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 #600
🧀

Mild cheddar

en:mild-cheddar ↗
International denominations: Blagi cheddar | Cheddar doux | mieto cheddar | Milde cheddar | Mild cheddar | Milder Cheddar
Europe PMC ↗
Tyrodexia™ technical & terroir synthesis (autonomous SQLite): Cow (Bos taurus, TaxID:9913)
Parent cheese hierarchy and families (click to browse):
🧀 Cheddar cheese
Laboratory analysis • Reference average values per 100 g (100% offline)

🔬 Reference average biochemical profile (Mild cheddar — USDA SR Legacy #171292)

USDA FoodData Central #171292 ↗
TDM (100% − Water)
55.7 %
FDM (Fat / TDM)
36.6 %
Salt (NaCl)
1.57 g
Water
44.29 g
Energy
316 kcal
Protein
27.35 g
Total lipid (fat)
20.41 g
Ash
3.89 g
Carbohydrate, by difference
2.67 g
Sugars, Total
0.26 g
Lactose
0.18 g
Galactose
0.07 g
Cholesterol
76 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:
✨ Corn chip ✨ Tortilla chip ✨ Macaroni ✨ Tortilla ✨ Sweetcorn ✨ Soup ✨ Buffalo ✨ Tamale ✨ Haddock ✨ Albacore tuna ✨ Multigrain bread
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 →
★ Major NSLAB flora of aged Cheddar (Mature, Vintage) releasing savory peptides, methanethiol and calcium lactate crystals Monograph →
★ Benchmark homofermentative mesophilic starter (O-type) driving rapid acidification during block turning and stacking (cheddaring) up to 0.65% titratable acidity Monograph →
★ Mesophilic co-starter ensuring lactose depletion following dry salting of milled curd chips 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 →
★ Yellow bedstraw (Lady's bedstraw / Cheese rennet) historically used in Somerset and Cheshire to coagulate and naturally color Cheddar golden yellow 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 (Lacticaseibacillus rhamnosus) Monograph →
★ Virus-Host DB (Lacticaseibacillus rhamnosus) Monograph →
★ Virus-Host DB (Lacticaseibacillus rhamnosus) Monograph →
★ Virus-Host DB (Lacticaseibacillus rhamnosus) Monograph →
★ Virus-Host DB (Lacticaseibacillus rhamnosus) Monograph →
★ Virus-Host DB (Lacticaseibacillus rhamnosus) Monograph →
★ Virus-Host DB (Lacticaseibacillus rhamnosus) Monograph →
★ Virus-Host DB (Lacticaseibacillus rhamnosus) Monograph →
★ Virus-Host DB (Lacticaseibacillus rhamnosus) Monograph →
★ Virus-Host DB (Lacticaseibacillus rhamnosus) 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
Lacticaseibacillus rhamnosus (#47715) NCBI ↗ : Lacticaseibacillus rhamnosus ≡ Lactobacillus casei rhamnosus • Lactobacillus casei subsp. rhamnosus • Lactobacillus rhamnosus
Lactococcus cremoris (#1359) NCBI ↗ : Lactococcus cremoris ≡ Lactococcus lactis subsp. cremoris • Streptococcus cremoris • Streptococcus hollandicus • Streptococcus lactis B • Streptococcus lactis subsp. cremoris
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]
Galium verum (#462873) NCBI ↗ : Cheddar cheese / Cheddar cheese [en:cheddar-cheese]
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 ↗
Lacticaseibacillus rhamnosus (#47715) NCBI ↗ : Grana Padano [en:grana-padano], Parmigiano Reggiano / Parmigiano-Reggiano [en:parmigiano-reggiano], Cheddar cheese / Cheddar cheese [en:cheddar-cheese]
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]
02 Ecological origins and habitats
Book ↗
Lacticaseibacillus rhamnosus (#47715) NCBI ↗ : Italy — Émilie-Romagne — Lombardie ; Italy — Province de Parme — Émilie-Romagne ; United Kingdom — Somerset
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
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 ↗
Lacticaseibacillus rhamnosus (#47715) NCBI ↗ : Italian cheeses ; Cheeses from England ; Cow cheeses
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 rhamnosus (#47715) 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 ↗
Lacticaseibacillus rhamnosus (#47715) NCBI ↗ : Mild cheddar [en:mild-cheddar]
Lactococcus cremoris (#1359) NCBI ↗ : Mild cheddar [en:mild-cheddar]
Lactococcus lactis (#1358) NCBI ↗ : Mild cheddar [en:mild-cheddar]
11 Volatilome and aromatic profiles
Book ↗
Lacticaseibacillus rhamnosus (#47715) 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 rhamnosus (#47715) 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)
16 Plant coagulants, clotting enzymes and cellar wood species
Book ↗
Galium verum (#462873) NCBI ↗ : Yellow bedstraw (Lady's bedstraw / Cheese rennet) historically used in Somerset and Cheshire to coagulate and naturally color Cheddar golden yellow
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
Lacticaseibacillus phage JB1P3 (#3425696) NCBI ↗ : Lacticaseibacillus rhamnosus (TaxID:47715) • 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 ↗