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
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Official cheese monograph • Primary key cheese #784
🧀

Parmigiano-Reggiano

Open Food Facts ↗ 🔎 Proof & primary source
International denominations: パルミジャーノ・レッジャーノ | Parmigiano-Reggiano | Parmigiano Reggiano | Parmigiano-reggiano | Пармиджано-Реджано | Parmezanas | Parmesan
🌍 Italy — Province de Parme — Émilie-Romagne 🏛️ Appellation d'origine protégée
Wikidata Q155922 ↗ Europe PMC ↗
Tyrodexia™ technical & terroir synthesis (autonomous SQLite): Cow (Bos taurus, TaxID:9913) • Italy — Province de Parme — Émilie-Romagne • Appellation d'origine protégée
Parent cheese hierarchy and families (click to browse):
🧀 Italian cheeses
Chemosensory science & gastronomy • FlavorGraph molecular network

🍷🍯 Gastronomic pairings and shared aroma compounds

🔎 FlavorGraph proof
✨ Pasta Dough ✨ Low Fat Marinara Sauce ✨ Prosciutto Di Parma ✨ Carnaroli Rice ✨ Ground Veal ✨ Fresh Ricotta ✨ Arborio Rice ✨ Pancetta ✨ Bucatini Pasta ✨ Quick Cooking Polenta
Laboratory analysis • Reference average values per 100 g

🔬 Reference average biochemical profile (Cheese, parmesan, hard — USDA SR Legacy #170848)

🔎 USDA SR Legacy proof #170848
⚙️ Total dry matter (TDM)
70 %
Cheese dry matter
⚙️ Fat in dry matter (FDM)
35.71 %
Fat on dry basis
⚙️ Moisture in non-fat (MNFS)
40 %
Technological firmness index
⚙️ Calcium / phosphorus ratio
1.7
Curd mineral balance
⚙️ Estimated NaCl salt
3 g
Salt content per 100 g
Protein
35.8 g
Analytical code #203
Water
30 g
Analytical code #255
Total lipid (fat)
25 g
Analytical code #204
Ash
6.04 g
Analytical code #207
Carbohydrate, by difference
3.22 g
Analytical code #205
Total Sugars
0.11 g
Analytical code #269
Energy
392 kcal
Analytical code #208
Reference biological ecosystem • Native relational & cFMD metagenomic mapping

