Official cheese monograph • Primary key Cheese #1199
Tyrodexia™ technical & terroir synthesis (autonomous SQLite):
Sheep (Ovis aries, TaxID:9940)
Parent cheese hierarchy and families (click to browse):
Reference biological ecosystem • 1,479 certified relations
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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)
★ Sheep
Monograph →
🦠
Bacteria, lactic & ripening starters
(3 associated with this matrix)
Lactic starters, propionics, smear coryneforms, brine archaea and bioprotection
★ Major NSLAB flora of sheep's milk cheeses developing lipolysis and peptidolysis rich in hazelnut, butter and lanolin notes
Monograph →
★ Rapid acidification of ovine milk twice as rich in total solids (caseins and lipids) as cow's milk
Monograph →
★ Thermophilic acidification of Mediterranean pressed and brined sheep's milk cheeses (Pecorino, Feta)
Monograph →
🌿
Alpine plants, coagulants & cellar woods
(1 associated with this matrix)
Alpine pasture flora, thistles and plant rennets, spruce boards, leaves and seaweeds
★ Quintessential Iberian and Mediterranean plant coagulant for sheep's milk, whose cardosins display specific affinity for ovine caseins
Monograph →
🧬
Bacteriophages & dairy virome
(16 associated with this matrix)
Host-verified lactic and ripening phages (Skunavirus, Ceduovirus, Moineauvirus, Brussowvirus...)
★ Virus-Host DB (Lactococcus lactis)
Monograph →
★ Virus-Host DB (Lactiplantibacillus plantarum)
Monograph →
★ Virus-Host DB (Lactiplantibacillus plantarum)
Monograph →
★ Virus-Host DB (Lactiplantibacillus plantarum)
Monograph →
★ Virus-Host DB (Lactiplantibacillus plantarum)
Monograph →
★ Virus-Host DB (Lactiplantibacillus plantarum)
Monograph →
★ Virus-Host DB (Lactiplantibacillus plantarum)
Monograph →
★ Virus-Host DB (Lactiplantibacillus plantarum)
Monograph →
★ Virus-Host DB (Lactiplantibacillus plantarum)
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 (13)
01
Synonyms and historical names (NCBI)
Book ↗
Lactiplantibacillus plantarum (#1590)
NCBI ↗ :
Lactiplantibacillus plantarum ≡ Lactobacillus arabinosus • Lactobacillus arizonensis • Lactobacillus plantarum (Orla-Jensen 1919) Bergey et al. 1923 (Approved Lists 1980) • Lactobacterium plantarum • Streptobacterium plantarum
Lactococcus lactis (#1358)
NCBI ↗ :
Lactococcus lactis ≡ Lactobacillus xylosus • Streptococcus lactis (Lister 1873) Lohnis 1909 (Approved Lists 1980)
08
Pathogens and bioprotection
Book ↗
Ovis aries (#9940)
NCBI ↗ :
Tuma [en:tuma], Κασέρι [el:κασέρι], Manouri [de:manouri], Μπάτζος [el:μπάτζος], Oscypek [pl:oscypek], Manchego [en:manchego]
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]
Streptococcus thermophilus (#1308)
NCBI ↗ :
Feta [en:feta], Comté [en:comte], Banon [fr:banon], Asiago [en:asiago], Fontina [en:fontina], Beaufort [en:beaufort]
13
Dairy mammals, breeds and casein polymorphism (A1/A2)
Book ↗
Ovis aries (#9940)
NCBI ↗ :
Tuma [en:tuma], Κασέρι [el:κασέρι], Manouri [de:manouri], Μπάτζος [el:μπάτζος], Oscypek [pl:oscypek], Manchego [en:manchego], Cabrales [es:cabrales], Idiazabal [es:idiazabal] • Mammals
🧀
Master index of cheese starters and ripening cultures
Book ↗
Lactiplantibacillus plantarum (#1590)
NCBI ↗ :
Feta [en:feta], Cantal [en:cantal], Manchego [en:manchego], Torta del casar [es:torta-del-casar], Pecorino Romano [en:pecorino-romano], Sheep's-milk cheeses / Sheep's-milk cheeses [en:sheep-s-milk-cheeses]
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]
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 ↗
Lactiplantibacillus plantarum (#1590)
NCBI ↗ :
Greece ; France — Auvergne — Cantal ; Spain — Castille-La Manche — La Manche ; Spain ; Italy
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
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
04
Cheese families and technologies
Book ↗
Lactiplantibacillus plantarum (#1590)
NCBI ↗ :
Greek cheeses ; Cow cheeses ; French cheeses ; Uncooked pressed cheeses ; Sheep's-milk cheeses
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]
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 ↗
Lactiplantibacillus plantarum (#1590)
NCBI ↗ :
Lactose : 0.00 g ; Carbohydrate, by difference : 3.88 g ; Sucres : 0.00 g
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
10
Terroirs and protected designations (PDO/PGI)
Book ↗
11
Volatilome and aromatic profiles
Book ↗
Lactiplantibacillus plantarum (#1590)
NCBI ↗ :
Fatty acids, total saturated : 13.300 g ; SFA 4:0 : 0.714 g ; SFA 6:0 : 0.528 g ; SFA 8:0 : 0.503 g ; Tryptophan : 0.200 g ; Threonine : 0.637 g ; Isoleucine : 0.803 g
14
Bioactive peptidome, functional health and clinical vigilance
Book ↗
Lactiplantibacillus plantarum (#1590)
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
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
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
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)
16
Plant coagulants, clotting enzymes and cellar wood species
Book ↗
Cynara cardunculus (#4265)
NCBI ↗ :
Mandatory plant coagulant (infusion of wild cardoon pistils): its aspartic proteases (cardosins A and B) hydrolyze alpha-s and beta-caseins during ripening, liquefying the interior into a spoonable cream (atortado) ; Quintessential Iberian and Mediterranean plant coagulant for sheep's milk, whose cardosins display specific affinity for ovine caseins
07
Bacteriophages and dairy virome
Book ↗
Lactiplantibacillus phage Gut-P1 (#2933275)
NCBI ↗ :
Lactiplantibacillus plantarum (TaxID:1590) • Phages
Lactiplantibacillus phage H1-Guo (#3155565)
NCBI ↗ :
Lactiplantibacillus plantarum (TaxID:1590) • Phages
Visual observation of the wheel, rind and paste (Wikimedia Commons)
Google Images ↗
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 ↗