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Official cheese monograph • Primary key Cheese #811
🧀

Semi-dry cheese from goat's milk

en:semi-dry-cheese-from-goat-s-milk ↗
International denominations: Semi-dry cheese from goat's milk | Fromage de chèvre demi-sec
Europe PMC ↗
Tyrodexia™ technical & terroir synthesis (autonomous SQLite): Goat (Capra hircus, TaxID:9925)
Parent cheese hierarchy and families (click to browse):
🧀 Goat cheeses
Laboratory analysis • Reference average values per 100 g (100% offline)

🔬 Reference average biochemical profile (Semi-dry cheese from goat's milk — USDA SR Legacy #172197)

USDA FoodData Central #172197 ↗
TDM (100% − Water)
71.0 %
FDM (Fat / TDM)
50.1 %
Salt (NaCl)
1.06 g
Lactose
2.17 g
Water
29.01 g
Energy
452 kcal
Protein
30.52 g
Total lipid (fat)
35.59 g
Ash
3.72 g
Carbohydrate, by difference
2.17 g
Sugars, Total
2.17 g
Cholesterol
105 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:
✨ Fig ✨ Phyllo dough
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 (1 associated with this matrix)
Lactic starters, propionics, smear coryneforms, brine archaea and bioprotection
Browse full directory →
★ Slow 18- to 24-hour lactic acidification of alpha-s1-casein-poor caprine milk, forming a fine lactic gel Monograph →
🍄 Yeasts, molds & fungi (3 associated with this matrix)
Bloom rinds, blue veins, deacidifying yeasts, mucorales and fungal coagulants
Browse full directory →
★ King microorganism of goat cheesemaking: forms the ivory or bluish wrinkled rind, deacidifies lactic curd (pH 4.3) and ripens the paste without excessive capric rancidity Monograph →
★ Low-pH lactose-fermenting yeast generating fruity and floral aromas that balance capric, caprylic and caproic fatty acids Monograph →
★ Formation of the white or bluish-grey bloomy coat (over vegetable ash) and creamy sub-cortical proteolysis 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 lactis) Monograph →
★ Virus-Host DB (Lactococcus lactis) Monograph →
★ Virus-Host DB (Lactococcus lactis) Monograph →
★ Virus-Host DB (Lactococcus lactis) Monograph →
★ Virus-Host DB (Lactococcus lactis) Monograph →
★ Virus-Host DB (Lactococcus lactis) Monograph →
★ Virus-Host DB (Lactococcus lactis) Monograph →
★ Virus-Host DB (Lactococcus lactis) Monograph →
★ Virus-Host DB (Lactococcus lactis) Monograph →
★ Virus-Host DB (Lactococcus lactis) Monograph →
★ Virus-Host DB (Lactococcus lactis) Monograph →
★ Virus-Host DB (Lactococcus lactis) Monograph →
⚡ Index-Experts™ mobilized in this matrix ecosystem (12)
01 Synonyms and historical names (NCBI)
Book ↗
Capra hircus (#9925) NCBI ↗ : Capra hircus ≡ Capra aegagrus hircus
Lactococcus lactis (#1358) NCBI ↗ : Lactococcus lactis ≡ Lactobacillus xylosus • Streptococcus lactis (Lister 1873) Lohnis 1909 (Approved Lists 1980)
Geotrichum candidum (#1173061) NCBI ↗ : Geotrichum candidum ≡ Galactomyces britannicus Kwasna & G.L. Bateman, 2008 • Galactomyces britannicus • Galactomyces candidus de Hoog & M.T. Smith, 2004 • Galactomyces candidus • Oospora lactis
08 Pathogens and bioprotection
Book ↗
Capra hircus (#9925) NCBI ↗ : Feta [en:feta], Banon [fr:banon], Brocciu [en:brocciu], Picodon [en:picodon], Valençay / Valençay cheese [en:valencay-cheese], Pélardon [fr:pelardon]
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]
