|
gptkbp:instanceOf
|
gptkb:cheese
|
|
gptkbp:cheeseType
|
gptkb:cheese
|
|
gptkbp:color
|
white with blue veins
|
|
gptkbp:countryOfOrigin
|
gptkb:France
|
|
gptkbp:EUProtectedStatus
|
1996
|
|
gptkbp:fatContent
|
about 45%
|
|
gptkbp:firstProtectedYear
|
1925
|
|
gptkbp:flavor
|
tangy
salty
piquant
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Roquefort (AOC)
|
|
gptkbp:mainIngredient
|
sheep's milk
|
|
gptkbp:maturation
|
at least 3 months
|
|
gptkbp:milkTreatment
|
raw milk
|
|
gptkbp:moldType
|
gptkb:Penicillium_roqueforti
|
|
gptkbp:namedAfter
|
gptkb:Roquefort-sur-Soulzon
|
|
gptkbp:notableProduction
|
gptkb:Papillon
gptkb:Gabriel_Coulet
gptkb:Société_Roquefort
|
|
gptkbp:partner
|
walnuts
pears
red wines
crusty bread
dessert wines
|
|
gptkbp:protectedDesignationOfOrigin
|
gptkb:Appellation_d'Origine_Contrôlée
PDO
|
|
gptkbp:regionOfOrigin
|
gptkb:Occitanie
|
|
gptkbp:rindType
|
natural
|
|
gptkbp:servingTemperature
|
room temperature
|
|
gptkbp:texture
|
semi-soft
|
|
gptkbp:textureDescription
|
creamy and crumbly
|
|
gptkbp:traditionalProductionSite
|
caves of Roquefort-sur-Soulzon
|
|
gptkbp:bfsParent
|
gptkb:Blue_Cheese
|
|
gptkbp:bfsLayer
|
7
|