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CHEESE SCIENCE & NCBI 2026
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Official cheese monograph • Primary key Cheese #209
🧀

Coulommiers

en:coulommiers ↗
International denominations: Coulommiers | Coulommiers sajt | Куломие
Wikidata Q774297 ↗ Europe PMC ↗
Tyrodexia™ technical & terroir synthesis (autonomous SQLite): Breast milk (Homo sapiens, TaxID #9606)
Parent cheese hierarchy and families (click to browse):
🧀 Cow cheeses 🧀 French cheeses 🧀 Soft cheeses with bloomy rind
Laboratory analysis • Reference average values per 100 g (100% offline)

🔬 Reference average biochemical profile (Coulommiers — USDA SR Legacy #173435)

USDA FoodData Central #173435 ↗
TDM (100% − H2O)
39.2 %
FDM (Lipid / TDM)
53.7 %
NaCl (NaCl)
1.15 g
Lactose
0.00 g
Water
60.75 g
Energy
264 kcal
Protein
18.52 g
Total lipid (fat)
21.08 g
Ash
1.58 g
Carbohydrate, by difference
0.00 g
Sugars, Total
0.00 g
Cholesterol
46 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:
✨ Honey ✨ Cinnamon ✨ Salt ✨ Flour ✨ Ham ✨ White pepper ✨ Walnut ✨ Meat
Reference biological ecosystem • Technological family

Living organisms associated with this matrix and its technological family

Dairy mammals, lactic and ripening starters, yeasts, molds, cellar woods, alpine plants and bacteriophages officially linked in SQLite to this technological family.

