Salers cheese
E842834
Salers cheese is a traditional French farmhouse cheese from the Auvergne region, known for its firm texture, rich, complex flavor, and production from raw cow’s milk.
All labels observed (1)
| Label | Occurrences |
|---|---|
| Salers cheese canonical | 2 |
How this entity was disambiguated
This entity first appeared as the object of triple T10070316 — 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: Salers cheese Context triple: [Auvergne, traditionalCheese, Salers cheese]
-
A.
Comté cheese
Comté cheese is a traditional French cow’s milk cheese from the Jura region, known for its firm texture, complex nutty flavor, and long aging process.
-
B.
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.
-
C.
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).
-
D.
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.
-
E.
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.
- 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: Salers cheese Target entity description: Salers cheese is a traditional French farmhouse cheese from the Auvergne region, known for its firm texture, rich, complex flavor, and production from raw cow’s milk.
-
A.
Comté cheese
Comté cheese is a traditional French cow’s milk cheese from the Jura region, known for its firm texture, complex nutty flavor, and long aging process.
-
B.
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.
-
C.
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).
-
D.
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.
-
E.
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.
- F. None of above. chosen
Statements (49)
| Predicate | Object |
|---|---|
| instanceOf |
cheese
ⓘ
farmhouse cheese ⓘ |
| agingTime |
3 to 12 months
ⓘ
minimum 3 months ⓘ |
| AOCYear | 1961 ⓘ |
| AOPYear | 1996 ⓘ |
| aroma |
earthy
ⓘ
fruity ⓘ nutty ⓘ |
| category | artisanal cheese ⓘ |
| classification | pressed uncooked cheese ⓘ |
| coagulationType | rennet-coagulated ⓘ |
| color | pale yellow ⓘ |
| contains |
cow’s milk proteins
ⓘ
milk fat ⓘ |
| countryOfOrigin | France ⓘ |
| crustColor | brown to orange rind ⓘ |
| curdType | pressed ⓘ |
| fatContent | high fat ⓘ |
| feedingRequirements | cows must be fed fresh pasture grass ⓘ |
| flavor |
complex
ⓘ
rich ⓘ |
| hasCertification |
Appellation d’Origine Contrôlée
ⓘ
Appellation d’Origine Protégée ⓘ |
| madeFromMilkOf | cow ⓘ |
| mainProductionArea |
Cantal department
ⓘ
Haute-Loire department ⓘ Puy-de-Dôme department ⓘ |
| milkSource | single-herd milk ⓘ |
| milkTreatment | raw milk ⓘ |
| namedAfter |
Salers
ⓘ
Salers commune in Cantal ⓘ |
| originLanguage | French ⓘ |
| productionMethod |
farmhouse production
ⓘ
made on the farm where the milk is produced ⓘ |
| productionScale | limited production ⓘ |
| prohibits | silage-fed milk ⓘ |
| protectedStatus |
AOC
ⓘ
AOP ⓘ |
| regionOfOrigin | Auvergne ⓘ |
| rindType | natural rind ⓘ |
| seasonalProduction | spring to autumn ⓘ |
| shape | large cylinder ⓘ |
| similarTo | Cantal cheese ⓘ |
| texture |
firm
ⓘ
semi-hard ⓘ |
| typicalUse |
cooking cheese
ⓘ
table cheese ⓘ |
| typicalWeight | 30 to 40 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: Salers cheese Description of subject: Salers cheese is a traditional French farmhouse cheese from the Auvergne region, known for its firm texture, rich, complex flavor, and production from raw cow’s milk.
Referenced by (2)
Full triples — surface form annotated when it differs from this entity's canonical label.