Fourme d'Ambert blue cheese
E799861
Fourme d'Ambert blue cheese is a traditional French cow's milk blue cheese from the Auvergne region, noted for its mild, creamy flavor and cylindrical shape.
All labels observed (1)
| Label | Occurrences |
|---|---|
| Fourme d'Ambert blue cheese canonical | 1 |
How this entity was disambiguated
This entity first appeared as the object of triple T9432212 — 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: Fourme d'Ambert blue cheese Context triple: [Ambert, knownFor, Fourme d'Ambert blue cheese]
-
A.
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.
-
B.
Camembert cheese
Camembert cheese is a soft, creamy, surface-ripened cow’s milk cheese from France, famous for its bloomy white rind and rich, earthy flavor.
-
C.
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.
-
D.
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.
-
E.
Rocamadour cheese
Rocamadour cheese is a small, soft, creamy goat’s milk cheese from France’s Lot region, prized for its delicate flavor and traditional production.
- 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: Fourme d'Ambert blue cheese Target entity description: Fourme d'Ambert blue cheese is a traditional French cow's milk blue cheese from the Auvergne region, noted for its mild, creamy flavor and cylindrical shape.
-
A.
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.
-
B.
Camembert cheese
Camembert cheese is a soft, creamy, surface-ripened cow’s milk cheese from France, famous for its bloomy white rind and rich, earthy flavor.
-
C.
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.
-
D.
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.
-
E.
Rocamadour cheese
Rocamadour cheese is a small, soft, creamy goat’s milk cheese from France’s Lot region, prized for its delicate flavor and traditional production.
- F. None of above. chosen
Statements (45)
| Predicate | Object |
|---|---|
| instanceOf | blue cheese ⓘ |
| agingEnvironment | ripened in cool, humid cellars ⓘ |
| agingTime |
at least 28 days
ⓘ
typically 2 to 3 months ⓘ |
| AOCRecognitionYear | 1972 ⓘ |
| aroma | mild ⓘ |
| classification | PDO French blue cheese ⓘ |
| coagulationType | rennet coagulation ⓘ |
| consumptionTemperature | served at room temperature ⓘ |
| countryOfOrigin | France ⓘ |
| crustAppearance | mottled with molds ⓘ |
| crustColor | greyish ⓘ |
| curdType | pressed uncooked curd ⓘ |
| fatContent | about 50% fat in dry matter ⓘ |
| flavor |
earthy
ⓘ
mild ⓘ slightly tangy ⓘ |
| interiorColor | pale cream ⓘ |
| milkSource | cow ⓘ |
| milkTreatment | pasteurized or raw ⓘ |
| pairing |
pairs with dessert wines
ⓘ
pairs with light red wines ⓘ pairs with sweet white wines ⓘ |
| PDORecognitionYear | 2002 ⓘ |
| PDOStatus | Appellation d'Origine Contrôlée NERFINISHED ⓘ |
| productionMethod | blue-veined by Penicillium roqueforti ⓘ |
| protectedStatus | PDO ⓘ |
| regionOfOrigin |
Auvergne
NERFINISHED
ⓘ
Cantal NERFINISHED ⓘ Loire NERFINISHED ⓘ Puy-de-Dôme NERFINISHED ⓘ |
| rindType | natural rind ⓘ |
| servingSuggestion |
served with bread
ⓘ
used in salads ⓘ used in sauces ⓘ |
| shape | cylindrical ⓘ |
| texture |
creamy
ⓘ
semi-soft ⓘ |
| traditionalStatus | traditional Auvergne cheese ⓘ |
| typicalDiameter | about 13 centimeters ⓘ |
| typicalHeight | about 19 centimeters ⓘ |
| typicalMilkType | whole milk GENERATED ⓘ |
| typicalSaltiness | moderately salty ⓘ |
| typicalWeight | about 2 kilograms ⓘ |
| veiningColor | blue-green ⓘ |
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: Fourme d'Ambert blue cheese Description of subject: Fourme d'Ambert blue cheese is a traditional French cow's milk blue cheese from the Auvergne region, noted for its mild, creamy flavor and cylindrical shape.
Referenced by (1)
Full triples — surface form annotated when it differs from this entity's canonical label.