoury sensation.
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Blue cheese and salad
Blue cheese is a rich source of umami, the savoury taste generated by the amino acid glutamate. This makes it a great addition to salads, providing a depth of flavour that can be missing from a simple bowl of leaves.
A popular choice is a walnut blue cheese salad, which is easy to make and full of flavour. This salad combines the calcium, potassium, magnesium and omega-3 fatty acids of walnuts with the umami taste of blue cheese. The cheese used can be anything from a creamy English stilton to a soft, strong French Saint Agur, or even a mild German Cambazola, similar in appearance to a Brie.
Another option is a blue cheese chopped salad, which includes salty bacon, sweet and savoury creamy blue cheese dressing, nutty toasted sesame seeds, crisp red onions, and blue cheese crumble, all served on a bed of sweet romaine lettuce.
For a swanky version of an everyday tossed salad, you can add blue cheese and dried cranberries. This salad includes layers of romaine lettuce, grape tomatoes, cucumber, pecans, cranberries, and blue cheese, tossed with a balsamic vinaigrette.
If you're looking for a light lunch, a simple salad of lettuce, blue cheese, and walnuts is a tasty option that's also low in carbs.
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Frequently asked questions
Umami is the Japanese word for the "pleasant savory taste". It is the fifth basic taste that humans can identify, separate from sweet, salty, sour, and bitter.
Danish blue cheese, Roquefort, Gorgonzola, and Smokey Blue by Rogue Creamery are all blue cheeses that have been described as having umami.
Other foods that have umami include mushrooms, tomatoes, seaweed, meat, and seafood.
To add umami to a dish, you can add mushrooms, seaweed, tomato paste, or cheese.
