Official Tyrodexia™ cheese directory & category • Category #400
International denominations: İtalyan peynirleri | Formaggi italiani | Italienischer Käse | Italienska ostar | Itališki sūriai | italialaiset juustot | גבינות איטלקיות | Formatges italians | Итальянские сыры | Queijos italianos | Sery włoskie | Olasz sajtok
Tyrodexia™ thematic directory & awards:
This category structures 3 sub-categories and cheese families as well as 50 cheeses and specialties. Select a sub-family or cheese below to open its record.
Parent cheese hierarchy and families (click to browse):
📂 Sub-categories & major cheese families (3)
🧀 Cheeses and specialties belonging to this category (50)
🧀 Asiago
🏛️ Appellation d'origine protégée
🌍 Italy
🧀 Bitto
🏛️ Appellation d'origine protégée
🌍 Italy
🧀 Bra
🏛️ Appellation d'origine protégée
🌍 Italy
🧀 Burrata di andria
🏛️ indication géographique protégée
🌍 Italy
🧀 Caciocavallo Silano
🏛️ Appellation d'origine protégée
🌍 Italy
🧀 Canestrato di moliterno
🏛️ Indicazione geografica protetta
🌍 Italy
🧀 Canestrato pugliese
🏛️ Appellation d'origine protégée
🌍 Italy
🧀 Casatella trevigiana
🏛️ Appellation d'origine protégée
🌍 Italy
🧀 Casciotta d urbino
🏛️ Appellation d'origine protégée
🌍 Italy
🧀 Castelmagno
🏛️ Appellation d'origine protégée
🌍 Italy
🧀 Fiore sardo
🏛️ Appellation d'origine protégée
🌍 Italy
🧀 Fontina
🏛️ Appellation d'origine protégée
🌍 Italy
🧀 Formaggella del luinese
🏛️ Appellation d'origine protégée
🌍 Lombardie — Italy
🧀 Formai de mut dell alta valle brembana
🏛️ Appellation d'origine protégée
🌍 Italy
🧀 Grana Padano
🏛️ Appellation d'origine protégée
🌍 Lombardie — Italy
🧀 Monte veronese
🏛️ Appellation d'origine protégée
🌍 Vénétie — Italy
🧀 Mozzarella
🏛️ Spécialité traditionnelle garantie
🌍 Campanie — Italy
🧀 Murazzano
🏛️ Appellation d'origine protégée
🌍 Piémont — Italy
🧀 Nostrano valtrompia
🏛️ Appellation d'origine protégée
🌍 Italy
🧀 Ossolano
🏛️ Appellation d'origine protégée
🌍 Italy
🧀 Parmigiano-Reggiano
🏛️ Appellation d'origine protégée
🌍 Province de Parme — Italy
🧀 Pecorino di filiano
🏛️ Appellation d'origine protégée
🌍 Italy
🧀 Pecorino sardo
🏛️ Appellation d'origine protégée
🌍 Italy
🧀 Pecorino toscano
🏛️ Appellation d'origine protégée
🌍 Italy
🧀 Piacentinu ennese
🏛️ Appellation d'origine protégée
🌍 Province d'Enna — Italy
🧀 Piave
🏛️ Appellation d'origine protégée
🌍 Italy
🧀 Puzzone di moena
🏛️ Appellation d'origine protégée
🌍 Province autonome de Trente — Italy
🧀 Quartirolo lombardo
🏛️ Appellation d'origine protégée
🌍 Italy
🧀 Ragusano
🏛️ Appellation d'origine protégée
🌍 Italy
🧀 Raschera
🏛️ Appellation d'origine protégée
🌍 Italy
🧀 Spressa delle giudicarie
🏛️ Appellation d'origine protégée
🌍 Italy
🧀 Squacquerone di romagna
🏛️ Appellation d'origine protégée
🌍 Italy
🧀 Strachitunt
🏛️ Appellation d'origine protégée
🌍 Italy
🧀 Taleggio
🏛️ Appellation d'origine protégée
🌍 Italy
🧀 Toma piemontese
🏛️ Appellation d'origine protégée
🌍 Italy
🧀 Valle d aosta fromadzo
🏛️ Appellation d'origine protégée
🌍 Italy
🧀 Valtellina casera
🏛️ Appellation d'origine protégée
🌍 Lombardie — Italy
🧀 Vastedda della valle del belice
🏛️ Appellation d'origine protégée
🌍 Italy
🧀 Formaggio di fossa di sogliano
🧀 Gorgonzola et mascarpone
🧀 Gorgonzolas
🧀 Mascarpone
🧀 Montasio
🧀 Provola dei nebrodi
🧀 Robiola
🧀 Salva cremasco
🧀 Scamorza
🧀 Stelvio
Reference biological ecosystem • Technological family
Browse full directory →
Browse full directory →
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 & milking breeds
(2 associated with this matrix)
Milking species, North American, Québec and European/PDO dairy breeds (A1/A2 & κ-caseins)
★ Laits de vache
Monograph →
★ Laits de brebis
Monograph →
🦠
Bacteria, lactic & ripening starters
(1 associated with this matrix)
Lactic starters, propionics, smear coryneforms, brine archaea and bioprotection
★ NCBI PubMed Citations
Monograph →
⚡ Index-Experts™ mobilized in this matrix ecosystem (7)
01
Synonyms and historical names (NCBI)
Book ↗
08
Pathogens and bioprotection
Book ↗
cow (#9913)
NCBI ↗ :
Bra [it:bra], Comté [en:comte], Piave [en:piave], Bitto [it:bitto], Asiago [en:asiago], Salers / Salers cheese [en:salers-cheese]
sheep (#9940)
NCBI ↗ :
Murazzano [it:murazzano], Roqueforts / Roquefort cheeses [en:roquefort-cheeses], Ossau-Iraty / Ossau-Iraty cheeses [en:ossau-iraty-cheeses], Fiore sardo [it:fiore-sardo], Kefalograviera [en:kefalograviera], Pecorino sardo [it:pecorino-sardo]
13
Dairy mammals, breeds and casein polymorphism (A1/A2)
Book ↗
cow (#9913)
NCBI ↗ :
Bra [it:bra], Comté [en:comte], Piave [en:piave], Bitto [it:bitto], Asiago [en:asiago], Salers / Salers cheese [en:salers-cheese], Fontina [en:fontina], Beaufort [en:beaufort] • Mammals
sheep (#9940)
NCBI ↗ :
Murazzano [it:murazzano], Roqueforts / Roquefort cheeses [en:roquefort-cheeses], Ossau-Iraty / Ossau-Iraty cheeses [en:ossau-iraty-cheeses], Fiore sardo [it:fiore-sardo], Kefalograviera [en:kefalograviera], Pecorino sardo [it:pecorino-sardo], Queijo de nisa [pt:queijo-de-nisa], Pecorino Romano [en:pecorino-romano] • Mammals
🧀
Master index of cheese starters and ripening cultures
Book ↗
Enterococcus italicus (#246144)
NCBI ↗ :
Sana [en:sana], Fromages italiens / Italian cheeses [en:italian-cheeses]
04
Cheese families and technologies
Book ↗
10
Terroirs and protected designations (PDO/PGI)
Book ↗
14
Bioactive peptidome, functional health and clinical vigilance
Book ↗
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 ↗