Appenzeller cheese
E938197
Appenzeller cheese is a traditional Swiss cow's milk cheese from the Appenzell region, renowned for its firm texture and distinctively tangy, aromatic flavor developed by washing the rind with a herbal brine.
All labels observed (1)
| Label | Occurrences |
|---|---|
| Appenzeller cheese canonical | 1 |
How this entity was disambiguated
This entity first appeared as the object of triple T11622640 — 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: Appenzeller cheese Context triple: [Appenzell, knownFor, Appenzeller cheese]
-
A.
Vacherin Fribourgeois cheese
Vacherin Fribourgeois cheese is a semi-soft Swiss cow’s milk cheese from the canton of Fribourg, prized for its smooth, melting texture and use in traditional fondues.
-
B.
Gruyère cheese
Gruyère cheese is a firm, nutty-flavored Swiss cow’s milk cheese renowned worldwide for its use in dishes like fondue and French onion soup.
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C.
Abondance cheese
Abondance cheese is a semi-hard, raw cow’s milk cheese from the French Alps, prized for its nutty, fruity flavor and traditional production in the Haute-Savoie region.
-
D.
Emmental
Emmental is a rural region in the canton of Bern, Switzerland, known for its rolling hills, dairy farming, and as the origin of Emmental cheese.
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E.
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.
- 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: Appenzeller cheese Target entity description: Appenzeller cheese is a traditional Swiss cow's milk cheese from the Appenzell region, renowned for its firm texture and distinctively tangy, aromatic flavor developed by washing the rind with a herbal brine.
-
A.
Vacherin Fribourgeois cheese
Vacherin Fribourgeois cheese is a semi-soft Swiss cow’s milk cheese from the canton of Fribourg, prized for its smooth, melting texture and use in traditional fondues.
-
B.
Gruyère cheese
Gruyère cheese is a firm, nutty-flavored Swiss cow’s milk cheese renowned worldwide for its use in dishes like fondue and French onion soup.
-
C.
Abondance cheese
Abondance cheese is a semi-hard, raw cow’s milk cheese from the French Alps, prized for its nutty, fruity flavor and traditional production in the Haute-Savoie region.
-
D.
Emmental
Emmental is a rural region in the canton of Bern, Switzerland, known for its rolling hills, dairy farming, and as the origin of Emmental cheese.
-
E.
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.
- F. None of above. chosen
Statements (51)
| Predicate | Object |
|---|---|
| instanceOf |
Appenzeller cheese variety
ⓘ
Appenzeller cheese variety ⓘ Appenzeller cheese variety ⓘ Swiss cheese ⓘ cheese ⓘ |
| agingTimeMaximum | over 6 months ⓘ |
| agingTimeMinimum | 3 months ⓘ |
| agingTimeTypical |
3 to 4 months
ⓘ
3 to 6 months ⓘ 4 to 6 months ⓘ over 6 months ⓘ |
| aroma | strong ⓘ |
| brineContains |
herbs
ⓘ
spices ⓘ wine ⓘ |
| brineRecipeStatus | secret ⓘ |
| color | pale yellow ⓘ |
| countryOfOrigin | Switzerland ⓘ |
| culinaryUse |
fondue
ⓘ
gratin dishes ⓘ raclette blends ⓘ |
| fatContentInDryMatter | about 45% to 50% ⓘ |
| flavorProfile |
aromatic
ⓘ
tangy ⓘ |
| hasVariety |
Appenzeller Classic
NERFINISHED
ⓘ
Appenzeller Extra NERFINISHED ⓘ Appenzeller Surchoix NERFINISHED ⓘ |
| holeType | few small holes ⓘ |
| madeFromMilkOf | cow ⓘ |
| milkTreatment |
raw milk
ⓘ
thermised milk ⓘ |
| originProtectedStatus | geographical indication in Switzerland ⓘ |
| pairing |
beer
ⓘ
white wine ⓘ |
| productionMethod |
brine-washed rind
ⓘ
washed-rind maturation ⓘ |
| regionOfOrigin | Appenzell NERFINISHED ⓘ |
| rindColor | golden brown ⓘ |
| rindTreatment |
rubbed with cider
ⓘ
rubbed with spirits ⓘ rubbed with wine ⓘ washed with herbal brine ⓘ |
| rindType | washed rind ⓘ |
| shape | wheel ⓘ |
| texture | firm ⓘ |
| textureDetail |
slightly open
ⓘ
smooth ⓘ |
| traditionalUse |
cooking cheese
ⓘ
table cheese ⓘ |
| wheelDiameterTypical | 30 to 33 cm ⓘ |
| wheelWeightTypical | 6 to 8 kg ⓘ |
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: Appenzeller cheese Description of subject: Appenzeller cheese is a traditional Swiss cow's milk cheese from the Appenzell region, renowned for its firm texture and distinctively tangy, aromatic flavor developed by washing the rind with a herbal brine.
Referenced by (1)
Full triples — surface form annotated when it differs from this entity's canonical label.