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 #578
🧀

Livarot

en:livarot ↗
International denominations: Livarot
🌍 France — Calvados — Eure 🏛️ appellation d'origine contrôlée • Appellation d'origine protégée
Wikidata Q1144668 ↗ Europe PMC ↗
Tyrodexia™ technical & terroir synthesis (autonomous SQLite): Cow (Bos taurus, TaxID:9913) • France — Calvados — Eure • appellation d'origine contrôlée • Appellation d'origine protégée
Parent cheese hierarchy and families (click to browse):
🧀 Cow cheeses 🧀 French cheeses 🧀 Soft cheeses with washed rind
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
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★ Bright orange-red pigmentation of the Norman 'Colonel' bound with five Typha latifolia sedge strips and washed in cellar Monograph →
★ Coryneform bacterium isolated and characterized in Norman washed rinds synthesizing C50 carotenoids Monograph →
★ Surface coryneform co-isolated with Glutamicibacter arilaitensis on Norman washed- and bloomy-rind cheeses (Livarot, Camembert, Pont-l'Évêque) Monograph →
★ Marine and halophilic lactic acid bacterium colonizing the salted moist rind of Livarot during ripening Monograph →
🍄 Yeasts, molds & fungi (1 associated with this matrix)
Bloom rinds, blue veins, deacidifying yeasts, mucorales and fungal coagulants
Browse full directory →
★ Rapid initial deacidification of the salted surface enabling sedge strapping and smear onset 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 (Brevibacterium aurantiacum) Monograph →
★ Virus-Host DB (Brevibacterium aurantiacum) Monograph →
★ Virus-Host DB (Brevibacterium aurantiacum) Monograph →
★ Virus-Host DB (Brevibacterium aurantiacum) Monograph →
★ Virus-Host DB (Brevibacterium aurantiacum) Monograph →
★ Virus-Host DB (Brevibacterium aurantiacum) Monograph →
★ Virus-Host DB (Brevibacterium aurantiacum) Monograph →
★ Virus-Host DB (Brevibacterium aurantiacum) Monograph →
★ Virus-Host DB (Brevibacterium aurantiacum) Monograph →
★ Virus-Host DB (Brevibacterium aurantiacum) Monograph →
★ Virus-Host DB (Brevibacterium aurantiacum) Monograph →
★ Virus-Host DB (Brevibacterium aurantiacum) Monograph →
⚡ Index-Experts™ mobilized in this matrix ecosystem (11)
01 Synonyms and historical names (NCBI)
Book ↗
Bos taurus (#9913) NCBI ↗ : Bos taurus ≡ Bos bovis • Bos primigenius taurus
Brevibacterium aurantiacum (#273384) NCBI ↗ : Brevibacterium aurantiacum Gavrish et al. 2005
Glutamicibacter arilaitensis (#256701) NCBI ↗ : Glutamicibacter arilaitensis ≡ Arthrobacter arilaitensis
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]
Brevibacterium aurantiacum (#273384) NCBI ↗ : Livarot [en:livarot], Époisses / Époisses de Bourgogne [en:epoisses-de-bourgogne], Reblochons / Reblochon [en:reblochon], La Madelaine [qc:la-madelaine], Le Ménestrel [qc:le-menestrel], Pont-l'évêque [en:pont-l-eveque]
Glutamicibacter arilaitensis (#256701) NCBI ↗ : Livarot [en:livarot], Munsters / Munster [en:munster], Le Ménestrel [qc:le-menestrel], Migneron de Charlevoix [qc:migneron-de-charlevoix]
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 ↗
Brevibacterium aurantiacum (#273384) NCBI ↗ : La Madelaine [qc:la-madelaine], Le Ménestrel [qc:le-menestrel], Chemin Hatley [qc:chemin-hatley], Goat à ma manière [qc:chevre-a-ma-maniere], Livarot [en:livarot], Époisses / Époisses de Bourgogne [en:epoisses-de-bourgogne], Reblochons / Reblochon [en:reblochon], Pont-l'évêque [en:pont-l-eveque], 1608 / 1608 (marque fromagère) [qc:1608], Kénogami / Kénogami (fromage) [qc:kenogami]
