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TYRODEXIA™
CHEESE SCIENCE & NCBI 2026
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Official cheese monograph • Primary key cheese #920
🧀

Reblochon

Open Food Facts ↗ 🔎 Proof & primary source
International denominations: ルブロション | Reblochon | Реблошон | Formaggio Reblochon | Reblochons
🌍 France — Haute-Savoie — Savoie 🏛️ Appellation d'origine contrôlée • Appellation d'origine protégée
Wikidata Q543805 ↗ Europe PMC ↗
Tyrodexia™ technical & terroir synthesis (autonomous SQLite): Cow (Bos taurus, TaxID:9913) • France — Haute-Savoie — Savoie • Appellation d'origine contrôlée • Appellation d'origine protégée
Parent cheese hierarchy and families (click to browse):
🧀 Cow cheeses 🧀 French cheeses 🧀 Uncooked pressed cheeses
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 (3)
Lactic starters, propionics, smear coryneforms, brine archaea and bioprotection
★ Orange-yellow rind pigmentation during post-salting washing and contribution of nutty butter aromas (Lavage & ressuyage en séchoir) Monograph →
Mycetocola reblochoni NCBI #331618 🔎
★ Actinobacterium of the Microbacteriaceae family discovered and specifically isolated from the surface of Reblochon PDO (type strain REB411 TaxID:1255698) (Affinage en cave après lavage (jours 10 à 35)) Monograph →
★ Gentle thermophilic acidification of freshly milked whole raw milk from Abondance, Tarine and Montbéliarde cows (Emprésurage du lait chaud après traite) Monograph →
🍄 Yeasts, molds & fungi (1)
Bloom rinds, blue veins, deacidifying yeasts, mucorales and fungal coagulants
Geotrichum candidum NCBI #1173061 🔎
★ Formation of the fine velvety white bloom covering the saffron-yellow washed rind of Reblochon (Séchoir à 16–18 °C puis cave d'affinage) Monograph →
🌿 Alpine plants, coagulants & cellar woods (2)
Alpine pasture flora, thistles and plant rennets, spruce boards, leaves and seaweeds
Picea abies NCBI #3329 🔎
★ Spruce ripening boards and thin spruce wood disc placed beneath each cheese during packaging (Affinage sur bois & emballage avec faux-fond d'épicéa) Monograph →
Taraxacum officinale NCBI #50225 🔎
★ Dandelion abundant in Aravis and Grand-Bornand meadows enriching spring milk with beta-carotene (Pâturage en Haute-Savoie (150 jours min./an)) 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) (15)
Core #00 360° Catalog →
Master index of cheese starters and ripening cultures
Brevibacterium aurantiacum : Orange-yellow rind pigmentation during post-salting washing and contribution of nutty butter aromas (Lavage & ressuyage en séchoir)
Geotrichum candidum : Formation of the fine velvety white bloom covering the saffron-yellow washed rind of Reblochon (Séchoir à 16–18 °C puis cave d'affinage)
Mycetocola reblochoni : Actinobacterium of the Microbacteriaceae family discovered and specifically isolated from the surface of Reblochon PDO (type strain REB411 TaxID:1255698) (Affinage en cave après lavage (jours 10 à 35))
Index #01 360° Catalog →
Synonyms and historical names (NCBI)
Geotrichum candidum : Formation of the fine velvety white bloom covering the saffron-yellow washed rind of Reblochon (Séchoir à 16–18 °C puis cave d'affinage)
Picea abies : Spruce ripening boards and thin spruce wood disc placed beneath each cheese during packaging (Affinage sur bois & emballage avec faux-fond d'épicéa)
Index #02 360° Catalog →
Ecological origins and habitats
Brevibacterium aurantiacum : Orange-yellow rind pigmentation during post-salting washing and contribution of nutty butter aromas (Lavage & ressuyage en séchoir)
Geotrichum candidum : Formation of the fine velvety white bloom covering the saffron-yellow washed rind of Reblochon (Séchoir à 16–18 °C puis cave d'affinage)
Mycetocola reblochoni : Actinobacterium of the Microbacteriaceae family discovered and specifically isolated from the surface of Reblochon PDO (type strain REB411 TaxID:1255698) (Affinage en cave après lavage (jours 10 à 35))
Index #03 360° Catalog →
Paste textures and rheology
Geotrichum candidum : Formation of the fine velvety white bloom covering the saffron-yellow washed rind of Reblochon (Séchoir à 16–18 °C puis cave d'affinage)
Streptococcus thermophilus : Gentle thermophilic acidification of freshly milked whole raw milk from Abondance, Tarine and Montbéliarde cows (Emprésurage du lait chaud après traite)
Index #04 360° Catalog →
Cheese families and technologies
Brevibacterium aurantiacum : Cow cheeses • French cheeses — Orange-yellow rind pigmentation during post-salting washing and contribution of nutty butter aromas (Lavage & ressuyage en séchoir)
