Umami Taste Enhances the Pairing of Cheeses and Coffee | Press

Fifth taste softens the beverage’s astringency, acidity, and bitterness.

São Paulo, September 2017 – Pairing cheeses with coffee is already a classic in several cultures around the world. Some information suggests the combination may have originated in Sweden and Finland, and to understand why it works so well, the Umami Committee explains how this unusual harmony happens.

According to Hellen Maluly, PhD in Food Science from Unicamp, “a famous combination of coffee and cheese is called Kaffeost. The recipe mixes coffee with a cheesecake-like cheese, traditionally made with goat’s milk in Finland and cow’s milk in northern Sweden. Kaffeost can also be prepared with other types of cheese of your choice.” We can also mention an example in Brazil, in the state of Minas Gerais, where it’s customary to have Canastra cheese with coffee, especially at breakfast and in the mid-afternoon to recharge.

There’s a bit of mystery to this pairing, and umami—one of the five basic tastes of the human palate—likely plays a crucial role in making it work. Present in many everyday foods, such as tomatoes, meats, mushrooms and, especially, cheeses, umami has a key characteristic that creates this pleasant sensation: increased salivation and a lingering flavor in the mouth. “Some polyphenols found in coffee can produce astringency and bitterness, the latter also highlighted by caffeine. When umami from the cheese comes into contact with the taste buds, there’s a slight increase in salivation and stimulation of this taste. Because of this, umami will soften astringency and bitterness, as well as harmonize the aromas of coffee and cheese,” says Hellen. “Another factor to consider is acidity. Some coffees are more acidic, and umami also tends to soften that taste,” she adds.

More intense, full-bodied coffees—such as blends made from Coffea arabica and Coffea robusta—can be paired with strong cheeses, especially Parmesan. “Parmesan is one of the best examples of umami-rich foods. Combining it with this type of blend is the best way to understand how umami acts in this pairing,” the specialist concludes.

Pairings with milder coffees can be made with Minas or goat cheese. Fruitier coffees can be accompanied by Brie, Cottage, or Mascarpone.

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. Two main characteristics of umami are increased salivation and a lingering taste for a few minutes after eating. To learn more, visit portalumami.com.br and follow on social media at facebook.com/GostoUmami and instagram.com/ogostoumami.