Official cheese monograph • Primary key Cheese #1147
International denominations: Picón Bejes-Tresviso
🌍 Spain
🏛️ Appellation d'origine protégée
Tyrodexia™ technical & terroir synthesis (autonomous SQLite):
Sheep (Ovis aries, TaxID:9940) • Spain • Appellation d'origine protégée
Parent cheese hierarchy and families (click to browse):
Visual observation of the wheel, rind and paste (Wikimedia Commons)
Google Images ↗
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)
Ovis aries
NCBI #9940 🔎
★ Sheep
Monograph →
🦠
Bacteria, lactic & ripening starters
(10)
Lactic starters, propionics, smear coryneforms, brine archaea and bioprotection
Brevibacterium aurantiacum
NCBI #273384 🔎
★ Microbiote fromager caractérisé (2 éch.)
Monograph →
Corynebacterium casei
NCBI #160386 🔎
★ Microbiote fromager caractérisé (2 éch.)
Monograph →
Corynebacterium variabile
NCBI #1727 🔎
★ Microbiote fromager caractérisé (2 éch.)
Monograph →
Enterococcus pingfangensis
NCBI #2559924 🔎
★ Microbiote fromager caractérisé (2 éch.)
Monograph →
Lacticaseibacillus paracasei
NCBI #1597 🔎
★ Microbiote fromager caractérisé (2 éch.)
Monograph →
Lactiplantibacillus plantarum
NCBI #1590 🔎
★ Microbiote fromager caractérisé (2 éch.)
Monograph →
Lactobacillus kefiranofaciens
NCBI #267818 🔎
★ Microbiote fromager caractérisé (2 éch.)
Monograph →
Lactococcus lactis
NCBI #1358 🔎
★ Microbiote fromager caractérisé (2 éch.)
Monograph →
Staphylococcus equorum
NCBI #246432 🔎
★ Microbiote fromager caractérisé (2 éch.)
Monograph →
Streptococcus thermophilus
NCBI #1308 🔎
★ Microbiote fromager caractérisé (2 éch.)
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) (14)
🧀
Master index of cheese starters and ripening cultures
🔮 Explore Concept & Symptom Cards in this Index →
01
Synonyms and historical names (NCBI)
Brevibacterium aurantiacum (#273384)
🔎 :
Brevibacterium aurantiacum (Brevibacterium aurantiacum Gavrish et al. 2005)
Corynebacterium casei (#160386)
🔎 :
Corynebacterium casei (Corynebacterium casei Brennan et al. 2001)
🔮 Explore Concept & Symptom Cards in this Index →
02
Ecological origins and habitats
Brevibacterium aurantiacum (#273384)
🔎 :
Microbiote fromager caractérisé (2 éch.) • Microbiote fromager caractérisé (4 éch.) ; Microbiote fromager caractérisé (14 éch.) ; Microbiote fromager caractérisé (10 éch.)
Corynebacterium casei (#160386)
🔎 :
Microbiote fromager caractérisé (2 éch.) • Co-flore corynéforme des caves d'Oka accélérant la protéolyse de surface et les notes beurrées et fruitées ; Microbiote fromager caractérisé (2 éch.) ; Microbiote fromager caractérisé (12 éch.)
Corynebacterium variabile (#1727)
🔎 :
Microbiote fromager caractérisé (2 éch.) • Microbiote fromager caractérisé (2 éch.) ; Microbiote fromager caractérisé (6 éch.) ; Bactérie corynéforme majeure de la morge brune-ambrée brossée et salée à sec dans les grottes du Val d'Aoste
🔮 Explore Concept & Symptom Cards in this Index →
03
Paste textures and rheology
🔮 Explore Concept & Symptom Cards in this Index →
04
Cheese families and technologies
🔮 Explore Concept & Symptom Cards in this Index →
05
Technological markers (pH and gas)
🔮 Explore Concept & Symptom Cards in this Index →
07
Bacteriophages and dairy virome
🔮 Explore Concept & Symptom Cards in this Index →
08
Pathogens and bioprotection
Corynebacterium casei (#160386)
🔎 :
Oka / Oka (fromage) [qc:oka], Comté [en:comte], Fontina [en:fontina], Grana Padano [en:grana-padano], Parmigiano Reggiano / Parmigiano-Reggiano [en:parmigiano-reggiano], Picon bejes tresviso [es:picon-bejes-tresviso], Tommes / Tomme cheese from cow's milk [en:tomme-cheese-from-cow-s-milk], Maroilles [en:maroilles]
Corynebacterium variabile (#1727)
🔎 :
Comté [en:comte], Fontina [en:fontina], Monte veronese [it:monte-veronese], Parmigiano Reggiano / Parmigiano-Reggiano [en:parmigiano-reggiano], Picon bejes tresviso [es:picon-bejes-tresviso], Tommes / Tomme cheese from cow's milk [en:tomme-cheese-from-cow-s-milk], Pikauba / Pikauba (fromage) [qc:pikauba], Cheddars / Cheddar cheese [en:cheddar-cheese]
🔮 Explore Concept & Symptom Cards in this Index →
09
Surface interactomes and syntrophy
🔮 Explore Concept & Symptom Cards in this Index →
10
Terroirs and protected designations (PDO/PGI)
Brevibacterium aurantiacum (#273384)
🔎 :
Picon bejes tresviso • Appellation d'origine protégée • Spain • Microbiote fromager caractérisé (2 éch.)
