{ "model": { "rank": 6390, "code": "thing-q193411", "model_id": "vr.tr.brie", "name": "brie", "purpose": "Enable an AI agent to recognise a cheese represented as brie, assess its documented identity and present condition, and decide which handling or use actions are justified.", "family": "Thing Registry", "category": "Physical world and living systems", "status": "research-draft", "kind": "thing", "plane": "PHY", "domain": "PHY.MAT", "industry": "", "version": "", "url": "/models/thing/q193411/", "tier": 2, "score": 60, "payload": { "layer": "wikidata", "aliases": [], "aliasCount": 0, "merged": 0, "knownIn": 60, "facets": null, "markers": [], "lexicalClass": "", "senseRank": null, "alsoRegisteredAs": null, "source": { "dataset": "wikidata", "item": "Q193411", "url": "https://www.wikidata.org/wiki/Q193411", "license": "CC0 1.0" } }, "research": { "vercy": "1.0-draft", "publication": { "status": "research-draft", "adjudicationStatus": "unreviewed", "publishableCanonical": false, "generatedAt": "2026-09-07T14:13:05Z", "providers": [ "Codex", "Grok" ], "missingProviders": [], "pass": 2, "cost": { "grok": { "usd": 0.04452186, "turns": 2, "seconds": 214.4, "error": null }, "codex": { "seconds": 83.7, "error": "Reading additional input from stdin...\nOpenAI Codex v0.153.3\n--------\nworkdir: R:\\02_PROJECTS\\02_Meta_Models_Platforms\\Ver.cy\\current\\thing-registry-backlog\nmodel: gpt-6-astra\nprovider: openai\napproval: never\nsandbox: read-only\nreasoning effort: none\nreasoning summaries: none\nsession id: 01a07c33-e90c-7b73-b681-472d0f58e207\n--------\nuser\nYou are drafting a Vercy meta-model for one registered thing. Answer as JSON only, no prose around it.\n\nThing: brie\nRegistry id: vr.tr.brie\nPlane / domain: PHY / PHY.MAT\nRegistry definition: (none recorded)\nNames folded into this entry: (none)\n\nA Vercy model s" } } }, "metaModel": { "id": "THING-Q193411", "registryId": "vr.tr.brie", "name": "brie", "version": "0.1.0-research.1", "entryKind": "thing", "family": "Thing Registry", "domain": [ "PHY.MAT" ], "status": "research-draft" }, "canonicalUrl": "https://ver.cy/models/thing/q193411/", "model": { "registry_id": "vr.tr.brie", "name": "brie", "purpose": "Enable an AI agent to recognise a cheese represented as brie, assess its documented identity and present condition, and decide which handling or use actions are justified.", "definition": "Brie is a soft, primarily white-mould surface-ripened cheese of flat-cylindrical form (or a sector of that form), made from cows' milk, whose edible bloomy rind is produced mainly by Penicillium candidum/camemberti and whose near-white to pale-yellow paste proteolyses from the rind inward to a uniformly soft, non-crumbly body.", "scope_statement": "This model owns the identity, material composition, rind and paste condition, ripening state, storage history and use readiness of a particular brie wheel or portion, while distinguishing observations from producer claims and unresolved safety questions.", "in_scope": [ "Evidence that a wheel or portion is brie, including any specifically named variety", "Milk ingredients, treatment and declared production characteristics", "Bloomy rind, underlying paste and their changing condition", "Ripening, cutting, packaging and storage history relevant to the cheese", "Suitability for a stated culinary use and constraints on handling" ], "out_of_scope": [ "Dairy animal health, husbandry and milk production systems", "The cheese factory, its equipment and its general operating procedures", "Legal administration of protected names and certification schemes", "Recipes, menus and complete prepared dishes containing brie", "A consumer's medical conditions, allergies or dietary requirements", "Retail transactions, pricing and distribution business operations" ], "distinguishing_features": [ "Check the product designation and production evidence: a pale bloomy rind and soft paste support identification but do not alone distinguish brie from Camembert or other similar cheeses.", "Distinguish a whole ripened cheese or a cut portion retaining its original paste structure from a processed spread or preparation merely flavoured with brie.", "Compare rind character with bloomy-rind expectations; a predominantly washed, smear-coated or otherwise different rind requires clarification of the claimed identity.", "Use whole-wheel dimensions and provenance, when available, as supporting evidence against confusion with Camembert; wedge dimensions alone cannot establish the original cheese format.", "Separate generic brie identification from a claim to a specifically named variety such as Brie de Meaux or Brie de Melun; the