Official cheese monograph • Primary key Cheese #374
International denominations: Extra old mimolettes | Ekstra stare mimolette | Extra oude mimolette | Mimolettes extra vieilles
🌍 France
🏛️ Label Rouge
Tyrodexia™ technical & terroir synthesis (autonomous SQLite):
Cow (Bos taurus, TaxID:9913) • France • Label Rouge
Parent cheese hierarchy and families (click to browse):
Reference biological ecosystem • 1,479 certified relations
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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)
🦠
Bacteria, lactic & ripening starters
(3 associated with this matrix)
Lactic starters, propionics, smear coryneforms, brine archaea and bioprotection
★ Non-starter lactic acid bacteria (NSLAB) taking over from lactococci after 30 days to develop the ripening aroma bouquet
Monograph →
★ Homofermentative mesophilic co-starter guaranteeing clean proteolysis free of bitter peptides during ripening
Monograph →
★ Mesophilic starter acidifying hot-water-washed curd colored with natural annatto (Bixa orellana)
Monograph →
🍄
Yeasts, molds & fungi
(1 associated with this matrix)
Bloom rinds, blue veins, deacidifying yeasts, mucorales and fungal coagulants
★ Halotolerant yeast initiating rind maturation (washed, brushed or natural bloomy) immediately upon leaving the brine
Monograph →
🧬
Bacteriophages & dairy virome
(16 associated with this matrix)
Host-verified lactic and ripening phages (Skunavirus, Ceduovirus, Moineauvirus, Brussowvirus...)
★ Virus-Host DB (Lactococcus cremoris)
Monograph →
★ Virus-Host DB (Lactococcus lactis)
Monograph →
★ Virus-Host DB (Lacticaseibacillus paracasei)
Monograph →
★ Virus-Host DB (Lacticaseibacillus paracasei)
Monograph →
★ Virus-Host DB (Lacticaseibacillus paracasei)
Monograph →
★ Virus-Host DB (Lacticaseibacillus paracasei)
Monograph →
★ Virus-Host DB (Lacticaseibacillus paracasei)
Monograph →
★ Virus-Host DB (Lacticaseibacillus paracasei)
Monograph →
★ Virus-Host DB (Lacticaseibacillus paracasei)
Monograph →
★ Virus-Host DB (Lacticaseibacillus paracasei)
Monograph →
★ Virus-Host DB (Lacticaseibacillus paracasei)
Monograph →
★ Virus-Host DB (Lacticaseibacillus paracasei)
Monograph →
🔬
Cheese mites, cellar fauna & biocontrol
(3 associated with this matrix)
38 certified cellar arthropods: ripening cheese mites (Tyrolichus, Acarus), predatory biocontrol and hygiene
★ Central biological agent of Mimolette: cheese mites bore thousands of microscopic galleries into the spherical rind allowing the cheese to breathe and concentrating its hazelnut and caramel aromas
Monograph →
★ Natural predatory mite maintaining demographic balance of Acarus siro colonies on Mimolette spheres
Monograph →
★ Co-population of cheese mites maintaining the lunar grey powdery rind ('mite dust') brushed at regular intervals
Monograph →
⚡ Index-Experts™ mobilized in this matrix ecosystem (14)
01
Synonyms and historical names (NCBI)
Book ↗
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]
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
02
Ecological origins and habitats
Book ↗
Acarus siro (#66546)
NCBI ↗ :
