Aged Cheeses

Additionally, aged cheeses contain a lot of the umami substance glutamate. Through a process known as proteolysis, the proteins in cheeses degrade into free amino acids as they get older. Their levels of free glutamic acid increase as a result. The glutamate concentration per 3.5 ounces (100 grams) of various aged kinds of cheese is as follows:

• Parmesan (Parmigiano Reggiano): 1,200–1,680 mg
• Comte cheese: 539–1,570 mg
• Cabrales: 760 mg
• Roquefort: 471 mg
• Emmental cheese: 310 mg
• Gouda: 124–295 mg
• Cheddar: 120–180 mg

The longest-aged cheeses, like Italian parmesan, which is aged 24 to 30 months, usually contain the strongest umami flavor. Because of this, a small quantity may substantially improve a dish's flavor.