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Research draft

cheese

vr.tr.cheese · PHY.MAT

Let an agent handle cheese by variety, milk, process, designation, safety and allergens.

Thing Registry Physical world and living systems

Research draft, second pass

A second pass drafted this model: the structure a model of this thing needs, and what is known about it in the world. The line under this one says how the second half was obtained - researched against sources, or recalled without web access, in which case nothing here was read anywhere and every claim is a lead to verify. Unreviewed either way.

written by Claude from model knowledge without web access - no source was read, every claim is a lead to verify

Researched by: Claude

Purpose and description

Let an agent handle cheese by variety, milk, process, designation, safety and allergens.

A dairy food made from milk curds pressed and often aged, in thousands of varieties from fresh to hard, many with protected designations such as Majorero or Mallorca cheese.

What it is for: Food: protein, fat and flavour, and a centre of regional food cultures.

It can be make and age it; store and serve it; label origin and designation; advise on safety for vulnerable groups.

Distinguishing features

Made from milk curds

Varieties by milk, process and ageing

Protected designations in many countries

Unpasteurised soft cheeses carry Listeria risk for some groups

What it looks like

Blocks, wheels and soft rounds with rinds; textures from creamy to crumbly.

Physical character

fat content: 0-40 percent

ageing time: days to years time

How it is recognised

Variety name and designation logo

Milk type on label

Rind and texture

Related models

is a kind of - dairy product

food

is made from - ingredient

milk

contains - nutrients

protein and fat

is protected by - designations

geographical indications

In practice

Families and kinds

fresh cheeses

soft and bloomy-rind cheeses

semi-hard and hard cheeses

blue cheeses

protected designation cheeses

Identifiers

PDO or PGI name EU register entry designations

Standards and regulation

EU geographical indications regulation

Food hygiene rules for raw milk products

Codex standards for cheese

Failure modes and hazards

Listeria in soft or unpasteurised cheese for pregnant and vulnerable people

Milk allergy and lactose intolerance

Counterfeit designation cheeses

Also called

Žemaitiškas kastinysFrench cheeseMajorero cheese PDOTronchonMallorca cheesePalmero cheeseprocessed cheeseChaumescamembert de NormandieConfit d'ÉpoissesA FilettaCaprice des DieuxSaint-Félicien cheeseTourrée de l'AubierCamembertAbbaye de BellocGoudouletTrappe d'EchourgnacLe BoucaThe Laughing CowPourri bressanCachailleClonCoussignousCachatFort de BéthuneFoudjouFromage fort de la Croix-RousseMiromandoPétafineSarassonTomme de ProvenceTomme forte de SavoieTracle du BugeyCasgiu merzuLe Curé NantaisCoutances cheeseBoulette de CambraiL'Ami du Chambertinbrebis du Lochois

+545

Where this came from

wikidata · CC0 1.0

Source repository Registry entry point

Also registered as vr.tr.cheese

Drafted structure

Bundle to layer to finding to question, as the second pass will find it: 4 bundles · 8 layers · 8 findings · 16 questions.

Variety Which cheese.

Variety defines characteristics.

Name

Variety and designation.

Variety

Variety.

  1. Which cheese variety is it? definition
  2. Does it have a protected designation? provenance

Milk

Animal and treatment.

Milk

Milk source.

  1. From which animal milk, pasteurised or raw? definition
  2. How long was it aged? measurement
Safety Who can eat it.

Some cheeses carry specific risks.

Vulnerable groups

Pregnancy and immunity.

Vulnerable groups

Advice for vulnerable groups.

  1. Is this cheese advised against in pregnancy by health authorities? provenance
  2. Why? definition

Allergy

Milk and lactose.

Allergy

Allergy information.

  1. Is it suitable for milk allergy or lactose intolerance? boundary
  2. Is it labelled correctly? boundary
Handling Storage and serving.

Storage keeps quality.

Storage

Temperature.

Storage

Storage advice.

  1. How should it be stored? action
  2. How long does it keep once cut? measurement

Serving

Temperature and pairing.

Serving

Serving advice.

  1. At what temperature should it be served? action
  2. What pairs well? definition
Origin Where it comes from.

Origin and authenticity.

Region

Place.

Region

Origin.

  1. Where is it made? provenance
  2. Under which specification? provenance

Authenticity

Counterfeits.

Authenticity

Authenticity.

  1. How can authentic designation cheese be recognised? action
  2. Where are fakes reported? action

What the second pass must settle

  • Should cheese varieties be separate entries?
  • How should designations be linked?
  • How should safety advice for pregnancy be presented?
Draft as JSON