Geotrichum candidum : Cow cheeses • French cheeses — Formation of the fine velvety white bloom covering the saffron-yellow washed rind of Reblochon (Séchoir à 16–18 °C puis cave d'affinage)
Mycetocola reblochoni : Cow cheeses • French cheeses — Actinobacterium of the Microbacteriaceae family discovered and specifically isolated from the surface of Reblochon PDO (type strain REB411 TaxID:1255698) (Affinage en cave après lavage (jours 10 à 35))
Index #05 360° Catalog →
Technological markers (pH and gas)
Brevibacterium aurantiacum : Acidification & Gas Kinetics: Family Brevibacteriaceae
Geotrichum candidum : Acidification & Gas Kinetics: Family Dipodascaceae
Streptococcus thermophilus : Metabolic Marker: Beta-galactosidase (LACZ) • Acidification & Gas Kinetics: Family Streptococcaceae
Index #07 360° Catalog →
Bacteriophages and dairy virome
Brevibacterium phage 10C : Phage Host Spectrum: Brevibacterium aurantiacum
Brevibacterium phage 1C : Phage Host Spectrum: Brevibacterium aurantiacum
Brevibacterium phage 1T : Phage Host Spectrum: Brevibacterium aurantiacum
Index #08 360° Catalog →
Pathogens and bioprotection
Brevibacterium aurantiacum : Microbiote fromager caractérisé (4 éch.) • Orange-yellow rind pigmentation during post-salting washing and contribution of nutty butter aromas (Lavage & ressuyage en séchoir)
Geotrichum candidum : Formation du fin velouté blanc sur la croûte orangée et protéolyse liquéfiante à cœur inspirée du Reblochon • Formation of the fine velvety white bloom covering the saffron-yellow washed rind of Reblochon (Séchoir à 16–18 °C puis cave d'affinage)
Streptococcus thermophilus : Microbiote fromager caractérisé (2 éch.) • Gentle thermophilic acidification of freshly milked whole raw milk from Abondance, Tarine and Montbéliarde cows (Emprésurage du lait chaud après traite)
Index #09 360° Catalog →
Surface interactomes and syntrophy
Brevibacterium aurantiacum : Functional Guild: Flore de morge rouge • Surface Consortium: Reblochon • Orange-yellow rind pigmentation during post-salting washing and contribution of nutty butter aromas (Lavage & ressuyage en séchoir)
Geotrichum candidum : Functional Guild: Croute fleurie • Formation of the fine velvety white bloom covering the saffron-yellow washed rind of Reblochon (Séchoir à 16–18 °C puis cave d'affinage)
Mycetocola reblochoni : Functional Guild: Flore de morge rouge • Surface Consortium: Reblochon • Actinobacterium of the Microbacteriaceae family discovered and specifically isolated from the surface of Reblochon PDO (type strain REB411 TaxID:1255698) (Affinage en cave après lavage (jours 10 à 35))
Index #10 360° Catalog →
Terroirs and protected designations (PDO/PGI)
Brevibacterium aurantiacum : Reblochon • Appellation d'origine contrôlée • Appellation d'origine protégée • France — Haute-Savoie — Savoie • Orange-yellow rind pigmentation during post-salting washing and contribution of nutty butter aromas (Lavage & ressuyage en séchoir)
Geotrichum candidum : Reblochon • Appellation d'origine contrôlée • Appellation d'origine protégée • France — Haute-Savoie — Savoie • Formation of the fine velvety white bloom covering the saffron-yellow washed rind of Reblochon (Séchoir à 16–18 °C puis cave d'affinage)
Mycetocola reblochoni : Reblochon • Appellation d'origine contrôlée • Appellation d'origine protégée • France — Haute-Savoie — Savoie • Actinobacterium of the Microbacteriaceae family discovered and specifically isolated from the surface of Reblochon PDO (type strain REB411 TaxID:1255698) (Affinage en cave après lavage (jours 10 à 35))
Index #11 360° Catalog →
Volatilome and aromatic profiles
Brevibacterium aurantiacum : Functional Guild: Flore de morge rouge
Index #13 360° Catalog →
Dairy mammals, breeds and casein polymorphism (A1/A2)
Index #14 360° Catalog →
Bioactive peptidome, functional health and clinical vigilance
Streptococcus thermophilus : X-prolyl dipeptidyl aminopeptidase (PepX) — BCM-7 Hydrolysis • Functional Guild: Ferment lactique primaire • Gentle thermophilic acidification of freshly milked whole raw milk from Abondance, Tarine and Montbéliarde cows (Emprésurage du lait chaud après traite)
Index #15 360° Catalog →
Alpine pasture botany, natural meadows and terpene transfer
Taraxacum officinale : Alpine Pasture Flora: Family Asteraceae
Index #16 360° Catalog →
Plant coagulants, clotting enzymes and cellar wood species
Picea abies : Cellar Woods & Coagulants: Family Pinaceae

