Forthcoming Inaugural edition: Upcoming release of Le grand dictionnaire du microbiome des fromages — Imminent campaign for our 5 tutelary master cheesemakers (priority in Québec).
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CHEESE SCIENCE & NCBI 2026
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Official cheese monograph • Primary key Cheese #360
🧀

Emmentals of Savoy

en:emmentals-of-savoy ↗
International denominations: Emmentaler aus Savoy | Emmentals of Savoy | Savojski ementali | Emmentals de Savoie | Emmental uit de Savoie
🌍 France — Savoie — Haute-Savoie 🏛️ indication géographique protégée
Wikidata Q1239079 ↗ Europe PMC ↗
Tyrodexia™ technical & terroir synthesis (autonomous SQLite): Cow (Bos taurus, TaxID:9913) • France — Savoie — Haute-Savoie • indication géographique protégée
Parent cheese hierarchy and families (click to browse):
🧀 French emmentaler
Reference biological ecosystem • 1,479 certified relations

Living organisms associated with this matrix and its technological family

Dairy mammals, lactic starters, ripening bacteria, noble molds, yeasts, cellar mites, spruce boards and bacteriophages linked by exact relational mapping to this cheese specialty.

🐄 Dairy mammals & milking breeds (1 associated with this matrix)
Milking species, North American, Québec and European/PDO dairy breeds (A1/A2 & κ-caseins)
Browse full directory →
🦠 Bacteria, lactic & ripening starters (4 associated with this matrix)
Lactic starters, propionics, smear coryneforms, brine archaea and bioprotection
Browse full directory →
★ Secondary propionic co-flora modulating sweet-fruity aromatic finesse during cold storage Monograph →
★ Proteolysis and control of elastic curd suppleness essential to retain gas without cracking Monograph →
★ Fitz fermentation converting 3 moles of lactate into 2 moles of propionate, 1 mole of acetate and 1 mole of CO2 forming cherry- to walnut-sized eyes Monograph →
★ Initial vat acidification and preparation of lactate substrate for subsequent propionic fermentation Monograph →
🧬 Bacteriophages & dairy virome (16 associated with this matrix)
Host-verified lactic and ripening phages (Skunavirus, Ceduovirus, Moineauvirus, Brussowvirus...)
Browse full directory →
★ Virus-Host DB (Lactobacillus helveticus) Monograph →
★ Virus-Host DB (Lactobacillus helveticus) Monograph →
★ Virus-Host DB (Lactobacillus helveticus) Monograph →
★ Virus-Host DB (Lactobacillus helveticus) Monograph →
★ Virus-Host DB (Lactobacillus helveticus) Monograph →
★ Virus-Host DB (Lactobacillus helveticus) Monograph →
★ Virus-Host DB (Lactobacillus helveticus) Monograph →
★ Virus-Host DB (Lactobacillus helveticus) Monograph →
★ Virus-Host DB (Propionibacterium freudenreichii) Monograph →
★ Virus-Host DB (Propionibacterium freudenreichii) Monograph →
★ Virus-Host DB (Propionibacterium freudenreichii) Monograph →
★ Virus-Host DB (Propionibacterium freudenreichii) Monograph →
⚡ Index-Experts™ mobilized in this matrix ecosystem (12)
01 Synonyms and historical names (NCBI)
Book ↗
Bos taurus (#9913) NCBI ↗ : Bos taurus ≡ Bos bovis • Bos primigenius taurus
Acidipropionibacterium acidipropionici (#1748) NCBI ↗ : Acidipropionibacterium acidipropionici ≡ Bacillus acidi propionici • Propionibacterium acidi-propionici • Propionibacterium arabinosum • Propionibacterium pentosaceum • Propionicibacterium acidipropionici
Lactobacillus helveticus (#1587) NCBI ↗ : Lactobacillus helveticus ≡ Bacillus casei e • Bacillus e • Caseobacterium e • Lactobacillus helveticum • Lactobacillus suntoryeus • Lactobacterium helveticum • Plocamobacterium helveticum • Thermobacterium helveticum
08 Pathogens and bioprotection
Book ↗
Bos taurus (#9913) NCBI ↗ : Bra [it:bra], Comté [en:comte], Piave [en:piave], Bitto [it:bitto], Asiago [en:asiago], Cantal [en:cantal]
Lactobacillus helveticus (#1587) NCBI ↗ : Comté [en:comte], Beaufort [en:beaufort], Pionnier [qc:pionnier], Emmentals / Emmentaler [en:emmentaler], Louis Cyr [qc:louis-cyr], Mozzarella [en:mozzarella]
Propionibacterium freudenreichii (#1744) NCBI ↗ : Comté [en:comte], Emmentals / Emmentaler [en:emmentaler], Louis d'Or [qc:louis-d-or]
13 Dairy mammals, breeds and casein polymorphism (A1/A2)
Book ↗
Bos taurus (#9913) NCBI ↗ : Bra [it:bra], Comté [en:comte], Piave [en:piave], Bitto [it:bitto], Asiago [en:asiago], Cantal [en:cantal], Salers / Salers cheese [en:salers-cheese], Mohant [sl:mohant] • Mammals
