Forthcoming Inaugural edition: Upcoming release of Le grand dictionnaire du microbiome des fromages — Imminent campaign for our 5 tutelary master cheesemakers (priority in Québec).
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CHEESE SCIENCE & NCBI 2026
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Official cheese monograph • Primary key Cheese #870
🧀

Bleus de Laqueuille

fr:bleus-de-laqueuille ↗
International denominations: Bleus de Laqueuille
Wikidata Q478725 ↗ Europe PMC ↗
Tyrodexia™ technical & terroir synthesis (autonomous SQLite): Breast milk (Homo sapiens, TaxID #9606)
Parent cheese hierarchy and families (click to browse):
🧀 French blue-veined cheeses
Laboratory analysis • Reference average values per 100 g (100% offline)

🔬 Reference average biochemical profile (Bleus de Laqueuille — USDA SR Legacy #172175)

USDA FoodData Central #172175 ↗
TDM (100% − H2O)
57.6 %
FDM (Lipid / TDM)
49.9 %
NaCl (NaCl)
2.87 g
Lactose
0.50 g
Water
42.41 g
Energy
353 kcal
Protein
21.40 g
Total lipid (fat)
28.74 g
Ash
5.11 g
Carbohydrate, by difference
2.34 g
Sugars, Total
0.50 g
Cholesterol
75 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 →
🍄 Yeasts, molds & fungi (1 associated with this matrix)
Bloom rinds, blue veins, deacidifying yeasts, mucorales and fungal coagulants
Browse full directory →
⚡ Index-Experts™ mobilized in this matrix ecosystem (10)
🧀 Master index of cheese starters and ripening cultures
Book ↗
Penicillium roqueforti (#5082) NCBI ↗ : Bleu d'Élisabeth / Bleu d'Élizabeth [qc:bleu-d-elisabeth], Roqueforts / Roquefort cheeses [en:roquefort-cheeses], Gorgonzola AOP / Gorgonzola PDO [en:gorgonzola-aop], Bries [en:bries], Cabrales [es:cabrales], Camemberts [en:camemberts], Bleu de Gex / Gex blue cheese [en:gex-blue-cheese], Gorgonzolas [en:gorgonzolas], Beenleigh Blue / Beenleigh Blue cheese [en:beenleigh-blue-cheese], Stilton cheese [en:stilton-cheese]
02 Ecological origins and habitats
Book ↗
Penicillium roqueforti (#5082) NCBI ↗ : Bleu d'Élisabeth / Bleu d'Élizabeth [qc:bleu-d-elisabeth], Roqueforts / Roquefort cheeses [en:roquefort-cheeses], Gorgonzola AOP / Gorgonzola PDO [en:gorgonzola-aop], Bries [en:bries], Cabrales [es:cabrales], Camemberts [en:camemberts], Bleu de Gex / Gex blue cheese [en:gex-blue-cheese], Gorgonzolas [en:gorgonzolas] • Canada — Centre-du-Québec ; France — Roquefort-sur-Soulzon ; Italie ; Québec — Cantons de l'Est
03 Paste textures and rheology
Book ↗
Penicillium roqueforti (#5082) 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
04 Cheese families and technologies
Book ↗
Penicillium roqueforti (#5082) NCBI ↗ : Fromages canadiens ; Fromages à pâte persillée français ; Fromages de brebis ; Fromages de vache ; Fromages de France • Bleu d'Élisabeth / Bleu d'Élizabeth [qc:bleu-d-elisabeth], Roqueforts / Roquefort cheeses [en:roquefort-cheeses], Gorgonzola AOP / Gorgonzola PDO [en:gorgonzola-aop], Bries [en:bries], Cabrales [es:cabrales], Camemberts [en:camemberts]
05 Technological markers (pH and gas)
Book ↗
Penicillium roqueforti (#5082) NCBI ↗ : Eau : 50.01 g ; Glucides : 2.40 g ; Sucres : 0.00 g ; Lactose : 0.00 g
08 Pathogens and bioprotection
Book ↗
Penicillium roqueforti (#5082) NCBI ↗ : roquefortine D [C22H25N5O2, Other indole diketopiperazine alkaloids, DOI:10.1271/BBB1961.42.2387] ; Roquefortine C [C22H23N5O2, Other indole diketopiperazine alkaloids, DOI:10.1016/S0040-4020(01)81556-8] ; Marcfortine C [C27H33N3O3, Indole diketopiperazine alkaloids (L-Trp, L-Pro), DOI:10.1039/C39800000601]
09 Surface interactomes and syntrophy
Book ↗
Penicillium roqueforti (#5082) 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 ↗
Penicillium roqueforti (#5082) NCBI ↗ : Bleus de Laqueuille [fr:bleus-de-laqueuille]
11 Volatilome and aromatic profiles
Book ↗
Penicillium roqueforti (#5082) NCBI ↗ : Penicillic acid [C8H10O4, Branched fatty acids, DOI:10.1016/B978-0-12-179760-7.50024-3] ; Alpha-Panasinsen [C15H24, Panasinsane sesquiterpenoids, DOI:10.1016/S0031-9422(02)00002-X] ; (+)-Aristolochene [C15H24, Eremophilane sesquiterpenoids, DOI:10.1016/S0031-9422(02)00002-X] ; Eremofortin B [C15H20O3, Eremophilane sesquiterpenoids, DOI:10.1016/0040-4020(80)88024-0] ; Eremofortin E [C17H21NO6, Eremophilane sesquiterpenoids, DOI:10.1016/0040-4020(80)88024-0] ; Eremofortin C [C17H22O6, Eremophilane sesquiterpenoids, DOI:10.1016/0040-4020(80)88024-0] ; Eremofortin A [C17H22O5, Eremophilane sesquiterpenoids, DOI:10.1016/0040-4020(80)88024-0] ; 2,3-Dihydroxybenzoic acid [C7H6O4, Simple phenolic acids, DOI:10.1271/BBB.59.319] ; PR Toxin [C17H20O6, Eremophilane sesquiterpenoids, DOI:10.1128/AEM.57.9.2581-2585.1991]
14 Bioactive peptidome, functional health and clinical vigilance
Book ↗
Penicillium roqueforti (#5082) NCBI ↗ : Thiamin : 0.03 mg ; Riboflavin : 0.28 mg ; Niacin : 0.10 mg ; Vitamine B5 (Acide pantothénique) : 0.14 mg ; Vitamin B-6 : 0.04 mg ; Folates (folates totaux) : 7.00 µg
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 ↗