⚠️ Cellar Clinical Vigilance & Generic Defects Monitoring (12)

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

⚠️ Salmonellosis foodborne pathogen
Pathogene reglementaire strict🔎 Proof
Aucune altération organoleptique détectable du fromage ; toxi-infection alimentaire collective sévère (critère réglementaire : absence dans 25 g)
Enduit épais, cérébriforme et muqueux blanc-jaunâtre en surface (graisse), ramollissement excessif sous croûte et forte odeur d'ammoniac et de rance
Ouverture précoce irrégulière en petits trous, colonies ou taches jaunâtres sous la croûte et goût herbeux-amer
Duvet grisâtre dru à sporanges globuleux foncés envahissant la croûte, ramollissement localisé et goût terreux-moisi
Longs filaments mycéliens dressés et rigides (poil de chat dépassant 1 à 2 cm) gris argenté à brun-noir, affaissement de la croûte et goût de moisi
Feutrage cotonneux blanc-rosé virant au jaune chamois puis au rouge carmin sur la croûte, ramollissement sous-cortical et contamination mycotoxique
Feutrage mycélien dressé brun-gris à brun foncé (poil de chat dense), étouffement de la flore de surface, protéolyse sous-corticale et odeur de moisi
Taches mycéliennes cotonneuses blanches virant au rose saumon, carmin ou violet sur la croûte, ramollissement visqueux sous-cortical et goût de moisi
Pâte spongieuse à multiples cavités sphériques (mille trous), odeur fétide de chou/œuf pourri et accumulation de putrescine
Mycélium aérien gris plomb foncé à noirâtre (poil de chat court à moyen), croûte souillée, liquéfaction sous-corticale et odeur de moisi
Feutrage aérien très haut et dru gris-brun à sporanges piriformes noirs (poil de chat), ramollissement coulant sous croûte et odeur de moisi
Croûte plissée, cérébriforme et gaufrée (peau de crapaud) ou couche visqueuse jaunâtre (graisse), coulage sous-croûte et odeur ammoniacale
Specialized scientific literature (Querying...)