Rocamadour cheese
E628449
Rocamadour cheese is a small, soft, creamy goat’s milk cheese from France’s Lot region, prized for its delicate flavor and traditional production.
All labels observed (1)
| Label | Occurrences |
|---|---|
| Rocamadour cheese canonical | 1 |
How this entity was disambiguated
This entity first appeared as the object of triple T6918413 — 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: Rocamadour cheese Context triple: [Quercy, knownFor, Rocamadour cheese]
-
A.
Langres cheese
Langres cheese is a soft, washed-rind cow’s milk cheese from the Champagne region of France, known for its cylindrical shape with a sunken top and strong, tangy flavor.
-
B.
Laguiole cheese
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).
-
C.
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.
-
D.
Fourme de Montbrison cheese
Fourme de Montbrison cheese is a traditional French blue cheese from the Auvergne-Rhône-Alpes region, known for its cylindrical shape, creamy texture, and mild, nutty flavor.
-
E.
Roquefort
Roquefort is a famous French blue cheese made from sheep's milk and aged in the natural caves of Roquefort-sur-Soulzon.
- 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: Rocamadour cheese Target entity description: Rocamadour cheese is a small, soft, creamy goat’s milk cheese from France’s Lot region, prized for its delicate flavor and traditional production.
-
A.
Langres cheese
Langres cheese is a soft, washed-rind cow’s milk cheese from the Champagne region of France, known for its cylindrical shape with a sunken top and strong, tangy flavor.
-
B.
Laguiole cheese
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).
-
C.
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.
-
D.
Fourme de Montbrison cheese
Fourme de Montbrison cheese is a traditional French blue cheese from the Auvergne-Rhône-Alpes region, known for its cylindrical shape, creamy texture, and mild, nutty flavor.
-
E.
Roquefort
Roquefort is a famous French blue cheese made from sheep's milk and aged in the natural caves of Roquefort-sur-Soulzon.
- F. None of above. chosen
Statements (48)
| Predicate | Object |
|---|---|
| instanceOf |
French cheese
ⓘ
goat’s milk cheese ⓘ |
| agingTime |
at least 6 days
ⓘ
often 10–15 days ⓘ |
| AOCStatusGranted | 1996 ⓘ |
| AOPStatusGranted | 1999 ⓘ |
| aroma |
goaty
ⓘ
lactic ⓘ |
| coagulationTime | slow ⓘ |
| color |
ivory
ⓘ
white ⓘ |
| countryOfOrigin | France ⓘ |
| curdType | lactic curd ⓘ |
| EUProtectionScheme | Protected Designation of Origin NERFINISHED ⓘ |
| fatContent | high ⓘ |
| flavorProfile |
delicate
ⓘ
mild ⓘ slightly nutty ⓘ |
| hasCertification |
AOC
ⓘ
AOP NERFINISHED ⓘ |
| madeFromMilkOf | goat ⓘ |
| maturationEffect |
flavor becomes stronger with age
ⓘ
texture becomes creamier under rind ⓘ |
| milkTreatment |
can also be made from thermized milk
ⓘ
raw goat’s milk ⓘ |
| namedAfter | Rocamadour NERFINISHED ⓘ |
| pairing |
dry white wine
ⓘ
honey ⓘ light red wine ⓘ walnuts ⓘ |
| productionArea | Causses du Quercy NERFINISHED ⓘ |
| productionMethod | traditional ⓘ |
| protectedDesignation | Rocamadour NERFINISHED ⓘ |
| regionOfOrigin |
Lot
NERFINISHED
ⓘ
Occitanie NERFINISHED ⓘ |
| rindType | natural rind ⓘ |
| servingSuggestion |
often eaten at end of meal
ⓘ
often eaten with bread ⓘ |
| servingTemperature | room temperature ⓘ |
| surfaceMold | can develop thin white mold with age ⓘ |
| texture |
creamy
ⓘ
soft ⓘ |
| typicalDiameter | about 4 cm ⓘ |
| typicalShape | small disc ⓘ |
| typicalUse |
eaten warm on toast
ⓘ
served on cheese board ⓘ used in salads ⓘ |
| typicalWeight | about 35 g ⓘ |
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: Rocamadour cheese Description of subject: Rocamadour cheese is a small, soft, creamy goat’s milk cheese from France’s Lot region, prized for its delicate flavor and traditional production.
Referenced by (1)
Full triples — surface form annotated when it differs from this entity's canonical label.