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 #471
🧀

Goat raclette

en:goat-raclette ↗
International denominations: Goat raclette | Raclettes au lait de chèvre
Europe PMC ↗
Tyrodexia™ technical & terroir synthesis (autonomous SQLite): Goat (Capra hircus, TaxID:9925)
Parent cheese hierarchy and families (click to browse):
🧀 Goat cheeses 🧀 Raclette
Laboratory analysis • Reference average values per 100 g (100% offline)

🔬 Reference average biochemical profile (Goat raclette — USDA SR Legacy #172197)

USDA FoodData Central #172197 ↗
TDM (100% − Water)
71.0 %
FDM (Fat / TDM)
50.1 %
Salt (NaCl)
1.06 g
Lactose
2.17 g
Water
29.01 g
Energy
452 kcal
Protein
30.52 g
Total lipid (fat)
35.59 g
Ash
3.72 g
Carbohydrate, by difference
2.17 g
Sugars, Total
2.17 g
Cholesterol
105 mg
Chemosensory science & gastronomy • FlavorGraph / FooDB molecular network

🍷🍯 Gastronomic pairings & shared aroma compounds

Tyrodexia™ Volatilome Reference ↗
Ingredients, beverages, fruits, breads and accompaniments with high aromatic affinity:
✨ Fig ✨ Phyllo dough
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 →
★ Formation of the orange-brown smear rind releasing typical roasted and sulfur raclette aromas upon hot scraping Monograph →
★ Slow 18- to 24-hour lactic acidification of alpha-s1-casein-poor caprine milk, forming a fine lactic gel Monograph →
★ Dominant coagulase-negative staphylococcus isolated from smear rinds of Swiss surface-ripened cheeses Monograph →
★ Thermophilic starter ensuring an optimal final pH (5.30–5.50) and calcium/casein ratio for homogeneous melting without oil separation Monograph →
🍄 Yeasts, molds & fungi (3 associated with this matrix)
Bloom rinds, blue veins, deacidifying yeasts, mucorales and fungal coagulants
Browse full directory →
★ King microorganism of goat cheesemaking: forms the ivory or bluish wrinkled rind, deacidifies lactic curd (pH 4.3) and ripens the paste without excessive capric rancidity Monograph →
★ Low-pH lactose-fermenting yeast generating fruity and floral aromas that balance capric, caprylic and caproic fatty acids Monograph →
★ Formation of the white or bluish-grey bloomy coat (over vegetable ash) and creamy sub-cortical proteolysis Monograph →
🌿 Alpine plants, coagulants & cellar woods (1 associated with this matrix)
Alpine pasture flora, thistles and plant rennets, spruce boards, leaves and seaweeds
Browse full directory →
★ Solid Norway spruce boards on which Raclette du Valais wheels are ripened and turned 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 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 lactis) Monograph →
★ Virus-Host DB (Lactococcus lactis) Monograph →
★ Virus-Host DB (Lactococcus lactis) Monograph →
⚡ Index-Experts™ mobilized in this matrix ecosystem (14)
01 Synonyms and historical names (NCBI)
Book ↗
Capra hircus (#9925) NCBI ↗ : Capra hircus ≡ Capra aegagrus hircus
Brevibacterium linens (#1703) NCBI ↗ : Brevibacterium linens ≡ Bacterium linens
Lactococcus lactis (#1358) NCBI ↗ : Lactococcus lactis ≡ Lactobacillus xylosus • Streptococcus lactis (Lister 1873) Lohnis 1909 (Approved Lists 1980)
08 Pathogens and bioprotection
Book ↗
Capra hircus (#9925) NCBI ↗ : Feta [en:feta], Banon [fr:banon], Brocciu [en:brocciu], Picodon [en:picodon], Valençay / Valençay cheese [en:valencay-cheese], Pélardon [fr:pelardon]
Brevibacterium linens (#1703) NCBI ↗ : Comté [en:comte], Taliah [qc:taliah], Munsters / Munster [en:munster], Morbiers / Morbier [en:morbier], Taleggio [en:taleggio], Pionnier [qc:pionnier]
Lactococcus lactis (#1358) NCBI ↗ : Cantal [en:cantal], Salers / Salers cheese [en:salers-cheese], Taliah [qc:taliah], Picodon [en:picodon], Munsters / Munster [en:munster], Époisses / Époisses de Bourgogne [en:epoisses-de-bourgogne]
13 Dairy mammals, breeds and casein polymorphism (A1/A2)
Book ↗
Capra hircus (#9925) NCBI ↗ : Feta [en:feta], Banon [fr:banon], Brocciu [en:brocciu], Picodon [en:picodon], Valençay / Valençay cheese [en:valencay-cheese], Pélardon [fr:pelardon], Mâconnais [fr:maconnais], Rocamadour [en:rocamadour] • Mammals
🧀 Master index of cheese starters and ripening cultures
Book ↗
Brevibacterium linens (#1703) NCBI ↗ : Taliah [qc:taliah], Pionnier [qc:pionnier], Louis d'Or [qc:louis-d-or], Bleu d'Élizabeth [qc:bleu-d-elizabeth], Alfred le fermier [qc:alfred-le-fermier], Hercule de Charlevoix [qc:hercule-de-charlevoix], Comté [en:comte], Munsters / Munster [en:munster], Morbiers / Morbier [en:morbier], Taleggio [en:taleggio]
