Celebrate Cheese Bread Day with an umami recipe

Credits: Umami Committee

Umami Committee chef gives tips on how to incorporate the fifth taste into the traditional Minas dish

São Paulo, August 2023 – Cheese bread is one of the most beloved foods by Brazilians and is celebrated on August 17. The dish is a classic of Minas Gerais culture and is also globally recognized as a Brazilian tradition.

The preparation can be done in different ways and with different ingredients, but the choice of cheese is essential to ensure an extra touch of umami. This is because the fifth basic taste of the human palate is found in specific types of more matured cheeses, such as parmesan and “meia cura.”

“Choosing cheeses with a high glutamate content in their composition helps spread the fifth taste in the recipe. Umami brings a savory touch to food, generates more salivation when consumed, and makes the experience of tasting the dish even more enjoyable,” says Umami Committee chef Lisiane Miura.

To celebrate the date and enjoy this delicacy full of umami, the specialist selected a special recipe. Check it out!

CRISPY CHEESE BREAD

(Preparation time: 30 minutes [+ 20 minutes in the oven])
Serves: 42 units

Ingredients

• 4 cups sweet tapioca starch (400 g)
• 1 ½ cups milk (300 ml)
• ½ cup oil (100 ml)
• 1 egg (50 g)
• 1 teaspoon salt (5 g)
• ½ cup grated parmesan cheese (50 g)
• 1 cup grated minas padrão cheese (100 g)

Directions

1. In a large bowl, place the starch and set aside.
2. In a medium saucepan, place the milk and oil, and bring to a boil over medium heat.
3. Transfer to the bowl with the starch and mix well with a spoon.
4. Let the dough cool slightly and knead with your hands until lukewarm. Add the egg and incorporate it into the dough. Add the salt and cheeses, and continue mixing until you get a smooth, uniform dough.
5. Shape small balls and arrange them on a greased baking tray. Bake in a preheated medium oven (180 °C / 350 °F) for 20 minutes or until golden.
6. Remove from the oven and serve immediately.

UMAMI

It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste on the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. The two main characteristics of umami are the increase in salivation and the persistence of the taste for a few minutes after eating the food. To learn more, visit www.portalumami.com.br.