Maturation

Another instance of ‘ripening’ that boosts umami occurs in cheese. While often referred to by this name, the more accurate term for the process is perhaps maturation. When cheese matures, be it Parmesan, Cheddar, or any of a whole host of other cheeses, proteins are broken down progressively into smaller polypeptides, or clusters of amino acids, and eventually the amino acids themselves. Again, foremost amongst these is glutamate, and the result is an increased level of umami. It is no coincidence that the longer a cheese such as Cheddar is matured, the deeper and more satisfying the flavour becomes. Perhaps the most striking example of this is with the intensity of Parmesan cheese, which is one of the most savoury cheeses in the world.