Statements (74)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
cheese
|
| gptkbp:age |
minimum of 4 weeks
|
| gptkbp:appearance |
round shape
|
| gptkbp:availability |
available year-round
|
| gptkbp:barrelLength |
washed
|
| gptkbp:climate |
room temperature
|
| gptkbp:colors |
yellow-orange
|
| gptkbp:cookingMethod |
grilling
simmering frying sautéing baking roasting salads sandwiches braising steaming stewing cheese platters poaching broiling blanching melting in dishes cooking in biscuits cooking in breads cooking in casseroles cooking in chips cooking in crackers cooking in crepes cooking in dips cooking in dumplings cooking in frittatas cooking in gratins cooking in muffins cooking in omelets cooking in pancakes cooking in pastas cooking in pastries cooking in pizzas cooking in quiches cooking in risottos cooking in sauces cooking in scones cooking in soufflés cooking in soups cooking in spreads cooking in tarts cooking in waffles |
| gptkbp:cultural_significance |
traditional_French_cheese
|
| gptkbp:flavorProfile |
earthy notes
mild and creamy slightly tangy nutty undertones |
| gptkbp:food_options |
gptkb:Munster
gptkb:Reblochon gptkb:Tomme_de_Savoie |
| gptkbp:historical_significance |
produced since the Middle Ages
|
| https://www.w3.org/2000/01/rdf-schema#label |
Saint-Nectaire
|
| gptkbp:nutritionalValue |
source of protein
high in fat contains calcium |
| gptkbp:operational_status |
granted in 1955
|
| gptkbp:origin |
gptkb:Auvergne,_France
|
| gptkbp:pairing |
bread
fruits red wine |
| gptkbp:productionCompany |
traditional methods
|
| gptkbp:region |
gptkb:Puy-de-Dôme
|
| gptkbp:servingTemperature |
with nuts
with charcuterie with pickles |
| gptkbp:source |
Salers breed of cattle
|
| gptkbp:texture |
semi-soft
|
| gptkbp:type |
cow's milk cheese
|