🧀 Master index of cheese starters and ripening cultures
Book ↗
Acidipropionibacterium acidipropionici (#1748) NCBI ↗ : Emmentals / Emmentaler [en:emmentaler]
Lactobacillus helveticus (#1587) NCBI ↗ : Pionnier [qc:pionnier], Louis Cyr [qc:louis-cyr], Louis d'Or [qc:louis-d-or], Alfred le fermier [qc:alfred-le-fermier], Hercule de Charlevoix [qc:hercule-de-charlevoix], Comté [en:comte], Beaufort [en:beaufort], Emmentals / Emmentaler [en:emmentaler], Mozzarella [en:mozzarella], Grana Padano [en:grana-padano]
Propionibacterium freudenreichii (#1744) NCBI ↗ : Louis d'Or [qc:louis-d-or], Comté [en:comte], Emmentals / Emmentaler [en:emmentaler]
02 Ecological origins and habitats
Book ↗
Lactobacillus helveticus (#1587) NCBI ↗ : Pionnier [qc:pionnier], Louis Cyr [qc:louis-cyr], Louis d'Or [qc:louis-d-or], Alfred le fermier [qc:alfred-le-fermier], Hercule de Charlevoix [qc:hercule-de-charlevoix], Comté [en:comte], Beaufort [en:beaufort], Emmentals / Emmentaler [en:emmentaler] • Canada — Estrie et Centre-du-Quebec ; Canada — Chaudière-Appalaches ; Canada — Centre-du-Quebec, Sainte-Élizabeth-de-Warwick ; Canada — Quebec ; Canada — Capitale-Nationale
Propionibacterium freudenreichii (#1744) NCBI ↗ : Canada — Centre-du-Quebec, Sainte-Élizabeth-de-Warwick ; France — Franche-Comté ; Switzerland — Emmental
04 Cheese families and technologies
Book ↗
Lactobacillus helveticus (#1587) NCBI ↗ : Cheeses of Quebec and Canada ; Cow cheeses ; French cheeses ; Hard cheeses ; Italian cheeses • Pionnier [qc:pionnier], Louis Cyr [qc:louis-cyr], Louis d'Or [qc:louis-d-or], Alfred le fermier [qc:alfred-le-fermier], Hercule de Charlevoix [qc:hercule-de-charlevoix], Comté [en:comte]
Propionibacterium freudenreichii (#1744) NCBI ↗ : Cheeses of Quebec and Canada ; Cow cheeses ; French cheeses ; Hard cheeses
10 Terroirs and protected designations (PDO/PGI)
Book ↗
Acidipropionibacterium acidipropionici (#1748) NCBI ↗ : Emmentals of Savoy [en:emmentals-of-savoy]
Lactobacillus helveticus (#1587) NCBI ↗ : Emmentals of Savoy [en:emmentals-of-savoy]
Propionibacterium freudenreichii (#1744) NCBI ↗ : Emmentals of Savoy [en:emmentals-of-savoy]
14 Bioactive peptidome, functional health and clinical vigilance
Book ↗
Lactobacillus helveticus (#1587) NCBI ↗ : Thiamin : 0.03 mg ; Riboflavin : 0.28 mg ; Niacin : 0.10 mg ; Vitamine B5 (Acide pantothénique) : 0.14 mg ; Vitamin B-6 : 0.04 mg ; Folate, total : 7.00 µg
Propionibacterium freudenreichii (#1744) NCBI ↗ : Bacterium acidi propionici a
03 Paste textures and rheology
Book ↗
Lactobacillus helveticus (#1587) NCBI ↗ : Tryptophan : 0.515 g ; Threonine : 0.983 g ; Isoleucine : 1.135 g ; Leucine : 1.826 g ; Lysine : 0.965 g ; Methionine : 0.515 g
Streptococcus thermophilus (#1308) NCBI ↗ : Louis d'Or (fromage québécois fermier à pâte ferme) ; Alfred le fermier (fromage canadien au lait de vache) ; Zacharie Cloutier (fromage de la fromagerie de la Nouvelle-France)
05 Technological markers (pH and gas)
Book ↗
Lactobacillus helveticus (#1587) NCBI ↗ : Eau : 50.01 g ; Carbohydrate, by difference : 2.40 g ; Sucres : 0.00 g ; Lactose : 0.00 g
Propionibacterium freudenreichii (#1744) NCBI ↗ : Propionibacterium phage Anatole (TaxID:1897531), Propionibacterium phage B22 (TaxID:1897532), Propionibacterium phage B3 (TaxID:1897533), Propionibacterium phage B5 (TaxID:189836), Propionibacterium phage Doucette (TaxID:1897534)
Streptococcus thermophilus (#1308) NCBI ↗ : Lactose : 0.00 g ; Carbohydrate, by difference : 3.88 g ; Sucres : 0.00 g
11 Volatilome and aromatic profiles
Book ↗
Lactobacillus helveticus (#1587) NCBI ↗ : Fatty acids, total saturated : 13.900 g ; SFA 4:0 : 0.805 g ; SFA 6:0 : 0.446 g ; SFA 8:0 : 0.257 g ; Tryptophan : 0.515 g ; Threonine : 0.983 g ; Isoleucine : 1.135 g
Propionibacterium freudenreichii (#1744) NCBI ↗ : Nutmeg • Pepper • Milk • Egg • Pasta • Ravioli • Basil • Spinach • Rapini • Orange roughy
07 Bacteriophages and dairy virome
Book ↗
Lactobacillus phage CR191 (#3035944) NCBI ↗ : Lactobacillus helveticus (TaxID:1587) • Phages
Lactobacillus phage CR28 (#3035945) NCBI ↗ : Lactobacillus helveticus (TaxID:1587) • Phages
Lactobacillus phage CV244 (#3035946) NCBI ↗ : Lactobacillus helveticus (TaxID:1587) • Phages
Specialized scientific literature (Querying...)
Éditions Tyrodexia Technologies inc. • Serge Dubuc

