Patrick Oconnell
Parmesan cheese is often associated with the savoury taste known as umami. Umami, which roughly translates to pleasant savoury flavour, was discovered in 1908 by Tokyo Imperial University professor Kikunae Ikeda, who found that a type of seaweed called kombu contained an amino acid called glutamate that gave it a meaty flavour. Glutamate, or glutamic acid, is present in Parmesan cheese at 1,680 mg per 100 g, and is responsible for its umami taste. Parmigiano-Reggiano, which is matured for over two years, is widely regarded as the King of Cheese and is used to add umami to various dishes.
| Characteristics | Values |
|---|---|
| Parmesan cheese as an umami | Yes |
| Reason | Contains 1,680 mg of glutamic acid for 100 g |
| Other foods with umami | Mushrooms, seaweed, tomato paste, beef, fish sauce, anchovy paste, olives, Worcestershire sauce, soy sauce, and more |
| Other cheeses with umami | Emmental, mature cheddar, Roquefort, and Cabrales |
Explore related products
What You'll Learn
Parmesan is rich in glutamate
Parmesan cheese, or Parmigiano Reggiano, is widely considered to be a rich source of umami flavour. This unique taste is largely due to the cheese's high glutamate content. Glutamate, or glutamic acid, is an amino acid that is released during the cheese's maturation process. As Parmesan ages, its moisture content reduces, and its free amino acid and salt content become more concentrated. This concentration of glutamate gives Parmesan its distinctive umami savouriness.
The link between umami and glutamate was first discovered by Japanese chemist Kikunae Ikeda in the early 20th century. He found that the seaweed kombu, a staple in Japanese cooking, contained glutamate, which contributed to its savoury flavour. This discovery led to the coining of the term "umami", which roughly translates to "pleasant savoury flavour".
Parmesan cheese is particularly noted for its umami characteristics due to its long maturation process. Parmigiano Reggiano, for example, is typically matured for over two years, and during this time, the cheese loses moisture and its amino acid and salt content become more concentrated. This results in a higher concentration of glutamate, intensifying the umami flavour.
The umami taste of Parmesan is so pronounced that it is often used as a seasoning in cooking to enhance the savouriness of dishes. Its strong flavour makes it a versatile ingredient that can be used in a variety of recipes, from pasta dishes to salads and even desserts. When used in moderation, Parmesan can add a depth of flavour that is difficult to replicate with other ingredients.
In summary, Parmesan cheese is rich in glutamate, which is the primary contributor to its umami flavour. The maturation process of Parmesan intensifies this glutamate content, resulting in a savoury taste that is highly valued in cuisine around the world. Understanding the role of glutamate in Parmesan's flavour profile can help chefs and home cooks alike enhance their dishes and create unique, tasty experiences for their diners.
Jarred Parmesan: Real Cheese or Fake?
You may want to see also
Parmesan is a hard cheese
Parmesan is considered by some to be the "King of Cheeses", and its unique flavour and texture have made it a popular ingredient in various dishes. It is commonly used as a seasoning, with a small sprinkle being enough to powerfully season an entire dish. The cheese can be flaked, ground, or powdered, and is often used for grating.
The long ageing process of Parmesan is what contributes to its umami flavour. Umami, the fifth taste, is a savoury or meaty flavour that is difficult to describe. It was discovered by Tokyo Imperial University professor Kikunae Ikeda in 1908, who found that a type of seaweed contained an amino acid called glutamate that gave it a meaty flavour. Parmesan cheese, especially longer-aged varieties, has a highly concentrated umami flavour due to the formation of amino acid crystals during ageing.
The umami flavour of Parmesan is so distinctive that it has been described as the "meaty Parmesan cheesy-y taste in savoury foods". It is often used to enhance the savouriness of dishes, and is a key ingredient in authentic Caesar salad dressing, where it combines with anchovy paste to create a powerful umami flavour. Parmesan is also a popular ingredient in garlic noodles, a Vietnamese-Italian fusion dish that combines Eastern and Western umami flavours.
In addition to its flavour, the texture of Parmesan also makes it a versatile cheese. It can be purchased in various forms, such as grated or powdered, making it easy to incorporate into recipes. The cheese is also durable, with the ability to be stored in a home fridge for up to two to three weeks when wrapped properly. This makes Parmesan a convenient and flavourful addition to a variety of dishes.
Is Kraft Parmesan Cheese Halal?
You may want to see also
Parmesan is lactose-free
Parmesan cheese is a staple in Italian cuisine, renowned for its rich, umami flavour. It is one of the world's most popular hard cheeses, with a nutty, buttery, and caramel-like taste. Its salty, umami nature adds depth to sweet and sour dishes, making it a versatile ingredient in the kitchen.
Now, is Parmesan lactose-free? Well, it is important to understand that lactose is a natural sugar found in dairy products, and its presence in cheese varies depending on how it is made and aged. Parmesan, like other hard and aged cheeses, typically has very low lactose content due to the ageing process. During ageing, the lactose in the curd is converted into lactic acid, resulting in lower lactose levels. This means that Parmesan is generally safe for individuals with lactose intolerance, as it usually falls within the safe lactose range of zero to two per cent.
