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 #526
🧀

Jura blue

en:jura-blue-cheese ↗
International denominations: Bleu du Haut Jura | Jura blue cheese | Bleu du Haut-Jura | Jura plavi sir
🌍 France — Ain — Jura 🏛️ appellation d'origine contrôlée • Appellation d'origine protégée
Wikidata Q1231078 ↗ Europe PMC ↗
Tyrodexia™ technical & terroir synthesis (autonomous SQLite): Cow (Bos taurus, TaxID:9913) • France — Ain — Jura • appellation d'origine contrôlée • Appellation d'origine protégée
Parent cheese hierarchy and families (click to browse):
🧀 French blue-veined cheeses
Laboratory analysis • Reference average values per 100 g (100% offline)

🔬 Reference average biochemical profile (Jura blue — USDA SR Legacy #172175)

USDA FoodData Central #172175 ↗
TDM (100% − Water)
57.6 %
FDM (Fat / TDM)
49.9 %
Salt (NaCl)
2.87 g
Lactose
0.50 g
Water
42.41 g
Energy
353 kcal
Protein
21.40 g
Total lipid (fat)
28.74 g
Ash
5.11 g
Carbohydrate, by difference
2.34 g
Sugars, Total
0.50 g
Cholesterol
75 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:
✨ Buffalo ✨ Pear ✨ Endive ✨ Bartlett pear ✨ Vermouth
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 (2 associated with this matrix)
Lactic starters, propionics, smear coryneforms, brine archaea and bioprotection
Browse full directory →
★ Lactic acidification and syneresis of capped curd grains preventing complete fusion during molding Monograph →
★ Heterofermentative starter producing the CO2 essential for internal mechanical opening of unpressed curd Monograph →
🍄 Yeasts, molds & fungi (2 associated with this matrix)
Bloom rinds, blue veins, deacidifying yeasts, mucorales and fungal coagulants
Browse full directory →
★ Mandatory noble mold of all blue-veined cheeses: sporulates inside air cavities following piercing and hydrolyzes lipids into free fatty acids and methylketones (2-heptanone, 2-nonanone) 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 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 (13)
01 Synonyms and historical names (NCBI)
Book ↗
Bos taurus (#9913) NCBI ↗ : Bos taurus ≡ Bos bovis • Bos primigenius taurus
Lactococcus lactis (#1358) NCBI ↗ : Lactococcus lactis ≡ Lactobacillus xylosus • Streptococcus lactis (Lister 1873) Lohnis 1909 (Approved Lists 1980)
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]
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]
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]
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 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]
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]
Penicillium roqueforti (#5082) NCBI ↗ : Bleu d'Élizabeth [qc:bleu-d-elizabeth], Roqueforts / Roquefort cheeses [en:roquefort-cheeses], Gorgonzolas [en:gorgonzolas], Stilton cheese [en:stilton-cheese], Fourme d'Ambert / Fourme d'Ambert cheese from cow's milk [en:fourme-d-ambert-cheese-from-cow-s-milk], Bleu bénédictin [qc:bleu-benedictin], Blue-veined cheeses / Blue-veined cheeses [en:blue-veined-cheeses]
02 Ecological origins and habitats
Book ↗
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
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
Penicillium roqueforti (#5082) NCBI ↗ : Canada — Sainte-Élizabeth-de-Warwick, Quebec ; France — Roquefort-sur-Soulzon ; Italy — Lombardie ; United Kingdom — Derbyshire — Leicestershire ; France — Puy-de-Dôme
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)
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
Penicillium roqueforti (#5082) 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
04 Cheese families and technologies
Book ↗
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]
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]
Penicillium roqueforti (#5082) NCBI ↗ : Cheeses of Quebec and Canada ; French blue-veined cheeses ; Sheep's-milk cheeses ; Blue-veined cheeses ; Italian cheeses • Bleu d'Élizabeth [qc:bleu-d-elizabeth], Roqueforts / Roquefort cheeses [en:roquefort-cheeses], Gorgonzolas [en:gorgonzolas], Stilton cheese [en:stilton-cheese], Fourme d'Ambert / Fourme d'Ambert cheese from cow's milk [en:fourme-d-ambert-cheese-from-cow-s-milk], Bleu bénédictin [qc:bleu-benedictin]
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
Leuconostoc mesenteroides (#1245) NCBI ↗ : Lactose : 2.00 g ; Carbohydrate, by difference : 2.00 g
Penicillium roqueforti (#5082) NCBI ↗ : Lactose : 2.00 g ; Carbohydrate, by difference : 2.00 g
10 Terroirs and protected designations (PDO/PGI)
Book ↗
Lactococcus lactis (#1358) NCBI ↗ : Jura blue cheese [en:jura-blue-cheese]
Leuconostoc mesenteroides (#1245) NCBI ↗ : Jura blue cheese [en:jura-blue-cheese]
Penicillium roqueforti (#5082) NCBI ↗ : Jura blue cheese [en:jura-blue-cheese]
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
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
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
09 Surface interactomes and syntrophy
Book ↗
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)
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 ↗