Forthcoming Inaugural edition: Upcoming release of Le grand dictionnaire du microbiome des fromages — Imminent campaign for our 5 tutelary master cheesemakers (priority in Québec).
TYRODEXIA™
CHEESE SCIENCE & NCBI 2026
FR EN
Reserve the book ↗
← Back to explorer
Official cheese monograph • Primary key Cheese #425
🧀

Fourme d'Ambert cheese from cow's milk

en:fourme-d-ambert-cheese-from-cow-s-milk ↗
International denominations: Fourme d'Ambert cheese from cow's milk | Fourme d'Ambert
🌍 France — Puy-de-Dôme 🏛️ appellation d'origine contrôlée • Appellation d'origine protégée
Wikidata Q1245530 ↗ Europe PMC ↗
Tyrodexia™ technical & terroir synthesis (autonomous SQLite): Cow (Bos taurus, TaxID:9913) • France — Puy-de-Dôme • appellation d'origine contrôlée • Appellation d'origine protégée
Parent cheese hierarchy and families (click to browse):
🧀 French blue-veined cheeses 🧀 French cheeses
Laboratory analysis • Reference average values per 100 g (100% offline)

🔬 Reference average biochemical profile (Fourme d'Ambert cheese from cow's milk — USDA SR Legacy #170845)

USDA FoodData Central #170845 ↗
TDM (100% − Water)
50.0 %
FDM (Fat / TDM)
44.3 %
Salt (NaCl)
1.22 g
Water
50.01 g
Energy
299 kcal
Protein
22.17 g
Total lipid (fat)
22.14 g
Ash
3.28 g
Carbohydrate, by difference
2.40 g
Sugars, Total
0.00 g
Lactose
0.00 g
Galactose
0.00 g
Cholesterol
79 mg
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 (3 associated with this matrix)
Lactic starters, propionics, smear coryneforms, brine archaea and bioprotection
Browse full directory →
★ Mild mesophilic acidification preventing post-acidification and preserving paste softness Monograph →
★ Creation of fine and regular openings inside the tall Fourme cylinder during drainage Monograph →
★ Lactic acidification and syneresis of capped curd grains preventing complete fusion during molding Monograph →
🍄 Yeasts, molds & fungi (3 associated with this matrix)
Bloom rinds, blue veins, deacidifying yeasts, mucorales and fungal coagulants
Browse full directory →
★ Formation of the light dry greyish-white bloom covering the Fourme's suberized rind Monograph →
★ Gentle colonization of fine cylindrical openings imparting delicate veining without bitterness Monograph →
★ Highly lipolytic and deacidifying yeast working in synergy with Penicillium roqueforti in the paste and on the rind 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 (Lactococcus cremoris) Monograph →
★ Virus-Host DB (Lactococcus lactis) Monograph →
★ Virus-Host DB (Lactococcus lactis) Monograph →
★ Virus-Host DB (Lactococcus lactis) Monograph →
★ Virus-Host DB (Lactococcus lactis) Monograph →
★ Virus-Host DB (Lactococcus lactis) Monograph →
★ Virus-Host DB (Lactococcus lactis) Monograph →
★ Virus-Host DB (Lactococcus lactis) Monograph →
★ Virus-Host DB (Lactococcus lactis) Monograph →
★ Virus-Host DB (Lactococcus lactis) Monograph →
★ Virus-Host DB (Lactococcus cremoris) Monograph →
★ Virus-Host DB (Lactococcus cremoris) Monograph →
⚡ Index-Experts™ mobilized in this matrix ecosystem (13)
01 Synonyms and historical names (NCBI)
Book ↗
Bos taurus (#9913) NCBI ↗ : Bos taurus ≡ Bos bovis • Bos primigenius taurus
Lactococcus cremoris (#1359) NCBI ↗ : Lactococcus cremoris ≡ Lactococcus lactis subsp. cremoris • Streptococcus cremoris • Streptococcus hollandicus • Streptococcus lactis B • Streptococcus lactis subsp. cremoris