Living organisms associated with this matrix and its technological family

🐄 Dairy mammals & milking breeds (1)
Milking species, 12,524 global livestock breeds (FAO DAD-IS / VBO) and casein variants (A1/A2 & κ)
Bos taurus NCBI #9913 🔎
🦠 Bacteria, lactic & ripening starters (27)
Lactic starters, propionics, smear coryneforms, brine archaea and bioprotection
★ Major thermophilic starter of natural whey culture driving deep proteolysis, free amino acid release and tyrosine crystallogenesis (Cuve de cuivre & cuisson à 55 °C) Monograph →
★ Thermophilic lactic starter acidifying curd under hot whey and depleting galactose within 24 hours (Cuve & pressage sous sérum) Monograph →
★ Rapid initial vat acidification promoting syneresis of rice-sized curd grains (Emprésurage & décaillage en cuve) Monograph →
★ Intracellular peptidolysis following primary starter autolysis and synthesis of characteristic fruity esters (Affinage en cave tempérée (12–24 mois)) Monograph →
★ Dominant non-starter lactic acid bacteria (NSLAB) during extended ripening (12 to 36 months) governing secondary aroma maturation (Affinage longue garde (12–36 mois)) Monograph →
★ Ferment lactique thermophile acidifiant le caillé sous lactosérum chaud et épuisant le galactose en 24 heures Monograph →
★ Microbiote fromager caractérisé (22 éch.) Monograph →
Lactococcus lactis NCBI #1358 🔎
★ Microbiote fromager caractérisé (12 éch.) Monograph →
★ Microbiote fromager caractérisé (6 éch.) Monograph →
Lacticaseibacillus zeae NCBI #57037 🔎
★ Microbiote fromager caractérisé (12 éch.) Monograph →
★ Microbiote fromager caractérisé (6 éch.) Monograph →
★ Microbiote fromager caractérisé (6 éch.) Monograph →
🍄 Yeasts, molds & fungi (1)
Bloom rinds, blue veins, deacidifying yeasts, mucorales and fungal coagulants
Debaryomyces hansenii NCBI #4959 🔎
★ Microbiote fromager caractérisé (2 éch.) Monograph →
🧬 Bacteriophages & dairy virome (16)
Host-verified lactic and ripening phages (Virus-Host DB & RefSeq)
Brevibacterium phage 10C NCBI #3043566 🔎
★ Phage target: Brevibacterium aurantiacum Monograph →
Brevibacterium phage 1C NCBI #3043567 🔎
★ Phage target: Brevibacterium aurantiacum Monograph →
Brevibacterium phage 1T NCBI #3043568 🔎
★ Phage target: Brevibacterium aurantiacum Monograph →
Brevibacterium phage 2C NCBI #3043569 🔎
★ Phage target: Brevibacterium aurantiacum Monograph →
Brevibacterium phage 2T NCBI #3043570 🔎
★ Phage target: Brevibacterium aurantiacum Monograph →
Brevibacterium phage 3C NCBI #3043571 🔎
★ Phage target: Brevibacterium aurantiacum Monograph →
Brevibacterium phage 3T NCBI #3043572 🔎
★ Phage target: Brevibacterium aurantiacum Monograph →
Brevibacterium phage 4C NCBI #3043573 🔎
★ Phage target: Brevibacterium aurantiacum Monograph →
Brevibacterium phage 4T NCBI #3043574 🔎
★ Phage target: Brevibacterium aurantiacum Monograph →
Brevibacterium phage 5C NCBI #3043575 🔎
★ Phage target: Brevibacterium aurantiacum Monograph →
Brevibacterium phage 5T NCBI #3043576 🔎
★ Phage target: Brevibacterium aurantiacum Monograph →
Brevibacterium phage 6C NCBI #3043577 🔎
★ Phage target: Brevibacterium aurantiacum Monograph →
⚡ Index-Experts™ mobilized in this matrix ecosystem (click any pole to explore its 360° cards) (13)
Core #00 360° Catalog →
Master index of cheese starters and ripening cultures
Lactobacillus helveticus : Major thermophilic starter of natural whey culture driving deep proteolysis, free amino acid release and tyrosine crystallogenesis (Cuve de cuivre & cuisson à 55 °C)
Lactobacillus delbrueckii subsp. lactis : Thermophilic lactic starter acidifying curd under hot whey and depleting galactose within 24 hours (Cuve & pressage sous sérum)
Streptococcus thermophilus : Rapid initial vat acidification promoting syneresis of rice-sized curd grains (Emprésurage & décaillage en cuve)
Index #01 360° Catalog →
Synonyms and historical names (NCBI)
Lactobacillus helveticus : Major thermophilic starter of natural whey culture driving deep proteolysis, free amino acid release and tyrosine crystallogenesis (Cuve de cuivre & cuisson à 55 °C)
Lactobacillus delbrueckii subsp. lactis : Thermophilic lactic starter acidifying curd under hot whey and depleting galactose within 24 hours (Cuve & pressage sous sérum)
Index #02 360° Catalog →
Ecological origins and habitats
Lactobacillus helveticus : Major thermophilic starter of natural whey culture driving deep proteolysis, free amino acid release and tyrosine crystallogenesis (Cuve de cuivre & cuisson à 55 °C)
Lactobacillus delbrueckii subsp. lactis : Thermophilic lactic starter acidifying curd under hot whey and depleting galactose within 24 hours (Cuve & pressage sous sérum)
Streptococcus thermophilus : Rapid initial vat acidification promoting syneresis of rice-sized curd grains (Emprésurage & décaillage en cuve)
Index #03 360° Catalog →
Paste textures and rheology
