Statements (47)
| Predicate | Object |
|---|---|
| gptkbp:instance_of |
gptkb:cheese
|
| gptkbp:age |
3 weeks to 2 months
|
| gptkbp:characteristic |
creamy interior
earthy aroma mold-ripened slightly tangy taste white crust |
| gptkbp:color |
gptkb:white
|
| gptkbp:commissioned |
late 18th century
|
| gptkbp:cooking_method |
grilling
baking snacks desserts French cooking cheese platters gourmet dishes |
| gptkbp:cultural_significance |
gptkb:cuisine
|
| gptkbp:fat_content |
approximately 45% fat
|
| gptkbp:flavor |
creamy
|
| gptkbp:historical_event |
became popular in the 19th century
associated with Marie Harel exported since the 19th century linked to the French Revolution recognized in the 1930s as a distinct cheese |
| https://www.w3.org/2000/01/rdf-schema#label |
Camembert de Normandie
|
| gptkbp:is_popular_in |
gptkb:France
international markets |
| gptkbp:is_similar_to |
gptkb:Neufchâtel
Brie |
| gptkbp:nutritional_value |
high in protein
high in calcium contains vitamins A and B12 |
| gptkbp:origin |
gptkb:Normandy
|
| gptkbp:pairing |
gptkb:bread
gptkb:wine fruits |
| gptkbp:pdo |
gptkb:protected_area
|
| gptkbp:producer |
artisan cheesemakers
|
| gptkbp:served_in |
gptkb:crackers
salads charcuterie |
| gptkbp:serving_temperature |
room temperature
|
| gptkbp:shikona |
edible
|
| gptkbp:texture |
soft
|
| gptkbp:type_of |
cow's milk
|
| gptkbp:bfsParent |
gptkb:Camembert_cheese
|
| gptkbp:bfsLayer |
5
|