The Tyrodexia™ collection

An encyclopedic collection of five complementary volumes covering all cheese sciences: microbiology, thermodynamic engineering, aroma chemistry, cheese pathology and texture physics.

Cheese microbiome Forthcoming release
Le grand dictionnaire du microbiome des fromages

Le grand dictionnaire du microbiome des fromages

[The Grand Dictionary of the Cheese Microbiome] — Major reference in the art of ripening and cheese science

Technological and biochemical mapping of the cheese microbiome at your fingertips. Unique reverse search to identify the exact microbial signature required for a targeted sensory profile.

  • • 116 reference monographic sheets
  • • Official NCBI 2026 taxonomy
  • • 12 multidirectional Index-Experts™
ISBN 978-2-9824979-0-0 Reserve ↗
Engineering and thermodynamics Open for subscription
Atlas de l'ingénierie fromagère et de la thermodynamique d'affinage

Atlas de l'ingénierie fromagère et de la thermodynamique d'affinage

[Atlas of Cheese Engineering and Ripening Thermodynamics] — Complete technical guide for ripening environments

Approaches the cellar as a dynamic macroscopic bioreactor. Mathematical modeling of airflow, thermal balances, hygrometry, osmotic transfers and spruce wood shelf regulation.

  • • Physical, climatic and airflow modeling
  • • 2026 heat and mass transfer parameters
  • • Connected to the Tyrodexia™ knowledge graph
ISBN (ISBN forthcoming) Reserve ↗
Volatilome and chemosensory science In production
Le référentiel du volatilome fromager et de la chémo-sensorialité

Le référentiel du volatilome fromager et de la chémo-sensorialité

[The Cheese Volatilome and Chemosensory Reference] — Translating biology into molecular chemistry

Builds the definitive bridge between microbial metabolism and human sensory perception. Exhaustive mapping of aroma compounds (esters, ketones, lactones, sulfur compounds) and molecular pairings.

  • • Volatile organic compounds and metabolic pathways
  • • Olfactory perception thresholds and 2026 GC-MS/O signatures
  • • Connected to the Tyrodexia™ knowledge graph
ISBN (ISBN forthcoming) Reserve ↗
Pathologies and biocontrol In production
Le manuel clinique des pathologies laitières et fromagères

Le manuel clinique des pathologies laitières et fromagères

[The Clinical Manual of Dairy and Cheese Pathologies] — Interventional medicine for the cheese wheel

Clinical workshop guide for diagnosis, prophylaxis and treatment of dysbiosis. Complete arsenal based on natural biocontrol, competitive exclusion, phage virome and bacteriocins.

  • • Clinical and therapeutic cellar protocols
  • • Differential diagnostics and 2026 natural biocontrol
  • • Connected to the Tyrodexia™ knowledge graph
ISBN (ISBN forthcoming) Reserve ↗
Rheology and coagulated matrices In production
Guide clinique de la rhéologie fromagère et des matrices coagulées

Guide clinique de la rhéologie fromagère et des matrices coagulées

[Clinical Guide to Cheese Rheology and Coagulated Matrices] — The physics of dairy pastes

The science linking the cheesemaker's vat gesture to the final mouthfeel. Analysis of syneresis, micellar demineralization, stretching, eye formation and tyrosine crystallogenesis.

  • • Mechanical behavior and coagulation kinetics
  • • Micellar mineralization, tribology and 2026 crystallogenesis
  • • Connected to the Tyrodexia™ knowledge graph
ISBN (ISBN forthcoming) Reserve ↗