Taste is Complex
Think about the taste of a tomato. Almost no one can identify the taste of umami in tomatoes, but umami is one of several important components. When combined with the sweet and sour notes and a little earthy flavor, umami gives tomatoes their delicious taste. As a tomato ripens, the natural content of glutamate increases and the tomato becomes more tasty.
Similarly, as cheese matures, there is a significant increase in glutamate which contributes to the taste. For example, the bouillon-like taste is an indispensable component of Emmental cheese. There is also a large increase in the glutamate content of ham as it is cured.
