Fourme d'Ambert
E800434
Fourme d'Ambert is a traditional French blue cheese from the Auvergne region, known for its cylindrical shape, mild creamy flavor, and protected designation of origin (PDO) status.
All labels observed (3)
| Label | Occurrences |
|---|---|
| Fourme d'Ambert canonical | 3 |
| Fourme d’Ambert | 1 |
| Fourme d’Ambert cheese | 1 |
How this entity was disambiguated
This entity first appeared as the object of triple T9432228 — 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 Context triple: [Ambert, hasSpecialty, Fourme d'Ambert]
-
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.
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.
-
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.
Reblochon
Reblochon is a soft, washed-rind cow’s milk cheese from the French Alps, known for its creamy texture, nutty flavor, and distinctive orange rind.
- 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 Target entity description: Fourme d'Ambert is a traditional French blue cheese from the Auvergne region, known for its cylindrical shape, mild creamy flavor, and protected designation of origin (PDO) status.
-
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.
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.
-
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.
Reblochon
Reblochon is a soft, washed-rind cow’s milk cheese from the French Alps, known for its creamy texture, nutty flavor, and distinctive orange rind.
- F. None of above. chosen
Statements (47)
| Predicate | Object |
|---|---|
| instanceOf |
PDO cheese
ⓘ
blue cheese ⓘ |
| agingTime | at least 28 days ⓘ |
| AOCStatus |
Appellation d'Origine Contrôlée
ⓘ
linked to:
Appellation d’Origine Contrôlée
|
| AOCYear | 1972 ⓘ |
| aroma |
buttery
ⓘ
earthy ⓘ mushroomy ⓘ |
| classification | soft blue cheese ⓘ |
| color | pale ivory paste with blue veins ⓘ |
| consistency | smooth ⓘ |
| countryOfOrigin | France ⓘ |
| curdType | blue-veined ⓘ |
| fatContent | approximately 50% fat in dry matter ⓘ |
| flavorProfile |
mild
ⓘ
slightly tangy ⓘ |
| hasShape | cylindrical ⓘ |
| legalProtection | name and production method protected under EU law ⓘ |
| madeFrom | cow's milk ⓘ |
| milkSource | cow's milk ⓘ |
| milkTreatment |
pasteurized milk
ⓘ
raw milk ⓘ |
| moldCulture | Penicillium roqueforti ⓘ |
| pairsWith |
dessert wines
ⓘ
light red wines ⓘ sweet white wines ⓘ |
| PDOGrantedBy | European Union ⓘ |
| PDOStatus | Protected Designation of Origin ⓘ |
| PDOYear | 1996 ⓘ |
| productionMethod | needle-pierced to allow blue mold development ⓘ |
| protectedNameLanguage | French ⓘ |
| regionOfOrigin |
Auvergne
ⓘ
Cantal ⓘ Loire department ⓘ Puy-de-Dôme ⓘ |
| rindColor | greyish with molds ⓘ |
| rindType | natural dry rind ⓘ |
| servingSuggestion |
served with bread
ⓘ
used in salads ⓘ used in sauces ⓘ |
| texture | creamy ⓘ |
| traditionalProductionArea | Monts du Forez ⓘ |
| typicalAgingRange | 1 to 3 months ⓘ |
| typicalDiameter | about 13 centimeters ⓘ |
| typicalHeight | about 19 centimeters ⓘ |
| typicalSaltiness | moderate ⓘ |
| typicalWeight | about 2 kilograms ⓘ |
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 Description of subject: Fourme d'Ambert is a traditional French blue cheese from the Auvergne region, known for its cylindrical shape, mild creamy flavor, and protected designation of origin (PDO) status.
Referenced by (5)
Full triples — surface form annotated when it differs from this entity's canonical label.
linked to: Fourme d'Ambert
subject linked to:
AOP Fourme de Montbrison (cheese)
linked to: Fourme d'Ambert
subject linked to:
Fourme de Montbrison cheese