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CHEESE SCIENCE & NCBI 2026
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Official cheese monograph • Primary key Cheese #924
🧀

Tomme cheese from the French Bauges mountains

en:tomme-cheese-from-the-french-bauges-mountains ↗
International denominations: Tomme cheese from the French Bauges mountains | Tome des Bauges
🌍 France — Massif des Bauges 🏛️ appellation d'origine contrôlée • Appellation d'origine protégée
Wikidata Q524966 ↗ Europe PMC ↗
Tyrodexia™ technical & terroir synthesis (autonomous SQLite): Cow (Bos taurus, TaxID:9913) • France — Massif des Bauges • 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 • 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 →
★ Primary thermophilic starter of partially skimmed raw milk heated in copper cauldron Monograph →
★ Non-starter lactic acid bacteria (NSLAB) taking over from lactococci after 30 days to develop the ripening aroma bouquet Monograph →
★ Homofermentative mesophilic co-starter guaranteeing clean proteolysis free of bitter peptides during ripening Monograph →
★ Major mesophilic starter driving acidification of uncooked (or semi-cooked below 45 °C) curd and paste suppleness Monograph →
🍄 Yeasts, molds & fungi (3 associated with this matrix)
Bloom rinds, blue veins, deacidifying yeasts, mucorales and fungal coagulants
Browse full directory →
★ Formation of thick silvery-grey 'cat hair' flattened by hand to build the rugged grey bloomy rind of Tome des Bauges Monograph →
★ Secondary ochre and beige blooms dotting the grooved grey rind of Tome des Bauges in late ripening Monograph →
★ Halotolerant yeast initiating rind maturation (washed, brushed or natural bloomy) immediately upon leaving the brine 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 →
★ Rough-sawn local spruce boards maintaining the Mucor fungal inoculum from batch to batch 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 (Lacticaseibacillus paracasei) Monograph →
★ Virus-Host DB (Lacticaseibacillus paracasei) Monograph →
★ Virus-Host DB (Lacticaseibacillus paracasei) Monograph →
★ Virus-Host DB (Lacticaseibacillus paracasei) Monograph →
★ Virus-Host DB (Lacticaseibacillus paracasei) Monograph →
★ Virus-Host DB (Lacticaseibacillus paracasei) Monograph →
★ Virus-Host DB (Lacticaseibacillus paracasei) Monograph →
★ Virus-Host DB (Lacticaseibacillus paracasei) Monograph →
⚡ Index-Experts™ mobilized in this matrix ecosystem (14)
01 Synonyms and historical names (NCBI)
Book ↗
Bos taurus (#9913) NCBI ↗ : Bos taurus ≡ Bos bovis • Bos primigenius taurus
Streptococcus thermophilus (#1308) NCBI ↗ : Streptococcus thermophilus ≡ Streptococcus salivarius subsp. thermophilus
Mucor lanceolatus (#1091291) NCBI ↗ : Mucor lanceolatus Hermet, 2012
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]
Streptococcus thermophilus (#1308) NCBI ↗ : Feta [en:feta], Comté [en:comte], Banon [fr:banon], Asiago [en:asiago], Fontina [en:fontina], Beaufort [en:beaufort]
Picea abies (#3329) NCBI ↗ : Comté [en:comte], Fontina [en:fontina], Beaufort [en:beaufort], Morbiers / Morbier [en:morbier], Raclettes / Raclette [en:raclette], Reblochons / Reblochon [en:reblochon]
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
🧀 Master index of cheese starters and ripening cultures
Book ↗
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]
Mucor lanceolatus (#1091291) NCBI ↗ : Saint-nectaire [en:saint-nectaire], Tome des Bauges / Tomme cheese from the French Bauges mountains [en:tomme-cheese-from-the-french-bauges-mountains]