Lactobacillus helveticus : Major thermophilic starter of natural whey culture driving deep proteolysis, free amino acid release and tyrosine crystallogenesis (Cuve de cuivre & cuisson à 55 °C)
Lactobacillus delbrueckii subsp. lactis : Thermophilic lactic starter acidifying curd under hot whey and depleting galactose within 24 hours (Cuve & pressage sous sérum)
Streptococcus thermophilus : Rapid initial vat acidification promoting syneresis of rice-sized curd grains (Emprésurage & décaillage en cuve)
Index #04 360° Catalog →
Cheese families and technologies
Lactobacillus helveticus : Italian cheeses — Major thermophilic starter of natural whey culture driving deep proteolysis, free amino acid release and tyrosine crystallogenesis (Cuve de cuivre & cuisson à 55 °C)
Lactobacillus delbrueckii subsp. lactis : Italian cheeses — Thermophilic lactic starter acidifying curd under hot whey and depleting galactose within 24 hours (Cuve & pressage sous sérum)
Streptococcus thermophilus : Italian cheeses — Rapid initial vat acidification promoting syneresis of rice-sized curd grains (Emprésurage & décaillage en cuve)
Index #05 360° Catalog →
Technological markers (pH and gas)
Lactobacillus helveticus : Acidification & Gas Kinetics: Family Lactobacillaceae
Lactobacillus delbrueckii subsp. lactis : Acidification & Gas Kinetics: Family Lactobacillaceae
Streptococcus thermophilus : Metabolic Marker: Beta-galactosidase (LACZ) • Acidification & Gas Kinetics: Family Streptococcaceae
Index #08 360° Catalog →
Pathogens and bioprotection
Lactobacillus helveticus : Bacteriocin: Bacteriocin helveticin-J • Microbiote fromager caractérisé (2 éch.) • Major thermophilic starter of natural whey culture driving deep proteolysis, free amino acid release and tyrosine crystallogenesis (Cuve de cuivre & cuisson à 55 °C)
Lactobacillus delbrueckii subsp. lactis : Ferment lactique thermophile de recuite consommant le lactose résiduel sous presse en 24 heures • Thermophilic lactic starter acidifying curd under hot whey and depleting galactose within 24 hours (Cuve & pressage sous sérum)
Streptococcus thermophilus : Microbiote fromager caractérisé (2 éch.) • Rapid initial vat acidification promoting syneresis of rice-sized curd grains (Emprésurage & décaillage en cuve)
Index #09 360° Catalog →
Surface interactomes and syntrophy
Brevibacterium aurantiacum : Microbiote fromager caractérisé (6 éch.)
Glutamicibacter bergerei : Surface Consortium: Parmigiano-Reggiano • Microbiote fromager caractérisé (4 éch.)
Index #10 360° Catalog →
Terroirs and protected designations (PDO/PGI)
Lactobacillus helveticus : Parmigiano-Reggiano • Appellation d'origine protégée • Italy — Province de Parme — Émilie-Romagne • Major thermophilic starter of natural whey culture driving deep proteolysis, free amino acid release and tyrosine crystallogenesis (Cuve de cuivre & cuisson à 55 °C)
Lactobacillus delbrueckii subsp. lactis : Parmigiano-Reggiano • Appellation d'origine protégée • Italy — Province de Parme — Émilie-Romagne • Thermophilic lactic starter acidifying curd under hot whey and depleting galactose within 24 hours (Cuve & pressage sous sérum)
Streptococcus thermophilus : Parmigiano-Reggiano • Appellation d'origine protégée • Italy — Province de Parme — Émilie-Romagne • Rapid initial vat acidification promoting syneresis of rice-sized curd grains (Emprésurage & décaillage en cuve)
Index #11 360° Catalog →
Volatilome and aromatic profiles
Lactobacillus helveticus : Functional Guild: Flore secondaire affinage • Lipid Aroma Precursor: Fatty acids, total saturated
Lacticaseibacillus paracasei : Functional Guild: Flore secondaire affinage • Lipid Aroma Precursor: Fatty acids, total saturated
Lacticaseibacillus rhamnosus : Functional Guild: Flore secondaire affinage • Lipid Aroma Precursor: Fatty acids, total saturated
Index #12 360° Catalog →
Affinage gestures and cellar care
Glutamicibacter bergerei : Microbiote fromager caractérisé (4 éch.)
Index #13 360° Catalog →
Dairy mammals, breeds and casein polymorphism (A1/A2)
Index #14 360° Catalog →
Bioactive peptidome, functional health and clinical vigilance
Lactobacillus helveticus : X-prolyl dipeptidyl aminopeptidase (PepX) — BCM-7 Hydrolysis • Functional Guild: Ferment lactique primaire • Major thermophilic starter of natural whey culture driving deep proteolysis, free amino acid release and tyrosine crystallogenesis (Cuve de cuivre & cuisson à 55 °C)
Lactobacillus delbrueckii subsp. lactis : X-prolyl dipeptidyl aminopeptidase (PepX) — BCM-7 Hydrolysis • Functional Guild: Ferment lactique primaire • Thermophilic lactic starter acidifying curd under hot whey and depleting galactose within 24 hours (Cuve & pressage sous sérum)
Streptococcus thermophilus : X-prolyl dipeptidyl aminopeptidase (PepX) — BCM-7 Hydrolysis • Functional Guild: Ferment lactique primaire • Rapid initial vat acidification promoting syneresis of rice-sized curd grains (Emprésurage & décaillage en cuve)