Leuconostoc mesenteroides (#1245) NCBI ↗ : Leuconostoc mesenteroides ≡ Ascococcus mesenteroides • Betacoccus arabinosaceus
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]
Leuconostoc mesenteroides (#1245) NCBI ↗ : Asiago [en:asiago], Louis Cyr [qc:louis-cyr], Roqueforts / Roquefort cheeses [en:roquefort-cheeses], Fourme d'Ambert / Fourme d'Ambert cheese from cow's milk [en:fourme-d-ambert-cheese-from-cow-s-milk], Bleu d'Élizabeth [qc:bleu-d-elizabeth], Gouda / Gouda [en:gouda]
Geotrichum candidum (#1173061) NCBI ↗ : Banon [fr:banon], Picodon [en:picodon], Valençay / Valençay cheese [en:valencay-cheese], Pélardon [fr:pelardon], Taleggio [en:taleggio], Maroilles [en:maroilles]
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 ↗
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]
Leuconostoc mesenteroides (#1245) NCBI ↗ : Louis Cyr [qc:louis-cyr], Bleu d'Élizabeth [qc:bleu-d-elizabeth], Asiago [en:asiago], Roqueforts / Roquefort cheeses [en:roquefort-cheeses], Fourme d'Ambert / Fourme d'Ambert cheese from cow's milk [en:fourme-d-ambert-cheese-from-cow-s-milk], Gouda / Gouda [en:gouda], Bleu bénédictin [qc:bleu-benedictin], Le Riopelle de l'Isle [qc:le-riopelle-de-l-isle], Blue-veined cheeses / Blue-veined cheeses [en:blue-veined-cheeses]
Geotrichum candidum (#1173061) NCBI ↗ : La Madelaine [qc:la-madelaine], Zacharie Cloutier / Zacharie Cloutier (fromage) [qc:zacharie-cloutier], Goat à ma manière [qc:chevre-a-ma-maniere], Banon [fr:banon], Picodon [en:picodon], Valençay / Valençay cheese [en:valencay-cheese], Pélardon [fr:pelardon], Taleggio [en:taleggio], Maroilles [en:maroilles], Reblochons / Reblochon [en:reblochon]
02 Ecological origins and habitats
Book ↗
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] • France — Puy-de-Dôme ; Netherlands — Gouda ; United Kingdom — Somerset ; Canada — Cantons de l'Est ; Canada
Leuconostoc mesenteroides (#1245) NCBI ↗ : Louis Cyr [qc:louis-cyr], Bleu d'Élizabeth [qc:bleu-d-elizabeth], Asiago [en:asiago], Roqueforts / Roquefort cheeses [en:roquefort-cheeses], Fourme d'Ambert / Fourme d'Ambert cheese from cow's milk [en:fourme-d-ambert-cheese-from-cow-s-milk], Gouda / Gouda [en:gouda], Bleu bénédictin [qc:bleu-benedictin], Le Riopelle de l'Isle [qc:le-riopelle-de-l-isle] • Canada — Chaudière-Appalaches ; Canada — Sainte-Élizabeth-de-Warwick, Quebec ; Italy ; France — Roquefort-sur-Soulzon ; France — Puy-de-Dôme
Geotrichum candidum (#1173061) NCBI ↗ : La Madelaine [qc:la-madelaine], Zacharie Cloutier / Zacharie Cloutier (fromage) [qc:zacharie-cloutier], Goat à ma manière [qc:chevre-a-ma-maniere], Banon [fr:banon], Picodon [en:picodon], Valençay / Valençay cheese [en:valencay-cheese], Pélardon [fr:pelardon], Taleggio [en:taleggio] • Canada — Estrie ; Canada — Quebec ; France — Alpes-de-Haute-Provence — Hautes-Alpes ; France — Drôme — Gard ; France — Indre
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)
Leuconostoc mesenteroides (#1245) NCBI ↗ : Tryptophan : 0.303 g ; Threonine : 0.965 g ; Isoleucine : 1.217 g ; Leucine : 2.114 g ; Lysine : 1.848 g ; Methionine : 0.558 g
Geotrichum candidum (#1173061) NCBI ↗ : 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) ; Kénogami (fromage du territoire québécois)
04 Cheese families and technologies
Book ↗
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]
