The Difference Between Naturally Occurring Glutamate and Added MSG
When people ask about MSG in cheese, they are often referring to the flavor-enhancing compound, glutamate. It is crucial to distinguish between monosodium glutamate (MSG) as a food additive and the glutamate that occurs naturally in foods like cheese and tomatoes. Monosodium glutamate is the sodium salt of glutamic acid, an amino acid found in virtually all protein-containing foods. The human body processes and metabolizes glutamate from both sources in the same way. While some manufacturers may add MSG to processed cheese products, the rich, savory umami flavor found in natural cheese comes from free glutamate released during the maturation process.
The Science of Aging: Why Aged Cheese is Rich in Glutamate
The aging process, or maturation, is what causes the umami flavor in many foods to intensify, including cheese. This process, called proteolysis, involves enzymes breaking down the milk proteins into smaller peptides and individual amino acids over time. Glutamate is one of the most prominent amino acids released during this breakdown, and its concentration becomes more pronounced as the cheese ages and moisture content decreases. This is why a freshly made cheese like mozzarella has a mild, creamy flavor, while a deeply aged Parmesan boasts a complex, savory profile. For instance, a 10-year-aged cheddar has significantly more glutamate than its younger counterpart.
Glutamate Levels in Various Cheeses
As the aging process varies widely across different cheeses, so do their natural glutamate levels. The following table provides a comparison of free glutamate content per 100 grams in some common cheese types, based on data from food science studies.
| Cheese Type | Free Glutamate (mg/100g) | Notes |
|---|---|---|
| Parmesan | 1200–1680 | Known for its exceptionally high umami content. |
| Roquefort | 1280 | Another umami powerhouse, characteristic of blue cheeses. |
| Emmental | 310 | A firm Swiss cheese with a moderate glutamate level. |
| Cheddar (Aged) | 182 | Increases significantly with longer aging periods. |
| Mozzarella | Low (approx. 4.78g total glutamic acid) | Very young cheese with minimal aging and low free glutamate. |
| Ricotta | Very low (approx. 2.47g total glutamic acid) | Fresh cheese with minimal free glutamate. |
A Spectrum of Savory
Cheeses highest in natural glutamate:
- Parmesan
- Roquefort
- Aged Gouda
- Romano
- Aged Cheddar
Cheeses lowest in natural glutamate:
- Ricotta
- Cottage Cheese
- Cream Cheese
- Mozzarella
- Feta
The Role of Umami
Umami, often described as savory, is one of the five basic tastes alongside sweet, sour, bitter, and salty. The detection of glutamate by our taste receptors is what creates the umami experience. The long history of cheese consumption, especially aged varieties, shows that humans have long appreciated this specific flavor profile. Glutamate from sources like cheese enhances the overall taste of a dish, making it richer and more complex. Interestingly, MSG itself is purely umami and enhances other flavors best when used in conjunction with them, not overpowering them. Its ability to add depth to food without significantly increasing sodium makes it a valuable tool in cooking. You can read more about umami at the Umami Information Center.
Is Natural Glutamate in Cheese Harmful?
Despite historical fears and misconceptions, numerous scientific and health organizations, including the FDA, consider MSG and natural glutamate to be safe for the general population. Studies have not conclusively linked it to the so-called 'Chinese Restaurant Syndrome' in most people. Some individuals may report a sensitivity to high doses of glutamate, but this is rare, and the symptoms are typically mild and transient. These reactions are also not specific to MSG, as a person with a true glutamate sensitivity would likely react to high-glutamate natural foods as well, and there is no chemical difference in how the body processes either. For those concerned, consuming aged cheese is generally not an issue, as the intake of free glutamate is moderate and accompanied by other food components.
Conclusion
In conclusion, the presence of glutamate in cheese is a natural and fundamental part of its flavor profile. There is no added MSG in natural cheeses, but the savory umami taste is directly attributed to the increasing levels of free glutamate that develop during aging. Cheeses like Parmesan and Roquefort are particularly high in this compound, while fresher cheeses like mozzarella and ricotta contain very little. The body metabolizes natural glutamate and added MSG identically, and major health organizations confirm its safety for most people. Embracing the natural glutamate in cheese is key to appreciating its rich, savory flavor, a testament to the science of cheesemaking.
