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Cheese from France
A cow-milk farmhouse tomme from Haute-Loire that ripens in warm, damp cellars where cheese mites, the artisous, live on the rind. Genetic and chemical studies of the mites at an Artisou farm found Tyrolichus casei, whose secretions give the rind a lemony note. No published source gives its make or ripening numbers.
A short entry: the sources we found record only what is said here about Artisou itself. Its own sources do not record how it is made, so the steps and scenes below are those of Mimolette (extra-vieille), the closest documented cheese ferment, shown as a guide to the method, not as a record of Artisou.
| Cow milk | [generationvoyage] |
| Cheese mites (artisous), living in the ripening cellar | [shimano2022][connexion2017] |
| Starter | other: cheese mites (artisous) on the rind |
Total time across the steps of Mimolette (extra-vieille): 13 months
What changes: Lactic cultures go into the pasteurised milk and start to sour it
Output: ripened milk.
Microbes at work in this step
mesophilic lactic bacteria start to sour the milk
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
A cow-milk farmhouse tomme from Haute-Loire that ripens in warm, damp cellars where cheese mites, the artisous, live on the rind. Genetic and chemical studies of the mites at an Artisou farm found Tyrolichus casei, whose secretions give the rind a lemony note. No published source gives its make or ripening numbers. Not named in any source read; the young tomme is soured by lactic acid bacteria as in other farmhouse tommes does most of the fermenting.
The rind is worked by mites rather than by moulds or bacteria, as on Milbenkäse and Mimolette. The lemon-like note comes from neral in the mites' secretions and was not found in the cheese once the mites were removed.
Every number is labelled with how it is known. How this atlas is made
Producers asked the INAO for an AOP in 2017. A first meeting with INAO officials took place in November 2017, and in 2018 the association was still gathering the data for a specification.