Geotrichum candidum (#1173061) NCBI ↗ : Banon [fr:banon], Picodon [en:picodon], Valençay / Valençay cheese [en:valencay-cheese], Pélardon [fr:pelardon], Taleggio [en:taleggio], Maroilles [en:maroilles]
13 Dairy mammals, breeds and casein polymorphism (A1/A2)
Book ↗
Capra hircus (#9925) NCBI ↗ : Feta [en:feta], Banon [fr:banon], Brocciu [en:brocciu], Picodon [en:picodon], Valençay / Valençay cheese [en:valencay-cheese], Pélardon [fr:pelardon], Mâconnais [fr:maconnais], Rocamadour [en:rocamadour] • Mammals
🧀 Master index of cheese starters and ripening cultures
Book ↗
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]
Geotrichum candidum (#1173061) NCBI ↗ : La Madelaine [qc:la-madelaine], Zacharie Cloutier / Zacharie Cloutier (fromage) [qc:zacharie-cloutier], Goat à ma manière [qc:chevre-a-ma-maniere], Banon [fr:banon], Picodon [en:picodon], Valençay / Valençay cheese [en:valencay-cheese], Pélardon [fr:pelardon], Taleggio [en:taleggio], Maroilles [en:maroilles], Reblochons / Reblochon [en:reblochon]
Kluyveromyces lactis (#28985) NCBI ↗ : Picodon [en:picodon], Valençay / Valençay cheese [en:valencay-cheese], Pélardon [fr:pelardon], Rocamadour [en:rocamadour], Saint-Marcellin [en:saint-marcellin], Crottins de Chavignol / Crottin de Chavignol cheese [en:crottin-de-chavignol-cheese], Sainte-Maure de Touraine [en:sainte-maure-de-touraine], Camemberts [en:camemberts], Cendrillon / Cendrillon (fromage) [qc:cendrillon], Goat cheeses / Goat cheeses [en:goat-cheeses]
02 Ecological origins and habitats
Book ↗
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
Geotrichum candidum (#1173061) NCBI ↗ : La Madelaine [qc:la-madelaine], Zacharie Cloutier / Zacharie Cloutier (fromage) [qc:zacharie-cloutier], Goat à ma manière [qc:chevre-a-ma-maniere], Banon [fr:banon], Picodon [en:picodon], Valençay / Valençay cheese [en:valencay-cheese], Pélardon [fr:pelardon], Taleggio [en:taleggio] • Canada — Estrie ; Canada — Quebec ; France — Alpes-de-Haute-Provence — Hautes-Alpes ; France — Drôme — Gard ; France — Indre
Kluyveromyces lactis (#28985) NCBI ↗ : Picodon [en:picodon], Valençay / Valençay cheese [en:valencay-cheese], Pélardon [fr:pelardon], Rocamadour [en:rocamadour], Saint-Marcellin [en:saint-marcellin], Crottins de Chavignol / Crottin de Chavignol cheese [en:crottin-de-chavignol-cheese], Sainte-Maure de Touraine [en:sainte-maure-de-touraine], Camemberts [en:camemberts] • France — Drôme — Gard ; France — Indre ; France — Aude — Gard ; France — Lot ; France — Isère
03 Paste textures and rheology
Book ↗
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)
Geotrichum candidum (#1173061) NCBI ↗ : 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) ; Kénogami (fromage du territoire québécois)
Penicillium camemberti (#5075) NCBI ↗ : Tryptophan : 0.195 g ; Threonine : 0.691 g ; Isoleucine : 0.766 g ; Leucine : 1.597 g ; Lysine : 1.330 g ; Methionine : 0.494 g
04 Cheese families and technologies
Book ↗
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]
Geotrichum candidum (#1173061) NCBI ↗ : Cheeses of Quebec and Canada ; French cheeses ; Goat cheeses ; Soft cheese with a natural rind ; Cow cheeses • La Madelaine [qc:la-madelaine], Zacharie Cloutier / Zacharie Cloutier (fromage) [qc:zacharie-cloutier], Goat à ma manière [qc:chevre-a-ma-maniere], Banon [fr:banon], Picodon [en:picodon], Valençay / Valençay cheese [en:valencay-cheese]
