Properties (49)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
cheese
|
| gptkbp:age |
minimum 28 days
|
| gptkbp:agent |
gptkb:Penicillium_roqueforti
|
| gptkbp:alcoholContent |
45% fat
|
| gptkbp:availability |
year-round
|
| gptkbp:barrelLength |
natural rind
|
| gptkbp:colors |
ivory
|
| gptkbp:cookingMethod |
salads
pasta dishes soups cheese boards gourmet cooking traditional cheese making artisan cheese making French_cooking Mediterranean_cooking |
| gptkbp:cultural_significance |
gptkb:French_cuisine
|
| gptkbp:famous_for |
creamy texture
versatility in cooking distinctive blue veins mild flavor profile |
| gptkbp:flavorProfile |
mild
|
| gptkbp:food_options |
gptkb:Stilton
gptkb:Roquefort Gorgonzola |
| gptkbp:historicalPeriod |
dating back to the 12th century
|
| https://www.w3.org/2000/01/rdf-schema#label |
Fourme d'Ambert
|
| gptkbp:label |
AOC (Appellation d'Origine Contrôlée)
|
| gptkbp:market |
available online
available in specialty cheese shops available in supermarkets |
| gptkbp:nutritionalValue |
rich in protein
rich in calcium contains phosphorus contains vitamins A and B12 |
| gptkbp:origin |
gptkb:France
|
| gptkbp:pairing |
fruits
red wine white wine nuts |
| gptkbp:productionCompany |
traditional methods
|
| gptkbp:region |
Auvergne
|
| gptkbp:servingTemperature |
used in sauces
served at room temperature spread on bread crumbled on dishes |
| gptkbp:source |
cow's milk
|
| gptkbp:texture |
semi-hard
|
| gptkbp:type |
blue cheese
|