|
gptkbp:instanceOf
|
cheese
|
|
gptkbp:age
|
minimum 4 months
|
|
gptkbp:alcoholContent
|
45% fat in dry matter
|
|
gptkbp:barrelLength
|
natural rind
|
|
gptkbp:brewingProcess
|
aging
curdling
salting
cutting curds
lactic fermentation
pressing curds
|
|
gptkbp:colors
|
brown
pale yellow
|
|
gptkbp:cookingMethod
|
sandwiches
fondue
cheese boards
gratin
|
|
gptkbp:culturalSignificance
|
traditional_French_cuisine
|
|
gptkbp:currentStatus
|
gptkb:Appellation_d'Origine_Contrôlée
|
|
gptkbp:flavorProfile
|
nutty
|
|
gptkbp:food_options
|
hard cheese
|
|
gptkbp:fuel_capacity
|
exported worldwide
popular_in_France
|
|
gptkbp:generator
|
in cellars
|
|
gptkbp:historicalLegacy
|
12th century
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Comté
|
|
gptkbp:nutritionalValue
|
high in protein
rich in calcium
source of vitamins A and B12
|
|
gptkbp:origin
|
gptkb:France
|
|
gptkbp:pairing
|
fruits
red wine
white wine
nuts
|
|
gptkbp:productionCompany
|
gptkb:Jura_Mountains
traditional methods
|
|
gptkbp:region
|
gptkb:Franche-Comté
|
|
gptkbp:relatedTo
|
Beaufort
Emmental
Gruyère
|
|
gptkbp:revenue
|
over 40,000 tons
|
|
gptkbp:size
|
large wheels
|
|
gptkbp:texture
|
firm
|
|
gptkbp:type
|
cow's milk
|
|
gptkbp:weight
|
up to 40 kg
|