Understanding Glutamate: Natural vs. Added MSG
Monosodium glutamate (MSG) is the sodium salt of glutamic acid, a common amino acid found naturally in all protein-containing foods. The human body even produces glutamate on its own. When we talk about MSG, it's crucial to distinguish between the free glutamate that develops naturally in foods and the processed additive that is intentionally added for flavor enhancement.
The Fermentation and Aging Process
Cheese production relies on a fermentation process where enzymes break down milk proteins into their constituent amino acids. As cheese ages, the concentration of these free amino acids, including glutamate, increases significantly. This process is responsible for creating the deep, savory umami taste that characterizes aged cheeses like Parmesan and mature cheddar. The glutamate found in these cheeses is chemically identical to the glutamate in added MSG, but the context and concentration are different.
The Chemical Makeup of Cheese Umami
Cheese’s signature flavor is not from a single compound, but a complex symphony of flavor compounds. The umami flavor, derived from free glutamate, is a cornerstone of this profile. Different types of cheese, depending on their aging period and production methods, will contain different concentrations of free glutamate. For example, fresh cheeses like mozzarella have very low levels, while hard, aged cheeses are packed with it.
Comparison Table: Glutamate Content in Different Cheeses
| Cheese Type | Glutamate Content (mg/100g) | Umami Intensity | Key Characteristics |
|---|---|---|---|
| Parmesan | ~1,680 | Very High | Hard, aged cheese; protein breakdown leads to high glutamate content. |
| Roquefort | ~1,280 | High | Aged blue cheese; fermentation by mold contributes to rich flavor. |
| Mature Cheddar | ~180 | High | Aged for a long period, allowing for significant glutamate development. |
| Emmental/Swiss | Noted to have umami | Moderate | Nutty, savory flavor profile developed through aging. |
| Mozzarella | Low | Low | Fresh cheese with minimal aging; flavor is mild and milky. |
| Feta | Low | Low | Soft, briny cheese with a simpler flavor profile. |
The Role of Umami in Culinary Traditions
The savory depth that umami provides has been appreciated in culinary traditions worldwide for centuries, long before MSG was identified. The Japanese identified umami as a fundamental taste in 1908 after isolating glutamate from seaweed. Other glutamate-rich ingredients, such as tomatoes, mushrooms, and soy sauce, have also been central to many cuisines because of this same savory effect. This demonstrates that the umami in cheese is part of a broader natural food science phenomenon. For those interested in the discovery of umami, the story begins with Kikunae Ikeda and his research on Japanese seaweed broth, which led to the isolation of glutamate and the commercial production of MSG. You can learn more about his discovery on Wikipedia, for instance.
Natural Glutamates vs. Added MSG: What's the Difference?
From a chemical standpoint, the glutamic acid in natural glutamate and in added MSG are the same. The body metabolizes them identically. The difference lies in their source and how they are perceived by some consumers. Added MSG is a concentrated additive used in processed foods, while natural glutamates occur as part of the food's protein structure and are released during aging or fermentation. Foods with natural MSG are not required by the FDA to list it, while added MSG must be declared on the ingredient panel.
Conclusion
In short, while cheese does not contain artificially added MSG unless it is a highly processed cheese product with additives, it is naturally rich in free glutamate, the very compound responsible for the 'G' in MSG. This natural glutamate is the source of cheese's beloved umami flavor, developed through the aging process. The key takeaway is that the savory taste is not from an artificial source but from the inherent complexity of the fermented milk product itself. This understanding helps demystify the ingredient, allowing for a greater appreciation of both traditional and modern culinary practices.