Corynebacterium casei (#160386)
🔎 :
Picon bejes tresviso • Appellation d'origine protégée • Spain • Microbiote fromager caractérisé (2 éch.)
Corynebacterium variabile (#1727)
🔎 :
Picon bejes tresviso • Appellation d'origine protégée • Spain • Microbiote fromager caractérisé (2 éch.)
🔮 Explore Concept & Symptom Cards in this Index →
11
Volatilome and aromatic profiles
Brevibacterium aurantiacum (#273384)
🔎 :
Lipid Aroma Precursor: Fatty acids, total monounsaturated • Lipid Aroma Precursor: MUFA 18:1
Corynebacterium casei (#160386)
🔎 :
Lipid Aroma Precursor: Fatty acids, total monounsaturated • Lipid Aroma Precursor: MUFA 18:1
Corynebacterium variabile (#1727)
🔎 :
Lipid Aroma Precursor: Fatty acids, total monounsaturated • Lipid Aroma Precursor: MUFA 18:1
🔮 Explore Concept & Symptom Cards in this Index →
12
Affinage gestures and cellar care
🔮 Explore Concept & Symptom Cards in this Index →
13
Dairy mammals, breeds and casein polymorphism (A1/A2)
🔮 Explore Concept & Symptom Cards in this Index →
14
Bioactive peptidome, functional health and clinical vigilance
Lacticaseibacillus paracasei (#1597)
🔎 :
Nutritional Biomarker: Folic acid • Nutritional Biomarker: Glutamic acid
Lactiplantibacillus plantarum (#1590)
🔎 :
Nutritional Biomarker: Vitamin A, IU • Nutritional Biomarker: Retinol
Lactococcus lactis (#1358)
🔎 :
Nutritional Biomarker: Folic acid • Nutritional Biomarker: Vitamin D (D2 + D3), International Units
🔮 Explore Concept & Symptom Cards in this Index →
⚠️ Cellar Clinical Vigilance & Generic Defects Monitoring (5)
Differential diagnosis of potential defects, biochemical mechanisms and cellar prophylaxis:
⚠️ NSLAB post-acidification, calcium lactate crystal efflorescence and tyramine agent
Alteration gustative arome🔎 Proof
Pâte courte, friable et acide, efflorescences blanches crayeuses de lactate de calcium en surface, fentes secondaires et accumulation de tyramine p…
⚠️ Putrescine accumulation agent
Defaut pate gaz fentes🔎 Proof
Fentes internes horizontales (slits), gonflement lâche des sachets sous-vide, goût acide-amer et accumulation de tyramine et putrescine • Pâte spon…
⚠️ Major histamine accumulation, pungent off-flavor and secondary eye defect agent
Alteration gustative arome🔎 Proof
Teneurs élevées en histamine (> 200 à 1000 mg/kg) provoquant un picotement lingual (goût poivré/piquant), yeux secondaires irréguliers ou fentes so…
⚠️ NSLAB late slit defect and tyramine
Defaut pate gaz fentes🔎 Proof
Fentes internes horizontales (slits), gonflement lâche des sachets sous-vide, goût acide-amer et accumulation de tyramine et putrescine
⚠️ Heterofermentative NSLAB late slit and biogenic amine (tyramine
Defaut pate gaz fentes🔎 Proof
Fentes internes (slits), gonflement des emballages sous-vide, saveur acide-piquante et accumulation conjointe de tyramine et de putrescine
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
[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 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
[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
[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
[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 ↗