Triple

T17863875
Position Surface form Disambiguated ID Type / Status
Subject Brevibacterium linens E446639 entity
Predicate associatedWith P37 FINISHED
Object Taleggio cheese — NE NERFINISHED

How this triple was built (3 steps)

Every LLM step that produced this triple, in pipeline order — named-entity classification, the disambiguation choices (the exact options shown, with the pick highlighted), and the generated description. The batch + timestamp of each is in the Provenance table below.

NER Named-entity recognition gpt-5-mini
Instruction
Given a phrase, classify it is english named entity (e.g., persons, organizations, works of art) in Latin script, or not (e.g., literals, dates, URLs, verbose phrases). For disambiguation, the statement where the phrase occurs as object is also given. Please return a JSON object with `phrase` (string, the phrase being analyzed) and `is_ne` (boolean, indicating whether the phrase is a Named Entity).
Input
Phrase: Taleggio cheese | Statement: [Brevibacterium linens, associatedWith, Taleggio cheese]
NED1 Entity disambiguation (via context triple) gpt-5-mini-2025-08-07 
Target entity: Taleggio cheese
Context triple: [Brevibacterium linens, associatedWith, Taleggio cheese]
  • A. Montasio cheese
    Montasio cheese is a traditional Italian cow's milk cheese from the Friuli-Venezia Giulia and Veneto regions, known for its firm texture and nutty, slightly tangy flavor that intensifies with aging.
  • B. Appenzeller cheese
    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.
  • C. Fontina cheese
    Fontina cheese is a semi-soft, nutty, and buttery cow’s milk cheese from Italy’s Alpine Aosta Valley, prized for its excellent melting qualities in dishes like fonduta.
  • D. Toggenburger cheese
    Toggenburger cheese is a traditional Swiss cheese from the Toggenburg region, known for its aromatic, full-bodied flavor and firm, sliceable texture.
  • E. Grana Padano
    Grana Padano is a hard, slow-ripened Italian cheese from the Po River Valley, known for its granular texture and savory, nutty flavor.
  • 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: Taleggio cheese
Target entity description: Taleggio cheese is a semi-soft, washed-rind Italian cow's milk cheese known for its pungent aroma, tangy flavor, and creamy, smear-ripened interior.
  • A. Montasio cheese
    Montasio cheese is a traditional Italian cow's milk cheese from the Friuli-Venezia Giulia and Veneto regions, known for its firm texture and nutty, slightly tangy flavor that intensifies with aging.
  • B. Appenzeller cheese
    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.
  • C. Fontina cheese
    Fontina cheese is a semi-soft, nutty, and buttery cow’s milk cheese from Italy’s Alpine Aosta Valley, prized for its excellent melting qualities in dishes like fonduta.
  • D. Toggenburger cheese
    Toggenburger cheese is a traditional Swiss cheese from the Toggenburg region, known for its aromatic, full-bodied flavor and firm, sliceable texture.
  • E. Grana Padano
    Grana Padano is a hard, slow-ripened Italian cheese from the Po River Valley, known for its granular texture and savory, nutty flavor.
  • F. None of above. chosen

Provenance (2 batches)

The batch behind each pipeline step, in order, with when it ran. Timestamps are batch-level — stages were processed in waves, so the object chain (NER → NED1 → NEDg → NED2) reads in order, but predicate / elicitation batches can sit in a different wave.

Step Stage Batch ID Status When
creating Elicitation batch_69d8b9f4c22c819093c2680434472894 completed April 10, 2026, 8:51 a.m.
NER Named-entity recognition batch_69e49791b0c08190b04a426bd274065d completed April 19, 2026, 8:51 a.m.
Created at: April 10, 2026, 10:17 a.m.