cabrales cheese
E841796
Cabrales cheese is a strong, blue-veined artisanal cheese made from cow’s, goat’s, and/or sheep’s milk and traditionally matured in natural caves in the Asturias region of northern Spain.
All labels observed (1)
| Label | Occurrences |
|---|---|
| cabrales cheese canonical | 1 |
How this entity was disambiguated
This entity first appeared as the object of triple T10131628 — 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: cabrales cheese Context triple: [Asturias, traditionalFood, cabrales cheese]
-
A.
Torta del Casar cheese
Torta del Casar cheese is a renowned Spanish sheep’s milk cheese from Extremadura, celebrated for its creamy, spoonable texture and intense, slightly tangy flavor.
-
B.
Manchego cheese
Manchego cheese is a famous Spanish sheep’s milk cheese known for its firm texture, distinctive nutty flavor, and protected designation of origin status.
-
C.
Serra da Estrela cheese
Serra da Estrela cheese is a traditional Portuguese sheep’s milk cheese from the Serra da Estrela region, renowned for its creamy texture and rich, buttery flavor.
-
D.
Idiazabal cheese
Idiazabal cheese is a traditional Basque and Navarrese hard cheese made from raw sheep’s milk, known for its smoky, nutty flavor and protected designation of origin status.
-
E.
Queijo de São Jorge
Queijo de São Jorge is a traditional, robustly flavored cow’s milk cheese from Portugal’s São Jorge Island in the Azores, renowned for its firm texture and long aging.
- 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: cabrales cheese Target entity description: Cabrales cheese is a strong, blue-veined artisanal cheese made from cow’s, goat’s, and/or sheep’s milk and traditionally matured in natural caves in the Asturias region of northern Spain.
-
A.
Torta del Casar cheese
Torta del Casar cheese is a renowned Spanish sheep’s milk cheese from Extremadura, celebrated for its creamy, spoonable texture and intense, slightly tangy flavor.
-
B.
Manchego cheese
Manchego cheese is a famous Spanish sheep’s milk cheese known for its firm texture, distinctive nutty flavor, and protected designation of origin status.
-
C.
Serra da Estrela cheese
Serra da Estrela cheese is a traditional Portuguese sheep’s milk cheese from the Serra da Estrela region, renowned for its creamy texture and rich, buttery flavor.
-
D.
Idiazabal cheese
Idiazabal cheese is a traditional Basque and Navarrese hard cheese made from raw sheep’s milk, known for its smoky, nutty flavor and protected designation of origin status.
-
E.
Queijo de São Jorge
Queijo de São Jorge is a traditional, robustly flavored cow’s milk cheese from Portugal’s São Jorge Island in the Azores, renowned for its firm texture and long aging.
- F. None of above. chosen
Statements (48)
| Predicate | Object |
|---|---|
| instanceOf |
artisanal cheese
ⓘ
blue cheese ⓘ |
| agingEnvironment | natural limestone caves ⓘ |
| agingMethod | cave-aged ⓘ |
| agingRegion | Picos de Europa NERFINISHED ⓘ |
| aroma | intense ⓘ |
| category | blue-veined cheese ⓘ |
| coagulant | animal rennet ⓘ |
| coagulation | enzymatic coagulation ⓘ |
| color | pale yellow ⓘ |
| countryOfOrigin | Spain ⓘ |
| curdTreatment | uncooked curd ⓘ |
| fatContent | high fat ⓘ |
| flavorProfile |
pungent
ⓘ
salty ⓘ spicy ⓘ strong ⓘ |
| legalNameInSpanish | Queso de Cabrales NERFINISHED ⓘ |
| madeFromMilkOf |
cow
ⓘ
goat ⓘ sheep ⓘ |
| maturationHumidity | high humidity ⓘ |
| maturationTemperature | low temperature ⓘ |
| milkType | raw milk ⓘ |
| moldGenus | Penicillium NERFINISHED ⓘ |
| pairing |
Asturian cider
ⓘ
red wine ⓘ sweet dessert wine ⓘ |
| PDOGrantedBy | European Union NERFINISHED ⓘ |
| PDOName | Queso de Cabrales NERFINISHED ⓘ |
| PDOYear | 1996 ⓘ |
| placeOfOrigin | Cabrales NERFINISHED ⓘ |
| productionMethod | handcrafted ⓘ |
| protectedStatus | PDO ⓘ |
| regionOfOrigin | Asturias NERFINISHED ⓘ |
| regulatedBy | Consejo Regulador de la Denominación de Origen Protegida Cabrales NERFINISHED ⓘ |
| rind | natural rind ⓘ |
| servingSuggestion |
eaten with bread
ⓘ
served at room temperature ⓘ used in sauces ⓘ |
| shape | cylindrical ⓘ |
| texture |
creamy
ⓘ
semi-soft ⓘ |
| traditionalProductionArea |
municipality of Cabrales
ⓘ
part of Peñamellera Alta ⓘ |
| typicalAgingTime | 2 to 5 months ⓘ |
| typicalWeight | 2 to 5 kilograms ⓘ |
| veining | blue-green veins ⓘ |
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: cabrales cheese Description of subject: Cabrales cheese is a strong, blue-veined artisanal cheese made from cow’s, goat’s, and/or sheep’s milk and traditionally matured in natural caves in the Asturias region of northern Spain.
Referenced by (1)
Full triples — surface form annotated when it differs from this entity's canonical label.