However, it is worth noting that not all Parmesan cheeses are created equal. The younger the cheese, the more lactose it contains. The lactose content also depends on the specific brand and manufacturing process. Some countries allow trace amounts of lactose in products labelled as lactose-free, while others require complete removal. Therefore, it is always a good idea to check the label and brand specifics to ensure it meets your dietary needs.
For those with lactose intolerance, Parmesan cheese is often a favourable choice, as it provides a burst of savoury goodness to various dishes. You can grate lactose-free Parmesan over pasta, risottos, and salads, enhancing the flavour of your meals without sacrificing taste or texture. Its umami flavour also pairs well with seafood, as demonstrated by Chef Heston Blumenthal's "Marinated Squid with Parmesan Cheese" dish.
In conclusion, Parmesan cheese is generally considered lactose-free due to its low lactose content, making it a go-to option for those with lactose intolerance. However, individual tolerance levels vary, and it is always advisable to check the specifics of the product and your country's regulations regarding lactose-free labelling.
Is Coles' Parmesan Cheese Vegetarian-Friendly?
You may want to see also
Explore related products
Parmesan is aged for a long time
Parmesan cheese, or Parmigiano Reggiano, is widely regarded as the "King of Cheese". The cheese is aged for at least 12 months, with some varieties being aged for up to two to three years. During this long ageing process, the moisture content of the cheese reduces to about 15%, and its free amino acid and salt content become condensed. Parmigiano Reggiano contains about 1.6% glutamate, the free amino acid that produces the umami taste.
The ageing process is essential to developing the complex and satisfying lingering aftertaste of mature cheddar cheeses. Similarly, Parmigiano Reggiano develops a gritty texture and a rind browned like burnt sugar after being aged for two to three years. The long maturation enables more of the milk protein to decompose into amino acids, which play a crucial role in the taste of the cheese.
Parmigiano Reggiano is made with just three ingredients: milk, calf rennet, and salt. The rennet is an enzyme used during the cheese-making process to decompose milk protein into free amino acids. As Parmigiano Reggiano ages, its distinctive flavour becomes more concentrated, making it enjoyable on its own or as an ingredient that adds an umami flavour to various dishes.
The umami taste of Parmesan cheese is attributed to its high glutamate content. Glutamic acid, also known as glutamate, is an amino acid that imparts the savoury or meaty flavour characteristic of umami. Parmesan contains 1,680 mg of glutamic acid per 100 g of cheese, which is significantly higher than other umami-rich foods like soy sauce. This high concentration of glutamate is responsible for the intense umami flavour of Parmesan cheese.
The addition of Parmigiano Reggiano to dishes can enhance their umami flavour. For example, a Vietnamese-Italian fusion restaurant popularized a recipe called "garlic noodles", which combines Eastern and Western umami flavours, including Parmesan cheese. Parmesan is also commonly used in Caesar salad dressing, where it adds a savoury umami taste. The versatility of Parmesan cheese allows it to be used in a variety of culinary applications, from savoury dishes to desserts like Parmigiano Reggiano gelato.
Parmesan Sharpness: Is It a Sharp Cheese?
You may want to see also
Parmesan is used in powdered form
Parmesan cheese is widely recognised as a food with a strong umami flavour. Umami is often described as a savoury or meaty flavour, and is considered the "'fifth taste" after sweet, salty, sour, and bitter. Parmesan is used in powdered form as a seasoning in cooking, and can be purchased pre-grated or grated at home. It is an essential ingredient in many dishes, such as pasta, pizza, and grilled cheese sandwiches. Powdered Parmesan can also be used as a binder in meatloaf or meatballs, adding flavour as well as structure. It can be sprinkled on popcorn, or added to savoury baked goods such as pizza buns, muffins, and cheesy ciabatta loaves. It can also be used to make a rich salad dressing when combined with olive oil, white wine vinegar, and a garlic clove.
Powdered Parmesan has a very different taste to fresh Parmesan, as it dries out quickly and loses its flavour. It is also often pumped full of powdered cellulose, which is used as an anti-caking agent and is derived from wood pulp, celery, broccoli, and other fibrous vegetables. While this practice has been criticised as providing a low-quality product, the cellulose is harmless and safe to consume.
Parmesan and Parmigiano: Are They the Same Cheese?
You may want to see also
Frequently asked questions
Yes, Parmesan cheese is considered to be a good example of umami.
Umami is considered the "fifth taste", alongside salty, sour, sweet, and bitter. It is a savoury or meaty flavour.
Other than Parmesan cheese, foods that are umami include beef, mushrooms, seaweed, tomato paste, and soy sauce.
During the ageing process, enzymes in the cheese break down milk proteins into amino acids, which contribute to the flavour of the cheese. Parmigiano-Reggiano, for example, is matured for over two years, during which its moisture content reduces to about 15%, and its free amino acid and salt content become more concentrated.
Yes, other than Parmesan, other cheeses that are umami include mature Cheddar, Emmental, Roquefort, and Cabrales.