Scopulariopsis flava (#186360) NCBI ↗ : Ossau-Iraty / Ossau-Iraty cheeses [en:ossau-iraty-cheeses], Tome des Bauges / Tomme cheese from the French Bauges mountains [en:tomme-cheese-from-the-french-bauges-mountains]
02 Ecological origins and habitats
Book ↗
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
Mucor lanceolatus (#1091291) NCBI ↗ : France — Cantal — Puy-de-Dôme ; France — Massif des Bauges
Scopulariopsis flava (#186360) NCBI ↗ : France — Pyrénées-Atlantiques ; France — Massif des Bauges
03 Paste textures and rheology
Book ↗
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)
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)
04 Cheese families and technologies
Book ↗
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]
Mucor lanceolatus (#1091291) NCBI ↗ : Cow cheeses ; French cheeses ; Uncooked pressed cheeses
Scopulariopsis flava (#186360) NCBI ↗ : French cheeses ; Sheep's-milk cheeses ; Uncooked pressed cheeses ; Cow cheeses
05 Technological markers (pH and gas)
Book ↗
Streptococcus thermophilus (#1308) NCBI ↗ : Lactose : 0.00 g ; Carbohydrate, by difference : 3.88 g ; Sucres : 0.00 g
Lacticaseibacillus paracasei (#1597) NCBI ↗ : Lactose : 0.85 g ; Carbohydrate, by difference : 3.70 g ; Sucres : 0.85 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 ↗
Streptococcus thermophilus (#1308) NCBI ↗ : Tomme cheese from the French Bauges mountains [en:tomme-cheese-from-the-french-bauges-mountains]
Mucor lanceolatus (#1091291) NCBI ↗ : Tomme cheese from the French Bauges mountains [en:tomme-cheese-from-the-french-bauges-mountains]
Scopulariopsis flava (#186360) NCBI ↗ : Tomme cheese from the French Bauges mountains [en:tomme-cheese-from-the-french-bauges-mountains]
14 Bioactive peptidome, functional health and clinical vigilance
Book ↗
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
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
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
09 Surface interactomes and syntrophy
Book ↗
Mucor lanceolatus (#1091291) NCBI ↗ : Brevibacterium linens (TaxID:1703), Lactococcus lactis (TaxID:1358), Lactococcus lactis subsp. lactis (TaxID:1360), Scopulariopsis candida (TaxID:186344), Scopulariopsis flava (TaxID:186360), Staphylococcus xylosus (TaxID:1288), Streptococcus thermophilus (TaxID:1308)
Scopulariopsis flava (#186360) NCBI ↗ : Lactococcus lactis (TaxID:1358), Lactococcus lactis subsp. lactis (TaxID:1360), Mucor lanceolatus (TaxID:1091291), Sporendonema casei (TaxID:1158108), Streptococcus thermophilus (TaxID:1308)
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)
16 Plant coagulants, clotting enzymes and cellar wood species
Book ↗
Mucor lanceolatus (#1091291) NCBI ↗ : France — Cantal — Puy-de-Dôme) ; Tome des Bauges (appellation d'origine contrôlée • France — Massif des Bauges)
Picea abies (#3329) NCBI ↗ : Raw Jura spruce boards hosting the cave microbial biofilm and regulating rind hygrometry ; Alpine conifer wooden shelves (spruce/larch) in curing caves at 90% relative humidity ; Savoy spruce boards supporting concave-heeled wheels throughout cool cellar aging
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
07 Bacteriophages and dairy virome
Book ↗
Ceduovirus sp. '50501' (#3403659) NCBI ↗ : Lactococcus cremoris (TaxID:1359) • Phages
Ceduovirus sp. '56006' (#3403660) NCBI ↗ : Lactococcus lactis (TaxID:1358) • Phages
Lacticaseibacillus phage P2.4 (#3016939) NCBI ↗ : Lacticaseibacillus paracasei (TaxID:1597) • 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
  • • 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
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ISBN (ISBN forthcoming) Reserve ↗