Kluyveromyces lactis (#28985) NCBI ↗ : French cheeses ; Goat cheeses ; Soft cheese with a natural rind ; Cow cheeses ; Soft cheeses with bloomy rind • Picodon [en:picodon], Valençay / Valençay cheese [en:valencay-cheese], Pélardon [fr:pelardon], Rocamadour [en:rocamadour], Saint-Marcellin [en:saint-marcellin], Crottins de Chavignol / Crottin de Chavignol cheese [en:crottin-de-chavignol-cheese]
05 Technological markers (pH and gas)
Book ↗
Lactococcus lactis (#1358) NCBI ↗ : Lactose : 0.00 g ; Carbohydrate, by difference : 0.00 g ; Sucres : 0.00 g
Geotrichum candidum (#1173061) NCBI ↗ : Lactose : 0.00 g ; Carbohydrate, by difference : 0.00 g ; Sucres : 0.00 g
Kluyveromyces lactis (#28985) NCBI ↗ : Lactose : 0.00 g ; Carbohydrate, by difference : 0.00 g ; Sucres : 0.00 g
10 Terroirs and protected designations (PDO/PGI)
Book ↗
Lactococcus lactis (#1358) NCBI ↗ : Semi-dry cheese from goat's milk [en:semi-dry-cheese-from-goat-s-milk]
Geotrichum candidum (#1173061) NCBI ↗ : Semi-dry cheese from goat's milk [en:semi-dry-cheese-from-goat-s-milk]
Kluyveromyces lactis (#28985) NCBI ↗ : Semi-dry cheese from goat's milk [en:semi-dry-cheese-from-goat-s-milk]
14 Bioactive peptidome, functional health and clinical vigilance
Book ↗
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
09 Surface interactomes and syntrophy
Book ↗
Geotrichum candidum (#1173061) NCBI ↗ : Bavariicoccus seileri (TaxID:549685), Bifidobacterium crudilactis (TaxID:327277), Brevibacterium aurantiacum (TaxID:273384), Brevibacterium linens (TaxID:1703), Carnobacterium divergens (TaxID:2748), Carnobacterium maltaromaticum (TaxID:2751), Corynebacterium casei (TaxID:160386), Corynebacterium variabile (TaxID:1727)
Kluyveromyces lactis (#28985) NCBI ↗ : Bifidobacterium crudilactis (TaxID:327277), Geotrichum candidum (TaxID:1173061), Hafnia alvei (TaxID:569), Lactococcus cremoris (TaxID:1359), Lactococcus lactis (TaxID:1358), Lactococcus lactis subsp. lactis (TaxID:1360), Mammaliicoccus fleurettii (TaxID:150056), Penicillium camemberti (TaxID:5075)
Penicillium camemberti (#5075) NCBI ↗ : Brevibacterium aurantiacum (TaxID:273384), Brevibacterium linens (TaxID:1703), Debaryomyces hansenii (TaxID:4959), Geotrichum candidum (TaxID:1173061), Hafnia alvei (TaxID:569), Kluyveromyces lactis (TaxID:28985), Kluyveromyces marxianus (TaxID:4911), Lactococcus cremoris (TaxID:1359)
07 Bacteriophages and dairy virome
Book ↗
Ceduovirus sp. '56006' (#3403660) NCBI ↗ : Lactococcus lactis (TaxID:1358) • Phages
Lactococcus lactis phage 645 (#270182) NCBI ↗ : Lactococcus lactis (TaxID:1358) • Phages
Lactococcus lactis phage P113G (#213773) NCBI ↗ : Lactococcus lactis (TaxID:1358) • Phages
Specialized scientific literature (Querying...)
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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
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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
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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
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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.

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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
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