Comté [en:comte], Cantal [en:cantal], Salers / Salers cheese [en:salers-cheese], Tomme de Savoie / Tomme cheese from Savoy [en:tomme-cheese-from-savoy], Gruyère [fr:gruyere], Mimolette cheese / Mimolette cheese [en:mimolette-cheese], Tomme des Demoiselles [qc:tomme-des-demoiselles] • France — Franche-Comté ; France — Auvergne — Cantal ; France — Cantal — Puy-de-Dôme ; France — Savoie — Haute-Savoie ; France — Nord — Loire-Atlantique
Tyrolichus casei (#2922345)
NCBI ↗ :
Cantal [en:cantal], Salers / Salers cheese [en:salers-cheese], Laguiole [en:laguiole], Saint-nectaire [en:saint-nectaire], Mimolette cheese / Mimolette cheese [en:mimolette-cheese] • France — Auvergne — Cantal ; France — Cantal — Puy-de-Dôme ; France — Aubrac ; France — Nord — Loire-Atlantique
Lacticaseibacillus paracasei (#1597)
NCBI ↗ :
Taliah [qc:taliah], Louis Cyr [qc:louis-cyr], Zacharie Cloutier / Zacharie Cloutier (fromage) [qc:zacharie-cloutier], Salers / Salers cheese [en:salers-cheese], Asiago [en:asiago], Manchego [en:manchego], Parmigiano Reggiano / Parmigiano-Reggiano [en:parmigiano-reggiano], Gouda / Gouda [en:gouda] • Canada — Centre-du-Quebec ; Canada — Chaudière-Appalaches ; Canada — Quebec ; France — Cantal — Puy-de-Dôme ; Italy
06
Symptoms and manufacturing defects
Book ↗
Cheyletus eruditus (#1348909)
NCBI ↗ :
Acarien prédateur érudit • Chasseur de cirons • Inoffensif pour la pâte fromagère, mais ses déjections et exuvies sont des allergènes respiratoires professionnels (sensibilisation IgE documentée chez les cavistes).
🧀
Master index of cheese starters and ripening cultures
Book ↗
Lacticaseibacillus paracasei (#1597)
NCBI ↗ :
Taliah [qc:taliah], Louis Cyr [qc:louis-cyr], Zacharie Cloutier / Zacharie Cloutier (fromage) [qc:zacharie-cloutier], Salers / Salers cheese [en:salers-cheese], Asiago [en:asiago], Manchego [en:manchego], Parmigiano Reggiano / Parmigiano-Reggiano [en:parmigiano-reggiano], Gouda / Gouda [en:gouda], Uncooked pressed cheeses / Uncooked pressed cheeses [en:uncooked-pressed-cheeses]
Lactococcus cremoris (#1359)
NCBI ↗ :
Fourme d'Ambert / Fourme d'Ambert cheese from cow's milk [en:fourme-d-ambert-cheese-from-cow-s-milk], Gouda / Gouda [en:gouda], Cheddar cheese / Cheddar cheese [en:cheddar-cheese], Brie de Meaux / Brie de Meaux cheeses [en:brie-de-meaux-cheeses], Bleu bénédictin [qc:bleu-benedictin], Fromage en grains [qc:fromage-en-grains], Le Riopelle de l'Isle [qc:le-riopelle-de-l-isle], Paillasson de l'Isle d'Orléans [qc:paillasson-de-l-isle-d-orleans], Uncooked pressed cheeses / Uncooked pressed cheeses [en:uncooked-pressed-cheeses]
Lactococcus lactis (#1358)
NCBI ↗ :
Taliah [qc:taliah], Louis Cyr [qc:louis-cyr], La Madelaine [qc:la-madelaine], Le Ménestrel [qc:le-menestrel], Chemin Hatley [qc:chemin-hatley], Bleu d'Élizabeth [qc:bleu-d-elizabeth], Zacharie Cloutier / Zacharie Cloutier (fromage) [qc:zacharie-cloutier], Goat à ma manière [qc:chevre-a-ma-maniere], Cantal [en:cantal], Salers / Salers cheese [en:salers-cheese]
04
Cheese families and technologies
Book ↗
Lacticaseibacillus paracasei (#1597)
NCBI ↗ :
Cheeses of Quebec and Canada ; Cow cheeses ; French cheeses ; Uncooked pressed cheeses ; Italian cheeses • Taliah [qc:taliah], Louis Cyr [qc:louis-cyr], Zacharie Cloutier / Zacharie Cloutier (fromage) [qc:zacharie-cloutier], Salers / Salers cheese [en:salers-cheese], Asiago [en:asiago], Manchego [en:manchego]
Lactococcus cremoris (#1359)
NCBI ↗ :