⚠️ Cellar Clinical Vigilance & Generic Defects Monitoring (30)

Differential diagnosis of potential defects, biochemical mechanisms and cellar prophylaxis:

Gonflement de la meule, fentes horizontales (lainure), yeux irréguliers ou cavernes, odeur butyrique moins intense que C. tyrobutyricum parfois acc…
Taches feutrées gris-vert terne parsemées de granulations jaune soufre à orangé vif (cléistothèces), odeur prononcée de grenier/moisi et rancisseme…
Fentes internes horizontales (lainure), cavernes gazeuses déchiquetées et odeur mixte d'acide butyrique rance et de solvants (butanol/acétone)
Cavernes irrégulières accompagnées de foyers de pâte digérée et blanchâtre, odeur putride nauséabonde d'indole, de scatole et de gaz soufrés
Fentes internes et cavernes tardives, odeur rance d'acide butyrique doublée de notes ammoniacales
Fentes internes horizontales (lainure), cavernes gazeuses irrégulières et odeur rance piquante d'acide butyrique et d'acide acétique
Cavernes gazeuses entourées d'une pâte digérée grisâtre à blanchâtre, odeur putride violente d'ammoniac, d'indole et de composés soufrés
Cavernes irrégulières et fentes internes accompagnées de foyers de pâte ramollie, odeur putride fétide de cadavérine, d'indole et de sulfure d'hydr…
Cavernes gazeuses irrégulières associées à un ramollissement caséolytique blanchâtre et une odeur putride-fécale d'acides gras ramifiés et de gaz s…
Ouvertures gazeuses irrégulières, spongiosité sous-corticale ou interne, odeur acide-butyrique modérée
Apparition anormale d'yeux ronds ou de fentes internes dans des fromages devant présenter une pâte aveugle/fermée, goût doux et sucré atypique
Colonies veloutées denses vert-gris terne à vert-jaunâtre sur la croûte, odeur de moisi/terreux et accumulation de mycotoxine immunosuppressive
Specialized scientific literature (Querying...)