Discover 3 delicious cheese recipes

(Credits: Umami Committee)

In addition to being tasty, these options provide a unique experience with umami, the fifth taste of the human palate

São Paulo, March 2022 – Cheese is an ingredient frequently found in various dishes around the world, being one of the oldest products in the history of food. Versatile and with a mild or strong flavor, it also has some national versions such as minas, catupiry, prato, and do reino cheese.

Parmesan, although of Italian origin, is one of the most popular cheeses in Brazil, accompanying recipes such as lasagna, pasta, meats, and savory snacks. In addition, this variety has a high level of glutamate or glutamic acid, the main compound responsible for providing the umami taste. “Umami, the fifth basic taste of the human palate, not only enhances the flavor of meals but can also be a great ally for health,” explains Dr. Hellen Maluly, Food Science PhD and consultant for the Umami Committee.

Hellen emphasizes that, besides ensuring a much more flavorful gastronomic experience, umami also helps with protein digestion. “The fifth taste can even help reduce sodium content in meals by up to 37%, without losing the overall flavor of the preparation,” she adds.

With these benefits in mind and aiming to provide delicious experiences, the Umami Committee has selected three very tasty cheese-based recipes. Through them, you will experience increased salivation and an enhanced cheese flavor on your palate — a sign of umami recognition.

Check out the recipe suggestions below:

CHEESE, LETTUCE, AND TOMATO QUESADILLA
Preparation time: 30 minutes
Serves: 1 portion

INGREDIENTS

• 1 wheat tortilla (15 g)
• ½ cup shredded mozzarella cheese (50 g)
• 1 chopped romaine lettuce leaf (20 g)
• 1 small tomato, seeded and chopped (100 g)
• A pinch of salt (0.4 g)
• 1 teaspoon olive oil (5 ml)

PREPARATION METHOD

1. Heat a non-stick skillet over medium heat. Place the tortilla and cook for 1 minute, or until warm.
2. Flip and add the cheese, lettuce, and tomato on top. Season with salt and olive oil, then fold in half. Cook for another minute, or until the cheese melts.
3. Remove from heat and serve hot.

CRISPY CHEESE BREAD
(Credits: Umami Committee)
Preparation time: 30 minutes (+ 20 minutes baking)
Yields: 42 pieces

INGREDIENTS

• 4 cups tapioca starch (400 g)
• 1½ 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 cheese (100 g)

PREPARATION METHOD

1. In a large bowl, place the starch and set aside.
   In a medium saucepan, combine the milk and oil, and bring to a boil over medium heat.
2. Pour the mixture over the starch and stir well with a spoon.
3. Let the dough cool slightly and knead with your hands until warm. Add the egg and mix until incorporated. Then add the salt and cheeses, stirring until the dough is smooth and uniform.
4. Shape small balls and arrange them on a greased baking sheet. Bake in a preheated medium oven (180°C/350°F) for 20 minutes, or until golden.
5. Remove from the oven and serve immediately.

CHEESE AND TOMATO ROLL
Preparation time: 55 minutes
Serves: 8 portions

INGREDIENTS

Dough

• ½ cup oil (100 ml)
• 3 eggs (150 g)
• 1 cup all-purpose flour (110 g)
• 1 cup milk (200 ml)
• 1 tablespoon baking powder (10 g)
• ½ teaspoon salt (2.5 g)

Filling

• 1 tablespoon oil (15 ml)
• 2 cloves garlic, chopped (10 g)
• 4 small tomatoes, seeded and chopped (520 g)
• 1 teaspoon salt (5 g)
• 150 g sliced mozzarella
• 1 egg yolk, beaten (20 g)
• 3 tablespoons grated Parmesan cheese (25 g)

PREPARATION METHOD

1. Prepare the dough: in a blender, combine the oil, eggs, flour, milk, baking powder, and salt, and blend until smooth.
2. Pour into a large rectangular baking pan (27 x 40 cm) lined with greased parchment paper. Bake in a preheated medium oven (180°C/350°F) for 20 minutes.
3. Remove from the oven, unmold while still warm onto a damp kitchen towel, and roll up. Set aside.
4. Prepare the filling: in a medium pan, heat the oil over high heat. Add the garlic and sauté for 1 minute, or until lightly golden. Add the tomatoes and salt, stir, and remove from heat.
5. Unroll the dough, spread the filling, and top with mozzarella slices.
6. Roll it up again, place on a greased baking sheet, brush with egg yolk, and sprinkle with grated cheese.
7. Bake in a hot oven (200°C/390°F) for 10 minutes, or until the surface is lightly golden.
8. Remove from the oven and serve immediately.

Tip: to ensure the roll’s dough stays uniform, grease the pan before placing the parchment paper, and grease the paper as well.

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 increased salivation and the lingering taste that remains for a few minutes after eating.
To learn more, visit www.portalumami.com.br.