French blue-veined cheeses ; French cheeses ; Cow cheeses ; Uncooked pressed cheeses ; Cheeses from England • Fourme d'Ambert / Fourme d'Ambert cheese from cow's milk [en:fourme-d-ambert-cheese-from-cow-s-milk], Gouda / Gouda [en:gouda], Cheddar cheese / Cheddar cheese [en:cheddar-cheese], Brie de Meaux / Brie de Meaux cheeses [en:brie-de-meaux-cheeses], Bleu bénédictin [qc:bleu-benedictin], Fromage en grains [qc:fromage-en-grains]
Lactococcus lactis (#1358)
NCBI ↗ :
Cheeses of Quebec and Canada ; Cow cheeses ; French cheeses ; Uncooked pressed cheeses ; Goat cheeses • Taliah [qc:taliah], Louis Cyr [qc:louis-cyr], La Madelaine [qc:la-madelaine], Le Ménestrel [qc:le-menestrel], Chemin Hatley [qc:chemin-hatley], Bleu d'Élizabeth [qc:bleu-d-elizabeth]
05
Technological markers (pH and gas)
Book ↗
Lacticaseibacillus paracasei (#1597)
NCBI ↗ :
Lactose : 0.85 g ; Carbohydrate, by difference : 3.70 g ; Sucres : 0.85 g
Lactococcus cremoris (#1359)
NCBI ↗ :
Eau : 50.01 g ; Carbohydrate, by difference : 2.40 g ; Sucres : 0.00 g ; Lactose : 0.00 g
Lactococcus lactis (#1358)
NCBI ↗ :
Lactose : 0.00 g ; Carbohydrate, by difference : 0.00 g ; Sucres : 0.00 g
10
Terroirs and protected designations (PDO/PGI)
Book ↗
11
Volatilome and aromatic profiles
Book ↗
Lacticaseibacillus paracasei (#1597)
NCBI ↗ :
Fatty acids, total saturated : 19.051 g ; SFA 4:0 : 1.509 g ; SFA 6:0 : 0.559 g ; SFA 8:0 : 0.300 g
14
Bioactive peptidome, functional health and clinical vigilance
Book ↗
Lacticaseibacillus paracasei (#1597)
NCBI ↗ :
Thiamin : 0.04 mg ; Riboflavin : 0.39 mg ; Niacin : 0.32 mg ; Vitamin B-6 : 0.10 mg ; Folate, total : 10.00 µg ; Folate, food : 10.00 µg
Lactococcus cremoris (#1359)
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
Lactococcus lactis (#1358)
NCBI ↗ :
Thiamin : 0.07 mg ; Riboflavin : 0.38 mg ; Niacin : 0.43 mg ; Vitamine B5 (Acide pantothénique) : 0.68 mg ; Vitamin B-6 : 0.25 mg ; Folate, total : 12.00 µg
03
Paste textures and rheology
Book ↗
Lactococcus cremoris (#1359)
NCBI ↗ :
Bleu bénédictin (fromage) ; Fromage en grains (type de fromage originaire du Quebec, au Canada) ; Le Riopelle de l'Isle (fromage du Quebec)
Lactococcus lactis (#1358)
NCBI ↗ :
Bleu d'Élizabeth (fromage bleu du Quebec) ; Zacharie Cloutier (fromage de la fromagerie de la Nouvelle-France) ; Goat à ma manière (fromage de chèvre canadien à pâte molle et à croûte fleurie)
09
Surface interactomes and syntrophy
Book ↗
Debaryomyces hansenii (#4959)
NCBI ↗ :
Brevibacterium aurantiacum (TaxID:273384), Brevibacterium linens (TaxID:1703), Corynebacterium casei (TaxID:160386), Corynebacterium variabile (TaxID:1727), Geotrichum candidum (TaxID:1173061), Glutamicibacter arilaitensis (TaxID:256701), Glutamicibacter bergerei (TaxID:256702), Lacticaseibacillus paracasei (TaxID:1597)
07
Bacteriophages and dairy virome
Book ↗
Lacticaseibacillus phage P2.4 (#3016939)
NCBI ↗ :
Lacticaseibacillus paracasei (TaxID:1597) • Phages
Visual observation of the wheel, rind and paste (Wikimedia Commons)
Google Images ↗
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
[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 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
[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
[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
[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 ↗