Laguiole cheese
E431527
Laguiole cheese is a traditional French cow's milk cheese from the Aubrac region, known for its firm, uncooked pressed texture and protected designation of origin (AOP).
All labels observed (1)
| Label | Occurrences |
|---|---|
| Laguiole cheese canonical | 1 |
How this entity was disambiguated
This entity first appeared as the object of triple T4314742 — 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: Laguiole cheese Context triple: [Regional Natural Park of Aubrac, hasTraditionalProduct, Laguiole cheese]
-
A.
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.
-
B.
Crottin de Chavignol
Crottin de Chavignol is a traditional French goat’s milk cheese from the Loire Valley, renowned for its small, cylindrical shape and increasingly nutty, complex flavor as it ages.
-
C.
Reblochon
Reblochon is a soft, washed-rind cow’s milk cheese from the French Alps, known for its creamy texture, nutty flavor, and distinctive orange rind.
-
D.
Roquefort
Roquefort is a famous French blue cheese made from sheep's milk and aged in the natural caves of Roquefort-sur-Soulzon.
-
E.
Comté cheese
Comté cheese is a traditional French cow’s milk cheese from the Jura region, known for its firm texture, complex nutty flavor, and long aging process.
- 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: Laguiole cheese Target entity description: Laguiole cheese is a traditional French cow's milk cheese from the Aubrac region, known for its firm, uncooked pressed texture and protected designation of origin (AOP).
-
A.
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.
-
B.
Crottin de Chavignol
Crottin de Chavignol is a traditional French goat’s milk cheese from the Loire Valley, renowned for its small, cylindrical shape and increasingly nutty, complex flavor as it ages.
-
C.
Reblochon
Reblochon is a soft, washed-rind cow’s milk cheese from the French Alps, known for its creamy texture, nutty flavor, and distinctive orange rind.
-
D.
Roquefort
Roquefort is a famous French blue cheese made from sheep's milk and aged in the natural caves of Roquefort-sur-Soulzon.
-
E.
Comté cheese
Comté cheese is a traditional French cow’s milk cheese from the Jura region, known for its firm texture, complex nutty flavor, and long aging process.
- F. None of above. chosen
Statements (49)
| Predicate | Object |
|---|---|
| instanceOf |
French cheese
ⓘ
cheese ⓘ cow's milk cheese ⓘ |
| agingTimeMinimum | 4 months ⓘ |
| agingTimeTypical | 6 to 12 months ⓘ |
| AOCStatusGranted | 1961 ⓘ |
| AOPStatusGranted | 1996 ⓘ |
| aroma |
buttery
ⓘ
hay-like ⓘ |
| cheeseType | uncooked pressed cheese ⓘ |
| coagulationType | rennet coagulated ⓘ |
| color | pale yellow paste ⓘ |
| cookingOfCurd | uncooked ⓘ |
| countryOfOrigin | France ⓘ |
| curdTreatment | pressed ⓘ |
| diameter | 30 to 40 centimeters ⓘ |
| fatContent | about 45% fat in dry matter ⓘ |
| flavorProfile |
fruity
ⓘ
lactic ⓘ slightly nutty ⓘ |
| height | 35 to 40 centimeters ⓘ |
| labelMarking | Laguiole name and identification number on rind ⓘ |
| madeFromMilkOf | cow ⓘ |
| mainCooperative | Jeune Montagne cooperative NERFINISHED ⓘ |
| milkTreatment | raw milk ⓘ |
| PDOEquivalent | Appellation d'Origine Contrôlée NERFINISHED ⓘ |
| productionArea | Aubrac plateau NERFINISHED ⓘ |
| productionDepartment |
Aveyron
NERFINISHED
ⓘ
Cantal NERFINISHED ⓘ Lozère NERFINISHED ⓘ |
| productionMethod | farmhouse and cooperative production ⓘ |
| protectedDesignation | Appellation d'Origine Protégée ⓘ |
| protectedDesignationAbbreviation | AOP ⓘ |
| protectedDesignationStatus | PDO ⓘ |
| regionOfOrigin |
Aubrac
NERFINISHED
ⓘ
Aveyron NERFINISHED ⓘ Cantal NERFINISHED ⓘ Lozère NERFINISHED ⓘ |
| regulatingBody | INAO NERFINISHED ⓘ |
| rindType | natural rind ⓘ |
| servingSuggestion |
cooking cheese
ⓘ
table cheese ⓘ |
| shape | large cylinder ⓘ |
| texture | firm ⓘ |
| textureDescription | supple and firm ⓘ |
| traditionalBreedUsed | Aubrac cattle ⓘ |
| typicalWeight | 30 to 50 kilograms ⓘ |
| usedInDish |
aligot
ⓘ
truffade ⓘ |
How these facts were elicited
The pipeline generated the facts above by prompting gpt-5.1 with this entity's name + description and the instruction below.
Instruction
You are a knowledge base construction expert. Given a subject entity and a description of it, return factual statements that you know for the subject as a JSON list of dictionaries(triples), where keys must be "subject", "predicate" and "object". The number of facts may be very high, between 25 to 50 or more, for very popular subjects. For less popular subjects, the number of facts can be very low, like 5 or 10. # Requirements - If you don't know the subject at all, return an empty list. - If the subject is not a named entity, return an empty list. - Include at least one triple where predicate is "instanceOf". - Do not get too wordy. - Separate several objects into multiple triples with one object.
Input
Subject: Laguiole cheese Description of subject: Laguiole cheese is a traditional French cow's milk cheese from the Aubrac region, known for its firm, uncooked pressed texture and protected designation of origin (AOP).
Referenced by (1)
Full triples — surface form annotated when it differs from this entity's canonical label.