Leuconostoc mesenteroides (#1245) NCBI ↗ : Cheeses of Quebec and Canada ; Italian cheeses ; French blue-veined cheeses ; Sheep's-milk cheeses ; French cheeses • Louis Cyr [qc:louis-cyr], Bleu d'Élizabeth [qc:bleu-d-elizabeth], Asiago [en:asiago], Roqueforts / Roquefort cheeses [en:roquefort-cheeses], Fourme d'Ambert / Fourme d'Ambert cheese from cow's milk [en:fourme-d-ambert-cheese-from-cow-s-milk], Gouda / Gouda [en:gouda]
Geotrichum candidum (#1173061) NCBI ↗ : Cheeses of Quebec and Canada ; French cheeses ; Goat cheeses ; Soft cheese with a natural rind ; Cow cheeses • La Madelaine [qc:la-madelaine], Zacharie Cloutier / Zacharie Cloutier (fromage) [qc:zacharie-cloutier], Goat à ma manière [qc:chevre-a-ma-maniere], Banon [fr:banon], Picodon [en:picodon], Valençay / Valençay cheese [en:valencay-cheese]
05 Technological markers (pH and gas)
Book ↗
Lactococcus cremoris (#1359) NCBI ↗ : Eau : 50.01 g ; Carbohydrate, by difference : 2.40 g ; Sucres : 0.00 g ; Lactose : 0.00 g
Leuconostoc mesenteroides (#1245) NCBI ↗ : Lactose : 2.00 g ; Carbohydrate, by difference : 2.00 g
Geotrichum candidum (#1173061) NCBI ↗ : Lactose : 0.00 g ; Carbohydrate, by difference : 0.00 g ; Sucres : 0.00 g
10 Terroirs and protected designations (PDO/PGI)
Book ↗
Lactococcus cremoris (#1359) NCBI ↗ : Fourme d'Ambert cheese from cow's milk [en:fourme-d-ambert-cheese-from-cow-s-milk]
Leuconostoc mesenteroides (#1245) NCBI ↗ : Fourme d'Ambert cheese from cow's milk [en:fourme-d-ambert-cheese-from-cow-s-milk]
Geotrichum candidum (#1173061) NCBI ↗ : Fourme d'Ambert cheese from cow's milk [en:fourme-d-ambert-cheese-from-cow-s-milk]
14 Bioactive peptidome, functional health and clinical vigilance
Book ↗
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
Leuconostoc mesenteroides (#1245) NCBI ↗ : Thiamin : 0.04 mg ; Riboflavin : 0.59 mg ; Niacin : 0.73 mg ; Vitamine B5 (Acide pantothénique) : 1.73 mg ; Vitamin B-6 : 0.12 mg ; Folate, total : 49.00 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
09 Surface interactomes and syntrophy
Book ↗
Geotrichum candidum (#1173061) NCBI ↗ : Bavariicoccus seileri (TaxID:549685), Bifidobacterium crudilactis (TaxID:327277), Brevibacterium aurantiacum (TaxID:273384), Brevibacterium linens (TaxID:1703), Carnobacterium divergens (TaxID:2748), Carnobacterium maltaromaticum (TaxID:2751), Corynebacterium casei (TaxID:160386), Corynebacterium variabile (TaxID:1727)
Yarrowia lipolytica (#4952) NCBI ↗ : Brevibacterium linens (TaxID:1703), Lactobacillus helveticus (TaxID:1587), Lactococcus cremoris (TaxID:1359), Lactococcus lactis (TaxID:1358), Lactococcus lactis subsp. lactis (TaxID:1360), Leuconostoc mesenteroides (TaxID:1245), Leuconostoc mesenteroides subsp. cremoris (TaxID:33965), Penicillium roqueforti (TaxID:5082)
11 Volatilome and aromatic profiles
Book ↗
Penicillium roqueforti (#5082) NCBI ↗ : Fatty acids, total saturated : 19.263 g ; SFA 4:0 : 0.877 g ; SFA 6:0 : 0.660 g ; SFA 8:0 : 0.674 g ; Tryptophan : 0.303 g ; Threonine : 0.965 g ; Isoleucine : 1.217 g
07 Bacteriophages and dairy virome
Book ↗
Ceduovirus sp. '50501' (#3403659) NCBI ↗ : Lactococcus cremoris (TaxID:1359) • Phages
Ceduovirus sp. '56006' (#3403660) NCBI ↗ : Lactococcus lactis (TaxID:1358) • Phages
Lactococcus lactis phage 645 (#270182) NCBI ↗ : Lactococcus lactis (TaxID:1358) • 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 ↗