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]
Staphylococcus casei (#201828) NCBI ↗ : Raclettes / Raclette [en:raclette], Raclette du Valais [en:raclette-du-valais]
02 Ecological origins and habitats
Book ↗
Brevibacterium linens (#1703) NCBI ↗ : Taliah [qc:taliah], Pionnier [qc:pionnier], Louis d'Or [qc:louis-d-or], Bleu d'Élizabeth [qc:bleu-d-elizabeth], Alfred le fermier [qc:alfred-le-fermier], Hercule de Charlevoix [qc:hercule-de-charlevoix], Comté [en:comte], Munsters / Munster [en:munster] • Canada — Centre-du-Quebec ; Canada — Estrie et Centre-du-Quebec ; Canada — Centre-du-Quebec, Sainte-Élizabeth-de-Warwick ; Canada — Sainte-Élizabeth-de-Warwick, Quebec ; Canada — Quebec
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] • Canada — Centre-du-Quebec ; Canada — Chaudière-Appalaches ; Canada — Estrie ; Canada — Laurentides ; Canada — Sainte-Élizabeth-de-Warwick, Quebec
04 Cheese families and technologies
Book ↗
Brevibacterium linens (#1703) NCBI ↗ : Cheeses of Quebec and Canada ; Cow cheeses ; French cheeses ; Hard cheeses ; Cheeses à croûte rouge • Taliah [qc:taliah], Pionnier [qc:pionnier], Louis d'Or [qc:louis-d-or], Bleu d'Élizabeth [qc:bleu-d-elizabeth], Alfred le fermier [qc:alfred-le-fermier], Hercule de Charlevoix [qc:hercule-de-charlevoix]
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]
Staphylococcus casei (#201828) NCBI ↗ : Raclettes (Designated Origin Denomination protégée • Label Rouge) ; Raclette du Valais (Designated Origin Denomination protégée • Label Rouge)
09 Surface interactomes and syntrophy
Book ↗
Brevibacterium linens (#1703) NCBI ↗ : Agrococcus casei (TaxID:343512), Bavariicoccus seileri (TaxID:549685), Corynebacterium casei (TaxID:160386), Corynebacterium variabile (TaxID:1727), Cryphonectria parasitica (TaxID:5116), Debaryomyces hansenii (TaxID:4959), Geotrichum candidum (TaxID:1173061), Glutamicibacter arilaitensis (TaxID:256701)
Staphylococcus casei (#201828) NCBI ↗ : Brevibacterium linens (TaxID:1703), Lactococcus lactis (TaxID:1358), Lactococcus lactis subsp. lactis (TaxID:1360), Streptococcus thermophilus (TaxID:1308)
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)
10 Terroirs and protected designations (PDO/PGI)
Book ↗
Brevibacterium linens (#1703) NCBI ↗ : Goat raclette [en:goat-raclette]
Lactococcus lactis (#1358) NCBI ↗ : Goat raclette [en:goat-raclette]
Staphylococcus casei (#201828) NCBI ↗ : Goat raclette [en:goat-raclette]
11 Volatilome and aromatic profiles
Book ↗
Brevibacterium linens (#1703) NCBI ↗ : Fatty acids, total saturated : 18.913 g ; SFA 4:0 : 1.049 g ; SFA 6:0 : 0.621 g ; SFA 8:0 : 0.355 g ; Tryptophan : 0.421 g ; Threonine : 1.089 g ; Isoleucine : 1.612 g
03 Paste textures and rheology
Book ↗
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)
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)
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)
05 Technological markers (pH and gas)
Book ↗
Lactococcus lactis (#1358) NCBI ↗ : Lactose : 0.00 g ; Carbohydrate, by difference : 0.00 g ; Sucres : 0.00 g
Streptococcus thermophilus (#1308) NCBI ↗ : Lactose : 0.00 g ; Carbohydrate, by difference : 3.88 g ; Sucres : 0.00 g
Geotrichum candidum (#1173061) NCBI ↗ : Lactose : 0.00 g ; Carbohydrate, by difference : 0.00 g ; Sucres : 0.00 g
14 Bioactive peptidome, functional health and clinical vigilance
Book ↗
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
Streptococcus thermophilus (#1308) NCBI ↗ : Thiamin : 0.15 mg ; Riboflavin : 0.84 mg ; Niacin : 0.99 mg ; Vitamine B5 (Acide pantothénique) : 0.97 mg ; Vitamin B-6 : 0.42 mg ; Folate, total : 32.00 µg
16 Plant coagulants, clotting enzymes and cellar wood species
Book ↗
Picea abies (#3329) NCBI ↗ : Raw Jura spruce boards hosting the cave microbial biofilm and regulating rind hygrometry ; Alpine conifer wooden shelves (spruce/larch) in curing caves at 90% relative humidity ; Savoy spruce boards supporting concave-heeled wheels throughout cool cellar aging
07 Bacteriophages and dairy virome
Book ↗
Ceduovirus sp. '56006' (#3403660) NCBI ↗ : Lactococcus lactis (TaxID:1358) • Phages
Lactococcus lactis phage 645 (#270182) NCBI ↗ : Lactococcus lactis (TaxID:1358) • Phages
Lactococcus lactis phage P113G (#213773) 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 ↗