🐄 Dairy mammals (1 associated with this matrix)
Cow, zebu, buffalo, goat, sheep, yak, camel, mare, donkey, reindeer, moose
Browse full directory →
🦠 Bacteria, lactic & ripening starters (1 associated with this matrix)
Lactic starters, propionics, smear coryneforms, brine archaea and bioprotection
Browse full directory →
🍄 Yeasts, molds & fungi (2 associated with this matrix)
Bloom rinds, blue veins, deacidifying yeasts, mucorales and fungal coagulants
Browse full directory →
🧬 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)
🧀 Master index of cheese starters and ripening cultures
Book ↗
Lactococcus lactis (#1358) NCBI ↗ : Comté [en:comte], Mozzarella [en:mozzarella], Camemberts de Normandie [en:camemberts-de-normandie], Edam [en:edam], Pérail [fr:perail], Goudas / Gouda [en:gouda], Chaource [en:chaource], Neufchâtel / Neufchâtel cheese from cow's milk [en:neufchatel-cheese-from-cow-s-milk], Coulommiers [en:coulommiers], Brie de Meaux / Brie de Meaux cheeses [en:brie-de-meaux-cheeses]
Geotrichum candidum (#1173061) NCBI ↗ : Taleggio [en:taleggio], Camemberts de Normandie [en:camemberts-de-normandie], Bries [en:bries], Pérail [fr:perail], Langres [en:langres], Livarot [en:livarot], Chaource [en:chaource], Époisses / Époisses de Bourgogne [en:epoisses-de-bourgogne], Mont d'Or [en:mont-d-or], Neufchâtel / Neufchâtel cheese from cow's milk [en:neufchatel-cheese-from-cow-s-milk]
Penicillium camemberti (#5075) NCBI ↗ : Roqueforts / Roquefort cheeses [en:roquefort-cheeses], Camemberts de Normandie [en:camemberts-de-normandie], Bries [en:bries], Pérail [fr:perail], Chaource [en:chaource], Neufchâtel / Neufchâtel cheese from cow's milk [en:neufchatel-cheese-from-cow-s-milk], Camemberts [en:camemberts], Coulommiers [en:coulommiers], Brie de Meaux / Brie de Meaux cheeses [en:brie-de-meaux-cheeses], Brie de Melun [en:brie-de-melun]
01 Synonyms and historical names (NCBI)
Book ↗
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
Penicillium camemberti (#5075) NCBI ↗ : Penicillium camemberti ≡ Penicillium camemberti Thom, 1906 • Penicillium caseicola Bainier 1907 • Penicillium caseicola
02 Ecological origins and habitats
Book ↗
Lactococcus lactis (#1358) NCBI ↗ : Comté [en:comte], Mozzarella [en:mozzarella], Camemberts de Normandie [en:camemberts-de-normandie], Edam [en:edam], Pérail [fr:perail], Goudas / Gouda [en:gouda], Chaource [en:chaource], Neufchâtel / Neufchâtel cheese from cow's milk [en:neufchatel-cheese-from-cow-s-milk] • France — Franche-Comté ; Italie — Latium, Molise, Pouilles, Campanie ; France — Calvados, Eure, Orne, Manche ; Canada
Geotrichum candidum (#1173061) NCBI ↗ : Taleggio [en:taleggio], Camemberts de Normandie [en:camemberts-de-normandie], Bries [en:bries], Pérail [fr:perail], Langres [en:langres], Livarot [en:livarot], Chaource [en:chaource], Époisses / Époisses de Bourgogne [en:epoisses-de-bourgogne] • Italie ; France — Calvados, Eure, Orne, Manche ; Canada
Penicillium camemberti (#5075) NCBI ↗ : Roqueforts / Roquefort cheeses [en:roquefort-cheeses], Camemberts de Normandie [en:camemberts-de-normandie], Bries [en:bries], Pérail [fr:perail], Chaource [en:chaource], Neufchâtel / Neufchâtel cheese from cow's milk [en:neufchatel-cheese-from-cow-s-milk], Camemberts [en:camemberts], Coulommiers [en:coulommiers] • France — Roquefort-sur-Soulzon ; France — Calvados, Eure, Orne, Manche ; Canada
03 Paste textures and rheology
Book ↗
Lactococcus lactis (#1358) NCBI ↗ : Tryptophan : 0.515 g ; Threonine : 0.983 g ; Isoleucine : 1.135 g ; Leucine : 1.826 g ; Lysine : 0.965 g ; Methionine : 0.515 g
Geotrichum candidum (#1173061) NCBI ↗ : Tryptophan : 0.515 g ; Threonine : 0.983 g ; Isoleucine : 1.135 g ; Leucine : 1.826 g ; Lysine : 0.965 g ; Methionine : 0.515 g
Penicillium camemberti (#5075) NCBI ↗ : Tryptophan : 0.303 g ; Threonine : 0.965 g ; Isoleucine : 1.217 g ; Leucine : 2.114 g ; Lysine : 1.848 g ; Methionine : 0.558 g
04 Cheese families and technologies
Book ↗
Lactococcus lactis (#1358) NCBI ↗ : Fromages de vache ; Fromages de France ; Fromages à pâte pressée cuite ; Fromages italiens ; Fromages à pâte filée • Comté [en:comte], Mozzarella [en:mozzarella], Camemberts de Normandie [en:camemberts-de-normandie], Edam [en:edam], Pérail [fr:perail], Goudas / Gouda [en:gouda]
