Fontina cheese
E1088957
UNEXPLORED
Fontina cheese is a semi-soft, nutty, and buttery cow’s milk cheese from Italy’s Alpine Aosta Valley, prized for its excellent melting qualities in dishes like fonduta.
All labels observed (1)
| Label | Occurrences |
|---|---|
| Fontina cheese canonical | 1 |
How this entity was disambiguated
This entity first appeared as the object of triple T14273039 — resolving that mention is where its identity was fixed. The disambiguator weighed these candidate entities and picked the highlighted one (or “None”, minting a new entity). This is how homonymy is resolved: the same surface form can point to different entities.
NED1
Entity disambiguation (via context triple)
gpt-5-mini-2025-08-07
Target entity: Fontina cheese Context triple: [French-speaking Aosta Valley, notableProduct, Fontina cheese]
-
A.
Pecorino Toscano cheese
Pecorino Toscano cheese is a firm, sheep’s milk cheese from central Italy known for its smooth texture and mildly nutty, buttery flavor.
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B.
Cantal cheese
Cantal cheese is a traditional French cow’s milk cheese from the Auvergne region, known for its firm texture and nutty, tangy flavor that intensifies with age.
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C.
Parmigiano Reggiano
Parmigiano Reggiano is a hard, aged Italian cheese from specific regions of Italy, renowned worldwide for its rich, nutty flavor and granular texture.
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D.
Pecorino Romano
Pecorino Romano is a hard, salty Italian sheep’s milk cheese traditionally produced in the regions of Lazio and Sardinia, widely used for grating over pasta and in Roman cuisine.
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E.
Mont d'Or cheese
Mont d'Or cheese is a soft, rich, washed-rind cow’s milk cheese from the Jura region of France, traditionally sold in a spruce-wood box and eaten warm and spoonable.
- F. None of above. chosen
- G. Unsure - the case is ambiguous/there is not enough information to decide.
NED2
Entity disambiguation (via description)
gpt-5-mini-2025-08-07
Target entity: Fontina cheese Target entity description: Fontina cheese is a semi-soft, nutty, and buttery cow’s milk cheese from Italy’s Alpine Aosta Valley, prized for its excellent melting qualities in dishes like fonduta.
-
A.
Pecorino Toscano cheese
Pecorino Toscano cheese is a firm, sheep’s milk cheese from central Italy known for its smooth texture and mildly nutty, buttery flavor.
-
B.
Cantal cheese
Cantal cheese is a traditional French cow’s milk cheese from the Auvergne region, known for its firm texture and nutty, tangy flavor that intensifies with age.
-
C.
Parmigiano Reggiano
Parmigiano Reggiano is a hard, aged Italian cheese from specific regions of Italy, renowned worldwide for its rich, nutty flavor and granular texture.
-
D.
Pecorino Romano
Pecorino Romano is a hard, salty Italian sheep’s milk cheese traditionally produced in the regions of Lazio and Sardinia, widely used for grating over pasta and in Roman cuisine.
-
E.
Mont d'Or cheese
Mont d'Or cheese is a soft, rich, washed-rind cow’s milk cheese from the Jura region of France, traditionally sold in a spruce-wood box and eaten warm and spoonable.
- F. None of above. chosen
Referenced by (1)
Full triples — surface form annotated when it differs from this entity's canonical label.