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CHEESE SCIENCE & NCBI 2026
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Official cheese monograph • Primary key Cheese #746
🧀

Raw milk cantal

en:raw-milk-cantal ↗
International denominations: Cantal au lait cru | Raw milk cantal
Europe PMC ↗
Tyrodexia™ technical & terroir synthesis (autonomous SQLite): Cow (Bos taurus, TaxID:9913)
Parent cheese hierarchy and families (click to browse):
🧀 Cantal 🧀 Unpasteurised cheeses
Laboratory analysis • Reference average values per 100 g (100% offline)

🔬 Reference average biochemical profile (Raw milk cantal — USDA SR Legacy #170845)

USDA FoodData Central #170845 ↗
TDM (100% − Water)
50.0 %
FDM (Fat / TDM)
44.3 %
Salt (NaCl)
1.22 g
Water
50.01 g
Energy
299 kcal
Protein
22.17 g
Total lipid (fat)
22.14 g
Ash
3.28 g
Carbohydrate, by difference
2.40 g
Sugars, Total
0.00 g
Lactose
0.00 g
Galactose
0.00 g
Cholesterol
79 mg
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 →
★ Non-starter lactic acid bacteria (NSLAB) taking over from lactococci after 30 days to develop the ripening aroma bouquet Monograph →
★ Halotolerant NSLAB flora developing in milled, mass-salted curd to form the robust aromas of Cantal Entre-Deux and Vieux Monograph →
★ Homofermentative mesophilic co-starter guaranteeing clean proteolysis free of bitter peptides during ripening Monograph →
★ Acidification of pressed tome during cheddaring-like maturation (10 to 18 hours) prior to milling, mass salting and second pressing into a fourme Monograph →
🍄 Yeasts, molds & fungi (2 associated with this matrix)
Bloom rinds, blue veins, deacidifying yeasts, mucorales and fungal coagulants
Browse full directory →
★ Halotolerant yeast initiating rind maturation (washed, brushed or natural bloomy) immediately upon leaving the brine Monograph →
★ Xerotolerant mold forming the orange-red pustules and spots ('red bloom') on the buttoned rind of Cantal 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 paracasei) Monograph →
★ Virus-Host DB (Lacticaseibacillus paracasei) Monograph →
★ Virus-Host DB (Lactiplantibacillus plantarum) Monograph →
★ Virus-Host DB (Lactiplantibacillus plantarum) Monograph →
★ Virus-Host DB (Lactiplantibacillus plantarum) Monograph →
★ Virus-Host DB (Lactiplantibacillus plantarum) Monograph →
★ Virus-Host DB (Lactiplantibacillus plantarum) Monograph →
★ Virus-Host DB (Lacticaseibacillus paracasei) Monograph →
★ Virus-Host DB (Lacticaseibacillus paracasei) Monograph →
★ Virus-Host DB (Lactiplantibacillus plantarum) Monograph →
🔬 Cheese mites, cellar fauna & biocontrol (6 associated with this matrix)
38 certified cellar arthropods: ripening cheese mites (Tyrolichus, Acarus), predatory biocontrol and hygiene
Browse full directory →
★ Ciron des meules fermières — Agent Affinage Noble Monograph →
★ Cheese mite burrowing into the thick cratered rind of Cantal Vieux, promoting gas exchange and peppery balsamic notes Monograph →
★ Astigmatid mite of the Acaridae family cohabiting with Acarus siro and Tyrolichus casei on the buttoned rinds of aged Auvergne wheels Monograph →
★ Beneficial predatory mite naturally regulating Acarus siro populations on fourme wheels in cellar Monograph →
★ Ciron du fromage • Artison — Agent Affinage Noble Monograph →
★ Ciron des croûtes fleuries et pressées — Agent Affinage Ambivalent 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
Acarus farris (#264913) NCBI ↗ : Acarus farris (Oudemans, 1905)
Acarus siro (#66546) NCBI ↗ : Acarus siro Linnaeus, 1758
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]
Acarus siro (#66546) NCBI ↗ : Invertebrates
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
02 Ecological origins and habitats
Book ↗
Acarus farris (#264913) NCBI ↗ : Salers / Salers cheese [en:salers-cheese], Cantal [en:cantal] • France — Cantal — Puy-de-Dôme ; France — Auvergne — Cantal
Acarus siro (#66546) NCBI ↗ : Comté [en:comte], Cantal [en:cantal], Salers / Salers cheese [en:salers-cheese], Tomme de Savoie / Tomme cheese from Savoy [en:tomme-cheese-from-savoy], Gruyère [fr:gruyere], Mimolette cheese / Mimolette cheese [en:mimolette-cheese], Tomme des Demoiselles [qc:tomme-des-demoiselles] • France — Franche-Comté ; France — Auvergne — Cantal ; France — Cantal — Puy-de-Dôme ; France — Savoie — Haute-Savoie ; France — Nord — Loire-Atlantique
