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 Tyrodexia™ cheese directory & category • Category #849
🧀

Soft cheese with a natural rind

en:soft-cheese-with-a-natural-rind ↗
International denominations: Meki sir s prirodnom korom | Zachte kazen met natuurlijke korst | Fromages à pâte molle à croûte naturelle | Formaggio molle con una crosta naturale | Weichkäse mit Naturrinde | Soft cheese with a natural rind
Wikidata Q3088326 ↗ Europe PMC ↗
Tyrodexia™ thematic directory & awards: This category structures 9 cheeses and specialties. Select a sub-family or cheese below to open its record.
Parent cheese hierarchy and families (click to browse):
🧀 Soft cheeses
🧀 Cheeses and specialties belonging to this category (9)
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 →
★ Slow lactic coagulation (18 to 36 hours with minimal rennet) lowering pH to 4.3 to form a fine brittle gel Monograph →
★ Gram-positive coccus (formerly Staphylococcus fleurettii, type strain CIP 106114 = DSM 13212 TaxID:1255628) specifically isolated from raw goat's milk cheeses Monograph →
★ Moderate acidification during fast rennet coagulation (25 to 45 minutes at 30–35 °C) specific to Provençal Banon technology Monograph →
★ Slow lactic coagulation (18 to 36 hours with minimal rennet) lowering pH to 4.3 to form a fine brittle gel Monograph →
🍄 Yeasts, molds & fungi (4 associated with this matrix)
Bloom rinds, blue veins, deacidifying yeasts, mucorales and fungal coagulants
Browse full directory →
★ Yeast withstanding dipping in grape pomace brandy and continuing aromatic maturation beneath chestnut leaves Monograph →
★ Primary architect of lactic goat cheeses: forms the ivory or ashed 'toad-skin' wrinkled rind and releases capric/caprylic fatty acids with finesse Monograph →
★ Pioneer yeast metabolizing lactose and lactic acid at pH 4.3 and producing floral and fruity isoamyl acetate aromas Monograph →
★ White or bluish surface bloom covering the vegetable ash of Sainte-Maure logs, Valençay pyramids and bluish Crottins 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 →
★ Brown chestnut leaves harvested in autumn, softened and tied with raffia around the cheese: transfer gallic and ellagic tannins while maintaining a moist anaerobic microclimate 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 (14)
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)
Mammaliicoccus fleurettii (#150056) NCBI ↗ : Mammaliicoccus fleurettii ≡ Staphylococcus fleurettii
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]
Mammaliicoccus fleurettii (#150056) NCBI ↗ : EST (100 % − Eau) : 39.2 % ; G/S (Matières grasses / EST) : 53.7 % ; Sel (NaCl) : 1.15 g
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]
Mammaliicoccus fleurettii (#150056) NCBI ↗ : Picodon [en:picodon], Valençay / Valençay cheese [en:valencay-cheese], Pélardon [fr:pelardon], Rocamadour [en:rocamadour], Crottins de Chavignol / Crottin de Chavignol cheese [en:crottin-de-chavignol-cheese], Sainte-Maure de Touraine [en:sainte-maure-de-touraine]
Streptococcus thermophilus (#1308) NCBI ↗ : Pionnier [qc:pionnier], Louis d'Or [qc:louis-d-or], Chemin Hatley [qc:chemin-hatley], Alfred le fermier [qc:alfred-le-fermier], Zacharie Cloutier / Zacharie Cloutier (fromage) [qc:zacharie-cloutier], Hercule de Charlevoix [qc:hercule-de-charlevoix], Feta [en:feta], Comté [en:comte], Banon [fr:banon], Asiago [en:asiago]
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
Mammaliicoccus fleurettii (#150056) NCBI ↗ : France — Drôme — Gard ; France — Indre ; France — Aude — Gard ; France — Lot ; France — Cher — Nièvre
Streptococcus thermophilus (#1308) NCBI ↗ : Pionnier [qc:pionnier], Louis d'Or [qc:louis-d-or], Chemin Hatley [qc:chemin-hatley], Alfred le fermier [qc:alfred-le-fermier], Zacharie Cloutier / Zacharie Cloutier (fromage) [qc:zacharie-cloutier], Hercule de Charlevoix [qc:hercule-de-charlevoix], Feta [en:feta], Comté [en:comte] • Canada — Estrie et Centre-du-Quebec ; Canada — Centre-du-Quebec, Sainte-Élizabeth-de-Warwick ; Canada — Estrie ; Canada — Quebec ; Canada — Capitale-Nationale
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)
Streptococcus thermophilus (#1308) NCBI ↗ : Louis d'Or (fromage québécois fermier à pâte ferme) ; Alfred le fermier (fromage canadien au lait de vache) ; Zacharie Cloutier (fromage de la fromagerie de la Nouvelle-France)
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)
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]
Mammaliicoccus fleurettii (#150056) NCBI ↗ : French cheeses ; Goat cheeses ; Soft cheese with a natural rind
Streptococcus thermophilus (#1308) NCBI ↗ : Cheeses of Quebec and Canada ; Greek cheeses ; Cow cheeses ; French cheeses ; Hard cheeses • Pionnier [qc:pionnier], Louis d'Or [qc:louis-d-or], Chemin Hatley [qc:chemin-hatley], Alfred le fermier [qc:alfred-le-fermier], Zacharie Cloutier / Zacharie Cloutier (fromage) [qc:zacharie-cloutier], Hercule de Charlevoix [qc:hercule-de-charlevoix]
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
Streptococcus thermophilus (#1308) NCBI ↗ : Lactose : 0.00 g ; Carbohydrate, by difference : 3.88 g ; Sucres : 0.00 g
Debaryomyces hansenii (#4959) NCBI ↗ : Lactose : 0.00 g ; Carbohydrate, by difference : 3.88 g ; Sucres : 0.00 g
10 Terroirs and protected designations (PDO/PGI)
Book ↗
Lactococcus lactis (#1358) NCBI ↗ : Soft cheese with a natural rind [en:soft-cheese-with-a-natural-rind]
Mammaliicoccus fleurettii (#150056) NCBI ↗ : Soft cheese with a natural rind [en:soft-cheese-with-a-natural-rind]
Streptococcus thermophilus (#1308) NCBI ↗ : Soft cheese with a natural rind [en:soft-cheese-with-a-natural-rind]
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
Mammaliicoccus fleurettii (#150056) 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
Streptococcus thermophilus (#1308) 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
11 Volatilome and aromatic profiles
Book ↗
Mammaliicoccus fleurettii (#150056) NCBI ↗ : Fatty acids, total saturated : 14.575 g ; SFA 4:0 : 1.057 g ; SFA 6:0 : 0.463 g ; SFA 8:0 : 0.569 g ; Tryptophan : 0.195 g ; Threonine : 0.691 g ; Isoleucine : 0.766 g
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)
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)
16 Plant coagulants, clotting enzymes and cellar wood species
Book ↗
Castanea sativa (#21020) NCBI ↗ : Brown chestnut leaves harvested in autumn, softened and tied with raffia around the cheese: transfer gallic and ellagic tannins while maintaining a moist anaerobic microclimate
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
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
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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
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ISBN (ISBN forthcoming) Reserve ↗