latter requires its own provenance evidence." ], "characteristics": [ { "name": "Declared cheese identity", "kind": "category", "unit_or_values": "Exact label designation; generic brie, named variety, brie-style product or unresolved", "why_it_matters": "Sets the identity claim that observations and provenance must support." }, { "name": "Wheel and portion relationship", "kind": "relation", "unit_or_values": "Whole wheel, wedge or other portion; parent wheel and lot when known", "why_it_matters": "Connects a cut portion to evidence that may only exist for its source wheel." }, { "name": "Milk and added dairy ingredients", "kind": "category", "unit_or_values": "Declared milk species, cream additions and other dairy ingredients; unknown recorded explicitly", "why_it_matters": "Helps distinguish formulations and informs compatibility with an intended use." }, { "name": "Milk treatment", "kind": "category", "unit_or_values": "Raw, pasteurised, other declared treatment or unknown", "why_it_matters": "Preserves a production distinction relevant to identity and handling decisions." }, { "name": "Whole-wheel geometry", "kind": "measurement", "unit_or_values": "Diameter and height in cm; mass in g; observation date", "why_it_matters": "Supports format identification and interpretation of rind-to-paste proportions." }, { "name": "Rind condition", "kind": "state", "unit_or_values": "Observed colour, coverage, dryness or wetness, attachment and damage", "why_it_matters": "Records the condition of brie's characteristic surface without treating appearance as a safety test." }, { "name": "Paste texture profile", "kind": "state", "unit_or_values": "Centre and under-rind observations: firm, chalky, yielding, creamy or flowing; temperature at observation", "why_it_matters": "Distinguishes ripening differences within the cheese from temperature-dependent softness." }, { "name": "Aroma profile", "kind": "state", "unit_or_values": "Described aroma, intensity and persistence after opening", "why_it_matters": "Supports quality assessment and flags changes needing interpretation." }, { "name": "Storage exposure", "kind": "measurement", "unit_or_values": "Temperature in °C and duration in hours, with gaps and evidence source", "why_it_matters": "Supports handling decisions that cannot be made from rind or paste appearance alone." }, { "name": "Opening and cutting history", "kind": "state", "unit_or_values": "Sealed, opened or cut; relevant timestamps and exposed-surface condition", "why_it_matters": "Explains drying, exposure and changes in the applicability of package instructions." }, { "name": "Intended-use readiness", "kind": "state", "unit_or_values": "Suitable, conditional, unsuitable or unresolved for a specified use", "why_it_matters": "Connects observed texture and documented handling constraints to an actionable decision." } ], "affordances": [ "Verify or qualify a brie identity claim using its label, provenance and observed cheese structure.", "Compare rind and paste observations over time to judge ripening and culinary readiness.", "Choose storage and wrapping actions using the cheese's cut state and applicable product instructions.", "Portion, serve or incorporate the cheese into a dish when documented constraints permit.", "Hold the cheese from use and seek further evidence when handling history or condition is unresolved." ] }, "sources": [ { "id": "codex-cxs-277", "title": "Standard for Brie (CXS 277-1973)", "url": "https://www.fao.org/fao-who-codexalimentarius/sh-proxy/de/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B277-1973%252FCXS_277e.pdf", "what_it_supports": "International commodity definition, permitted milks and cultures, fat-in-dry-matter and dry-matter bands, height and weight, ripening procedure, and labelling as Brie", "url_status": "blocked" }, { "id": "eur-lex-brie-de-meaux", "title": "Publication of an application for approval of an amendment to the product specification of Brie de Meaux (PDO-FR-00110)", "url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=oj:JOC_2020_064_R_0013", "what_it_supports": "PDO product description (raw cow's milk, bloomy rind, minimum four weeks from renneting), milk-collection limits, and EU identifier PDO-FR-00110", "url_status": "live" }, { "id": "fr-agriculture-aop", "title": "Le Brie de Meaux et le Brie de Melun, les deux fromages AOP de la région parisienne", "url": "https://agriculture.gouv.fr/le-brie-de-meaux-et-le-brie-de-melun-les-deux-fromages-aop-de-la-region-parisienne", "what_it_supports": "That only two bries hold AOC then AOP; diameters, paste colour, aroma contrast, and ripening minima for Meaux and