Glutamicibacter arilaitensis (#256701) NCBI ↗ : Le Ménestrel [qc:le-menestrel], Livarot [en:livarot], Munsters / Munster [en:munster], Migneron de Charlevoix [qc:migneron-de-charlevoix]
02 Ecological origins and habitats
Book ↗
Brevibacterium aurantiacum (#273384) NCBI ↗ : La Madelaine [qc:la-madelaine], Le Ménestrel [qc:le-menestrel], Chemin Hatley [qc:chemin-hatley], Goat à ma manière [qc:chevre-a-ma-maniere], Livarot [en:livarot], Époisses / Époisses de Bourgogne [en:epoisses-de-bourgogne], Reblochons / Reblochon [en:reblochon], Pont-l'évêque [en:pont-l-eveque] • Canada — Estrie ; Canada — Laurentides ; Canada — Quebec ; France — Calvados — Eure ; France — Côte-d'Or — Yonne
Glutamicibacter arilaitensis (#256701) NCBI ↗ : Canada — Laurentides ; France — Calvados — Eure ; France — Bas-Rhin — Haut-Rhin ; Canada — Quebec
Glutamicibacter bergerei (#256702) NCBI ↗ : France — Calvados — Eure
04 Cheese families and technologies
Book ↗
Brevibacterium aurantiacum (#273384) NCBI ↗ : Cheeses of Quebec and Canada ; Cow cheeses ; French cheeses ; Soft cheeses with washed rind ; Uncooked pressed cheeses • La Madelaine [qc:la-madelaine], Le Ménestrel [qc:le-menestrel], Chemin Hatley [qc:chemin-hatley], Goat à ma manière [qc:chevre-a-ma-maniere], Livarot [en:livarot], Époisses / Époisses de Bourgogne [en:epoisses-de-bourgogne]
Glutamicibacter arilaitensis (#256701) NCBI ↗ : Cheeses of Quebec and Canada ; Cow cheeses ; French cheeses ; Soft cheeses with washed rind ; Cheeses à croûte rouge
Glutamicibacter bergerei (#256702) NCBI ↗ : Cow cheeses ; French cheeses ; Soft cheeses with washed rind
05 Technological markers (pH and gas)
Book ↗
Brevibacterium aurantiacum (#273384) NCBI ↗ : Lactose : 0.45 g ; Carbohydrate, by difference : 0.45 g ; Sucres : 0.45 g
Debaryomyces hansenii (#4959) NCBI ↗ : Lactose : 0.00 g ; Carbohydrate, by difference : 3.88 g ; Sucres : 0.00 g
09 Surface interactomes and syntrophy
Book ↗
Brevibacterium aurantiacum (#273384) NCBI ↗ : Carnobacterium divergens (TaxID:2748), Carnobacterium maltaromaticum (TaxID:2751), Debaryomyces hansenii (TaxID:4959), Geotrichum candidum (TaxID:1173061), Glutamicibacter arilaitensis (TaxID:256701), Glutamicibacter bergerei (TaxID:256702), Lactobacillus delbrueckii (TaxID:1584), Lactobacillus delbrueckii subsp. lactis (TaxID:29397)
Glutamicibacter arilaitensis (#256701) NCBI ↗ : Brevibacterium aurantiacum (TaxID:273384), Brevibacterium linens (TaxID:1703), Debaryomyces hansenii (TaxID:4959), Glutamicibacter bergerei (TaxID:256702), Lactococcus lactis (TaxID:1358), Lactococcus lactis subsp. lactis (TaxID:1360), Marinilactibacillus psychrotolerans (TaxID:191770), Microbacterium gubbeenense (TaxID:159896)
Glutamicibacter bergerei (#256702) NCBI ↗ : Brevibacterium aurantiacum (TaxID:273384), Debaryomyces hansenii (TaxID:4959), Glutamicibacter arilaitensis (TaxID:256701), Marinilactibacillus psychrotolerans (TaxID:191770)
10 Terroirs and protected designations (PDO/PGI)
Book ↗
11 Volatilome and aromatic profiles
Book ↗
Brevibacterium aurantiacum (#273384) NCBI ↗ : Fatty acids, total saturated : 17.410 g ; SFA 4:0 : 0.564 g ; SFA 6:0 : 0.323 g ; SFA 8:0 : 0.297 g ; Tryptophan : 0.322 g ; Threonine : 0.751 g ; Isoleucine : 1.015 g
07 Bacteriophages and dairy virome
Book ↗
Brevibacterium phage 10C (#3043566) NCBI ↗ : Brevibacterium aurantiacum (TaxID:273384) • Phages
Brevibacterium phage 1C (#3043567) NCBI ↗ : Brevibacterium aurantiacum (TaxID:273384, PMID:37263174) • Phages
Brevibacterium phage 1T (#3043568) NCBI ↗ : Brevibacterium aurantiacum (TaxID:273384, PMID:37263174) • 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 ↗