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Official Tyrodexia™ cheese directory & category • Category #349
🧀

Cow cheeses

Open Food Facts ↗ 🔎 Proof & Primary source
International denominations: Fromages de vache | Formatge de llet de vaca | גבינות פרה | Ser krowi | Sūriai iš karvių pieno | Quesos de vaca | Краве сирене и кашкавал | ost fra komælk | αγελαδινό τυρί | Kuhmilchkäse | Cow cheeses | İnek peynirleri
Wikidata Q3088299 ↗ Europe PMC ↗
Parent cheese hierarchy and families (click to browse):
🧀 Cheeses
📂 Sub-categories & major cheese families (7)
📂 Bries 📂 Camemberts 📂 Cheddar cheese 📂 Gouda 📂 Gruyère cheeses 📂 Mimolette cheese 📂 Provolone
🧀 Cheeses and specialties belonging to this category (83)
🧀 Afuega l pitu 🏛️ Appellation d'origine protégée
🌍 Spain
🧀 Allgäuer bergkäse 🏛️ Appellation d'origine protégée
🌍 Germany
🧀 Arzua ulloa 🏛️ Appellation d'origine protégée
🌍 Galice — Spain
🧀 Auvergne blue cheese from cow's milk 🏛️ Appellation d'origine contrôlée • Appellation d'origine protégée
🌍 Puy-de-Dôme — Cantal — France
🧀 Brillat-Savarin 🏛️ Indication géographique protégée
🌍 France
🧀 Cantal 🏛️ Appellation d'origine contrôlée • Appellation d'origine protégée
🌍 Auvergne — Cantal — France
🧀 Comté 🏛️ Appellation d'origine contrôlée • Appellation d'origine protégée
🌍 Franche-Comté — France
🧀 Emmentaler 🏛️ Appellation d'origine protégée
🌍 Emmental — Switzerland
🧀 Fontina 🏛️ Appellation d'origine protégée
🌍 Italy
🧀 Laguiole 🏛️ Appellation d'origine contrôlée • Appellation d'origine protégée
🌍 Aubrac — France
🧀 Livarot 🏛️ Appellation d'origine contrôlée • Appellation d'origine protégée
🌍 Calvados — Eure — France
🧀 Mahon menorca 🏛️ Appellation d'origine protégée
🌍 Spain
🧀 Maroilles 🏛️ Appellation d'origine contrôlée • Appellation d'origine protégée
🌍 Thiérache — France
🧀 Morbier 🏛️ Appellation d'origine contrôlée • Appellation d'origine protégée
🌍 Doubs — Ain — France
🧀 Nostrano valtrompia 🏛️ Appellation d'origine protégée
🌍 Italy
🧀 Pont-l'évêque 🏛️ Appellation d'origine contrôlée • Appellation d'origine protégée
🌍 Calvados — Manche — France
🧀 Tetilla cheese 🏛️ Appellation d'origine protégée
🌍 Galice — Spain
🧀 Queso casin 🏛️ Appellation d'origine protégée
🌍 Spain
🧀 Queso de l alt urgell y la cerdanya 🏛️ Appellation d'origine protégée
🌍 Alt Urgell — Basse-Cerdagne — Spain
🧀 Queso nata de cantabria 🏛️ Appellation d'origine protégée
🌍 Spain
🧀 Reblochon 🏛️ Appellation d'origine contrôlée • Appellation d'origine protégée
🌍 Haute-Savoie — Savoie — France
🧀 Saint-Marcellin 🏛️ Indication géographique protégée
🌍 Isère — France
🧀 Saint-Nectaire 🏛️ Appellation d'origine contrôlée • Appellation d'origine protégée
🌍 Cantal — Puy-de-Dôme — France
🧀 Salers cheese 🏛️ Appellation d'origine contrôlée • Appellation d'origine protégée
🌍 Cantal — Puy-de-Dôme — France
🧀 Soumaintrain 🏛️ Indication géographique protégée
🌍 France
🧀 Taleggio 🏛️ Appellation d'origine protégée
🌍 Italy
🧀 Tomme cheese from the French Bauges mountains 🏛️ Appellation d'origine contrôlée • Appellation d'origine protégée
🌍 Massif des Bauges — France
🧀 Têtes de Moine 🏛️ Appellation d'origine protégée
🌍 Ancienne abbaye prémontrée et église abbatiale — Jura bernois — France
🧀 Vacherin fribourgeois 🏛️ Appellation d'origine protégée
🌍 France
🧀 Époisses de Bourgogne 🏛️ Appellation d'origine contrôlée • Appellation d'origine protégée
🌍 Côte-d'Or — Yonne — France
🧀 Alderman
🧀 Antep
🧀 Appenzeller cheese
🌍 Switzerland
🧀 Applewood cheese
🌍 United Kingdom
🧀 Beemster
🧀 Cow burrata
🧀 Chaource
🧀 Chubut Cheese
🌍 Argentina
🧀 Colby cheese
🌍 United States
🧀 Coulommiers
🌍 Coulommiers — France
🧀 Dil
🧀 Fontal
🌍 Italy
🧀 Soft-ripened round cheese with bloomy rind 5 to 11% fat
🧀 Soft-ripened round cheese with bloomy rind around 11% fat Coulommiers-type cheese reduced fat
🧀 Soft-ripened round cheese with bloomy rind around 5% fat Camembert-type cheese reduced fat
🧀 Firm cheese around 27% fat Maasdam-type cheese
🧀 Feta-type cheese from cow's milk
🧀 Feta-type cheese from cow's milk in oil and spices
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 ↗