Melun", "url_status": "live" }, { "id": "academy-of-cheese-meaux", "title": "Brie de Meaux PDO", "url": "https://academyofcheese.org/cheese-library/brie-de-meaux-pdo/", "what_it_supports": "Make class (soft, rennet-set, Penicillium candidum rind), typical weight, PDO raw-milk and animal-rennet constraints, and typical eating age", "url_status": "live" }, { "id": "wikidata-q193411", "title": "brie (Q193411)", "url": "https://www.wikidata.org/wiki/Q193411", "what_it_supports": "Wikidata item, LCSH, USDA SR legacy number 01006, UK FSA food-type A02RV, and the sense 'soft cow's-milk cheese named after the Brie region'", "url_status": "live" }, { "id": "wikipedia-brie", "title": "Brie", "url": "https://en.wikipedia.org/wiki/Brie", "what_it_supports": "Unprotected generic name versus two AOC/AOP names; Brie noir and ammonia overripening; pasteurisation practice in the United States and Australia; serving, storage, and the Camembert comparison", "url_status": "live" } ], "structure": { "bundles": [ { "id": "brie-identity", "name": "Brie identity", "description": "Establish what the brie designation means for this cheese and how well it is supported.", "rationale": "Similar-looking cheeses and loosely applied product names make appearance alone insufficient for identification.", "layers": [ { "id": "designation-and-origin", "name": "Designation and origin", "description": "Capture the exact identity claim and its supporting provenance.", "findings": [ { "id": "supported-brie-designation", "name": "Supported brie designation", "description": "Record the producer's designation and distinguish a generic brie claim from a specifically named variety.", "questions": [ { "text": "What exact cheese name appears on the original label or producer record?", "kind": "definition", "id": "supported-brie-designation-q01" }, { "text": "What producer, origin and certification evidence supports any specifically named brie variety?", "kind": "provenance", "id": "supported-brie-designation-q02" } ] } ] }, { "id": "wheel-and-portion-evidence", "name": "Wheel and portion evidence", "description": "Relate the observed cheese format to its claimed identity.", "findings": [ { "id": "format-and-lookalikes", "name": "Format and lookalikes", "description": "Record whole-wheel evidence and structural observations that help distinguish brie from similar cheeses or processed preparations.", "questions": [ { "text": "What are the original wheel's dimensions and mass, and is this sample traceable to that wheel?", "kind": "measurement", "id": "format-and-lookalikes-q01" }, { "text": "What evidence distinguishes this sample from Camembert, another bloomy-rind cheese or a processed brie preparation?", "kind": "boundary", "id": "format-and-lookalikes-q02" } ] } ] } ] }, { "id": "milk-and-cheese-makeup", "name": "Milk and cheese makeup", "description": "Describe the ingredients and production characteristics that explain this brie's material identity.", "rationale": "The name brie alone does not establish milk treatment, ingredient additions or the basis of its rind development.", "layers": [ { "id": "milk-and-enrichment", "name": "Milk and enrichment", "description": "Record the declared milk base and additions.", "findings": [ { "id": "declared-dairy-composition", "name": "Declared dairy composition", "description": "Preserve ingredient evidence without inferring composition from creamy texture.", "questions": [ { "text": "Which milk species, cream additions and other ingredients are declared?", "kind": "provenance", "id": "declared-dairy-composition-q01" }, { "text": "If a fat value is provided, is it expressed per product mass or on a dry-matter basis?", "kind": "measurement", "id": "declared-dairy-composition-q02" } ] } ] }, { "id": "treatment-and-rind-development", "name": "Treatment and rind development", "description": "Capture documented milk treatment and intended surface development.", "findings": [ { "id": "production-evidence", "name": "Production evidence", "description": "Separate documented treatment and culture information from assumptions based on the rind.", "questions": [ { "text": "What milk heat treatment is documented for this brie?", "kind": "provenance", "id": "production-evidence-q01" }, { "text": "What rind cultures or surface treatments does the producer document, if any?", "kind": "provenance", "id": "production-evidence-q02" } ] } ] } ] }, { "id": "rind-paste-and-ripening", "name": "Rind, paste and ripening", "description": "Represent the cheese's spatial texture profile and sensory development.", "rationale": "A single softness score loses the differences between rind, under-rind paste and centre that matter when