|
gptkbp:instanceOf
|
gptkb:cheese
|
|
gptkbp:alsoKnownAs
|
gptkb:Emmentaler
gptkb:Emmenthal
|
|
gptkbp:category
|
Swiss cheese
|
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gptkbp:characteristic
|
holes
|
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gptkbp:color
|
pale yellow
|
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gptkbp:containsBacteria
|
gptkb:Lactobacillus
gptkb:Streptococcus_thermophilus
Propionibacterium freudenreichii
|
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gptkbp:countryOfOrigin
|
gptkb:Switzerland
|
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gptkbp:exportedTo
|
worldwide
|
|
gptkbp:fatContent
|
28%–45%
|
|
gptkbp:firstProduced
|
13th century
|
|
gptkbp:flavor
|
nutty
mild
|
|
gptkbp:holeFormation
|
carbon dioxide bubbles
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Emmental cheese
|
|
gptkbp:mainIngredient
|
cow's milk
|
|
gptkbp:namedAfter
|
gptkb:Emmental
|
|
gptkbp:PDOStatus
|
protected designation of origin (Switzerland and EU)
|
|
gptkbp:period
|
2-18 months
|
|
gptkbp:productionMethod
|
unpasteurized milk
|
|
gptkbp:regionOfOrigin
|
gptkb:Canton_of_Bern
|
|
gptkbp:rindType
|
natural
|
|
gptkbp:servingTemperature
|
room temperature
|
|
gptkbp:texture
|
firm
semi-hard
|
|
gptkbp:usedInCuisine
|
gptkb:fondue
sandwiches
gratin
|
|
gptkbp:bfsParent
|
gptkb:McBaguette
gptkb:Emme_valley
gptkb:Emmental_region
gptkb:Emmentaler
gptkb:Emmenthal
gptkb:French_Simmental
gptkb:Langnau_im_Emmental,_Switzerland
|
|
gptkbp:bfsLayer
|
6
|