Tyrolichus casei (#2922345) NCBI ↗ : Cantal [en:cantal], Salers / Salers cheese [en:salers-cheese], Laguiole [en:laguiole], Saint-nectaire [en:saint-nectaire], Mimolette cheese / Mimolette cheese [en:mimolette-cheese] • France — Auvergne — Cantal ; France — Cantal — Puy-de-Dôme ; France — Aubrac ; France — Nord — Loire-Atlantique
06 Symptoms and manufacturing defects
Book ↗
Acotyledon paradoxa (#474093) NCBI ↗ : Ciron paradoxal du Salers • Allergène potentiel des poussières de brossage en cave d'affinage traditionnelle.
Cheyletus eruditus (#1348909) NCBI ↗ : Acarien prédateur érudit • Chasseur de cirons • Inoffensif pour la pâte fromagère, mais ses déjections et exuvies sont des allergènes respiratoires professionnels (sensibilisation IgE documentée chez les cavistes).
Tyrophagus neiswanderi (#223635) NCBI ↗ : Ciron des croûtes fleuries et pressées • Allergène de stockage présentant une forte réactivité croisée IgE avec Tyrophagus putrescentiae chez les affineurs.
🧀 Master index of cheese starters and ripening cultures
Book ↗
Lacticaseibacillus paracasei (#1597) NCBI ↗ : Taliah [qc:taliah], Louis Cyr [qc:louis-cyr], Zacharie Cloutier / Zacharie Cloutier (fromage) [qc:zacharie-cloutier], Salers / Salers cheese [en:salers-cheese], Asiago [en:asiago], Manchego [en:manchego], Parmigiano Reggiano / Parmigiano-Reggiano [en:parmigiano-reggiano], Gouda / Gouda [en:gouda], Uncooked pressed cheeses / Uncooked pressed cheeses [en:uncooked-pressed-cheeses]
Lactiplantibacillus plantarum (#1590) NCBI ↗ : Feta [en:feta], Cantal [en:cantal], Manchego [en:manchego], Torta del casar [es:torta-del-casar], Pecorino Romano [en:pecorino-romano], Sheep's-milk cheeses / Sheep's-milk cheeses [en:sheep-s-milk-cheeses]
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]
04 Cheese families and technologies
Book ↗
Lacticaseibacillus paracasei (#1597) NCBI ↗ : Cheeses of Quebec and Canada ; Cow cheeses ; French cheeses ; Uncooked pressed cheeses ; Italian cheeses • Taliah [qc:taliah], Louis Cyr [qc:louis-cyr], Zacharie Cloutier / Zacharie Cloutier (fromage) [qc:zacharie-cloutier], Salers / Salers cheese [en:salers-cheese], Asiago [en:asiago], Manchego [en:manchego]
Lactiplantibacillus plantarum (#1590) NCBI ↗ : Greek cheeses ; Cow cheeses ; French cheeses ; Uncooked pressed cheeses ; Sheep's-milk 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]
05 Technological markers (pH and gas)
Book ↗
Lacticaseibacillus paracasei (#1597) NCBI ↗ : Lactose : 0.85 g ; Carbohydrate, by difference : 3.70 g ; Sucres : 0.85 g
Lactiplantibacillus plantarum (#1590) NCBI ↗ : Lactose : 0.00 g ; Carbohydrate, by difference : 3.88 g ; Sucres : 0.00 g
Lactococcus cremoris (#1359) NCBI ↗ : Eau : 50.01 g ; Carbohydrate, by difference : 2.40 g ; Sucres : 0.00 g ; Lactose : 0.00 g
10 Terroirs and protected designations (PDO/PGI)
Book ↗
Lacticaseibacillus paracasei (#1597) NCBI ↗ : Raw milk cantal [en:raw-milk-cantal]
Lactiplantibacillus plantarum (#1590) NCBI ↗ : Raw milk cantal [en:raw-milk-cantal]
Lactococcus cremoris (#1359) NCBI ↗ : Raw milk cantal [en:raw-milk-cantal]
11 Volatilome and aromatic profiles
Book ↗
Lacticaseibacillus paracasei (#1597) 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
Lactiplantibacillus plantarum (#1590) NCBI ↗ : Fatty acids, total saturated : 13.300 g ; SFA 4:0 : 0.714 g ; SFA 6:0 : 0.528 g ; SFA 8:0 : 0.503 g ; Tryptophan : 0.200 g ; Threonine : 0.637 g ; Isoleucine : 0.803 g
14 Bioactive peptidome, functional health and clinical vigilance
Book ↗
Lacticaseibacillus paracasei (#1597) 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
Lactiplantibacillus plantarum (#1590) 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
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
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)
09 Surface interactomes and syntrophy
Book ↗
Debaryomyces hansenii (#4959) NCBI ↗ : Brevibacterium aurantiacum (TaxID:273384), Brevibacterium linens (TaxID:1703), Corynebacterium casei (TaxID:160386), Corynebacterium variabile (TaxID:1727), Geotrichum candidum (TaxID:1173061), Glutamicibacter arilaitensis (TaxID:256701), Glutamicibacter bergerei (TaxID:256702), Lacticaseibacillus paracasei (TaxID:1597)
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 ↗