Geotrichum candidum (#1173061) NCBI ↗ : Fromages de vache ; Fromages italiens ; Camemberts au lait cru de vache ; Fromages de France ; Fromages à pâte molle à croûte fleurie • Taleggio [en:taleggio], Camemberts de Normandie [en:camemberts-de-normandie], Bries [en:bries], Pérail [fr:perail], Langres [en:langres], Livarot [en:livarot]
Penicillium camemberti (#5075) NCBI ↗ : Fromages à pâte persillée français ; Fromages de brebis ; Camemberts au lait cru de vache ; Fromages de France ; Fromages de vache • Roqueforts / Roquefort cheeses [en:roquefort-cheeses], Camemberts de Normandie [en:camemberts-de-normandie], Bries [en:bries], Pérail [fr:perail], Chaource [en:chaource], Neufchâtel / Neufchâtel cheese from cow's milk [en:neufchatel-cheese-from-cow-s-milk]
05 Technological markers (pH and gas)
Book ↗
Lactococcus lactis (#1358) NCBI ↗ : Eau : 50.01 g ; Glucides : 2.40 g ; Sucres : 0.00 g ; Lactose : 0.00 g
Geotrichum candidum (#1173061) NCBI ↗ : Eau : 50.01 g ; Glucides : 2.40 g ; Sucres : 0.00 g ; Lactose : 0.00 g
Penicillium camemberti (#5075) NCBI ↗ : Lactose : 2.00 g ; Glucides : 2.00 g
09 Surface interactomes and syntrophy
Book ↗
Lactococcus lactis (#1358) NCBI ↗ : Acidipropionibacterium acidipropionici (TaxID:1748), Acidipropionibacterium jensenii (TaxID:1749), Acidipropionibacterium jensenii DSM 20535 (TaxID:1122997), Acidipropionibacterium thoenii (TaxID:1751), Acidipropionibacterium thoenii DSM 20276 (TaxID:1122998), Acidipropionibacterium timonense (TaxID:2161818), Acidipropionibacterium virtanenii (TaxID:2057246), Aeriscardovia aeriphila (TaxID:218139)
Geotrichum candidum (#1173061) NCBI ↗ : Aciculoconidium aculeatum (TaxID:43968), Acidipropionibacterium acidipropionici (TaxID:1748), Agreia bicolorata (TaxID:110935), Agreia pratensis (TaxID:150121), Agrococcus baldri (TaxID:153730), Agrococcus beijingensis (TaxID:3068634), Agrococcus carbonis (TaxID:684552), Agrococcus casei (TaxID:343512)
Penicillium camemberti (#5075) NCBI ↗ : Arxiozyma bovina (TaxID:278024), Arxiozyma heterogenica (TaxID:278026), Arxiozyma pintolopesii (TaxID:278025), Arxiozyma slooffiae (TaxID:278027), Arxiozyma telluris (TaxID:36907), Aspergillus aculeatus (TaxID:5053), Aspergillus aculeatus ATCC 16872 (TaxID:690307), Aspergillus fijiensis (TaxID:1191702)
10 Terroirs and protected designations (PDO/PGI)
Book ↗
Lactococcus lactis (#1358) NCBI ↗ : Coulommiers [en:coulommiers]
Geotrichum candidum (#1173061) NCBI ↗ : Coulommiers [en:coulommiers]
Penicillium camemberti (#5075) NCBI ↗ : Coulommiers [en:coulommiers]
11 Volatilome and aromatic profiles
Book ↗
Lactococcus lactis (#1358) NCBI ↗ : Fatty acids, total saturated : 13.900 g ; SFA 4:0 : 0.805 g ; SFA 6:0 : 0.446 g ; SFA 8:0 : 0.257 g ; Tryptophan : 0.515 g ; Threonine : 0.983 g ; Isoleucine : 1.135 g
Geotrichum candidum (#1173061) NCBI ↗ : Fatty acids, total saturated : 13.900 g ; SFA 4:0 : 0.805 g ; SFA 6:0 : 0.446 g ; SFA 8:0 : 0.257 g ; Tryptophan : 0.515 g ; Threonine : 0.983 g ; Isoleucine : 1.135 g
Penicillium camemberti (#5075) NCBI ↗ : Fatty acids, total saturated : 19.263 g ; SFA 4:0 : 0.877 g ; SFA 6:0 : 0.660 g ; SFA 8:0 : 0.674 g ; Tryptophan : 0.303 g ; Threonine : 0.965 g ; Isoleucine : 1.217 g
14 Bioactive peptidome, functional health and clinical vigilance
Book ↗
Lactococcus lactis (#1358) NCBI ↗ : Fatty acids, total saturated : 13.900 g ; SFA 4:0 : 0.805 g ; SFA 6:0 : 0.446 g ; SFA 8:0 : 0.257 g ; Calcium (Ca) / Phosphore (P) (Ca/P) : 1.43 ; Calcium (Ca) : 505.0 mg ; Fer (Fe) : 0.4 mg ; Magnésium (Mg) : 20.0 mg
Geotrichum candidum (#1173061) NCBI ↗ : Fatty acids, total saturated : 13.900 g ; SFA 4:0 : 0.805 g ; SFA 6:0 : 0.446 g ; SFA 8:0 : 0.257 g ; Calcium (Ca) / Phosphore (P) (Ca/P) : 1.43 ; Calcium (Ca) : 505.0 mg ; Fer (Fe) : 0.4 mg ; Magnésium (Mg) : 20.0 mg
Penicillium camemberti (#5075) NCBI ↗ : Fatty acids, total saturated : 19.263 g ; SFA 4:0 : 0.877 g ; SFA 6:0 : 0.660 g ; SFA 8:0 : 0.674 g ; Calcium (Ca) / Phosphore (P) (Ca/P) : 1.69 ; Calcium (Ca) : 662.0 mg ; Fer (Fe) : 0.6 mg ; Magnésium (Mg) : 30.0 mg
08 Pathogens and bioprotection
Book ↗
Penicillium camemberti (#5075) NCBI ↗ : brefeldin A [C16H24O4, Macrolide lactones, DOI:10.1055/S-2006-961528] ; Penicamedine A [C21H22N2O7, Cyclopiazonic acid-tpye tetramate alkaloids, DOI:10.1002/CBDV.201400412]
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...)
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
  • • Connected to the Tyrodexia™ knowledge graph
ISBN (ISBN forthcoming) Reserve ↗