judging brie.", "layers": [ { "id": "rind-to-centre-profile", "name": "Rind-to-centre profile", "description": "Observe the rind and paste as distinct but connected regions.", "findings": [ { "id": "regional-condition", "name": "Regional condition", "description": "Record surface condition and texture gradients at a known observation temperature.", "questions": [ { "text": "How do the rind, under-rind paste and centre differ in firmness, moisture and appearance?", "kind": "measurement", "id": "regional-condition-q01" }, { "text": "At what cheese temperature and time after refrigeration were those observations made?", "kind": "measurement", "id": "regional-condition-q02" } ] } ] }, { "id": "sensory-development", "name": "Sensory development", "description": "Interpret changes in texture and aroma against the intended product profile.", "findings": [ { "id": "ripening-interpretation", "name": "Ripening interpretation", "description": "Support a ripening judgement while retaining uncertainty about the cause of sensory changes.", "questions": [ { "text": "What dated observations or producer guidance support the proposed ripening stage?", "kind": "provenance", "id": "ripening-interpretation-q01" }, { "text": "Are strong aromas, rind separation or flowing paste expected for this product, or does their interpretation remain unresolved?", "kind": "boundary", "id": "ripening-interpretation-q02" } ] } ] } ] }, { "id": "preservation-and-use-constraints", "name": "Preservation and use constraints", "description": "Connect package state, storage exposure and condition concerns to handling decisions.", "rationale": "Brie's intended surface growth must be distinguished from unexplained changes, and sensory acceptability cannot establish microbiological safety.", "layers": [ { "id": "storage-and-exposed-paste", "name": "Storage and exposed paste", "description": "Track preservation conditions before and after the cheese is opened or cut.", "findings": [ { "id": "preservation-history", "name": "Preservation history", "description": "Record the history needed to apply product-specific storage and after-opening instructions.", "questions": [ { "text": "What temperature history, opening time and cutting time are known, and where are the gaps?", "kind": "measurement", "id": "preservation-history-q01" }, { "text": "What storage, wrapping and after-opening instructions apply to this particular brie?", "kind": "action", "id": "preservation-history-q02" } ] } ] }, { "id": "condition-concerns", "name": "Condition concerns", "description": "Evaluate unexplained changes without confusing quality observations with safety clearance.", "findings": [ { "id": "evidence-for-hold-or-use", "name": "Evidence for hold or use", "description": "Record condition concerns and the external evidence needed to resolve them.", "questions": [ { "text": "Which surface growth, discolouration, moisture or package changes are inconsistent with the documented product profile?", "kind": "boundary", "id": "evidence-for-hold-or-use-q01" }, { "text": "Do applicable product instructions, lot notices or food-safety guidance require holding or discarding this cheese?", "kind": "action", "id": "evidence-for-hold-or-use-q02" } ] } ] } ] }, { "id": "culinary-readiness-and-handling", "name": "Culinary readiness and handling", "description": "Translate the cheese's condition into choices about portioning, serving and cooking.", "rationale": "A brie suitable for spreading may behave differently from one intended to hold a clean wedge or be baked whole.", "layers": [ { "id": "texture-for-intended-use", "name": "Texture for intended use", "description": "Assess whether present paste and rind behaviour suit the requested culinary result.", "findings": [ { "id": "use-specific-fit", "name": "Use-specific fit", "description": "Judge readiness against a concrete use rather than assigning a universal ideal ripeness.", "questions": [ { "text": "Does the intended use require a clean slice, spreadable paste or a wheel that retains its shape during preparation?", "kind": "definition", "id": "use-specific-fit-q01" }, { "text": "Do the observed paste firmness and rind integrity support that result at the intended handling temperature?", "kind": "measurement", "id": "use-specific-fit-q02" } ] } ] }, { "id": "portioning-and-preparation", "name": "Portioning and preparation", "description": "Choose actions consistent with the cheese's physical state and documented constraints.", "findings": [ { "id": "justified-next-action", "name": "Justified next action", "description": "Specify how the brie may be handled and what uncertainty blocks the intended action.", "questions": [ { "text": "Should this portion be cut, spread, served with its rind or used in cooking to meet the intended result?", "kind": "action", "id": "justified-next-action-q01" }, { "text": "What product instructions and established handling guidance constrain time out of refrigeration and storage of the remaining cut cheese?", "kind": "action", "id": "justified-next-action-q02" } ] } ] } ] }, { "id": "evidence-and-external-alignment", "name": "Evidence and external alignment", "description": "What the world already says about this thing, gathered so the model can be checked against it.", "rationale": "A model that cannot be lined up against existing standards, identifiers and practice cannot be adopted by anyone who already uses them.", "layers": [ { "id": "reported-evidence", "name": "Reported evidence", "description": "Findings from the breadth pass, kept separate from the structural claims.", "findings": [ { "id": "evidence-kinds", "name": "Kinds and varieties", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ "Brie de Meaux (AOP/PDO): raw cow's-milk, large wheel (about 36-37 cm, ~2.6-2.8 kg), fruitier and milder, minimum four weeks' ripening", "Brie de Melun (AOP/PDO): raw cow's-milk with a lactic set, smaller wheel (27-28 cm, about 1.5-2.2 kg), stronger and more undergrowth-scented, typically longer ripening", "Brie fermier: farmhouse production, usually raw milk, not in itself a protected name", "Brie laitier / industrial pasteurized brie: factory-made generic \"brie\", the form most supermarket trade uses", "Double-cream and triple-cream brie: cream-enriched wheels with fat-in-dry-matter above the ordinary reference band", "Brie noir: long-aged brie whose paste dries and darkens and whose rind becomes brown and crumbly", "Herbed, smoked, or flavoured brie: the same bloomy-rind make with added herbs, smoke, or similar", "Coulommiers: smaller Île-de-France bloomy-rind wheel often sold in the brie family but not as Brie de Meaux or Brie de Melun" ], "questions": [ { "id": "evidence-kinds-q01", "text": "Which of these kinds and varieties hold for the sense of brie this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-identifiers", "name": "Identifiers and schemes", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ { "scheme": "Wikidata", "value_or_pattern": "Q193411", "note": "Item for the cheese, not the region or personal name" }, { "scheme": "Codex Alimentarius", "value_or_pattern": "CXS 277-1973", "note": "Individual standard for Brie; formerly CODEX STAN C-34-1973" }, { "scheme": "EU Protected Designation of Origin", "value_or_pattern": "PDO-FR-00110", "note": "Brie de Meaux only" }, { "scheme": "EU Protected Designation of Origin", "value_or_pattern": "PDO-FR-00111", "note": "Brie de Melun only" }, { "scheme": "USDA SR legacy / NDB number", "value_or_pattern": "01006", "note": "Food composition entry 'Cheese, brie'" }, { "scheme": "UK FSA food type (LanguaL-style)", "value_or_pattern": "A02RV", "note": "Wikidata P4637" }, { "scheme": "Library of Congress Subject Headings", "value_or_pattern": "sh86005615", "note": "Brie cheese" } ], "questions": [ { "id": "evidence-identifiers-q01", "text": "Which of these identifiers and schemes hold for the sense of brie this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-standards-and-regulation", "name": "Standards and regulation", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ "FAO/WHO Codex Alimentarius CXS 277-1973 Standard for Brie (composition, description, and use of the name Brie), read with the General Standard for Cheese CXS 283-1978", "EU PDO product specifications PDO-FR-00110 (Brie de Meaux) and PDO-FR-00111 (Brie de Melun), under the EU quality-schemes regime; names reserved to the specified raw-milk makes in the defined Île-de-France/Brie basin", "French AOC granted 1980 for Brie de Meaux and Brie de Melun, administered by INAO, later registered as EU AOP", "The generic word 'brie' is not a protected designation; only the two PDO names are reserved", "Pasteurisation of milk for this style is required in the United States and Australia; most of Europe still allows the raw-milk PDO makes" ], "questions": [ { "id": "evidence-standards-and-regulation-q01", "text": "Which of these standards and regulation hold for the sense of brie this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-real-world-use", "name": "Real-world use", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ "Sold as a whole flat wheel or, more often, as a cut sector from a large wheel on a cheese board, with the white rind customarily eaten", "PDO wheels (especially Brie de Meaux) are a staple of the French plateau de fromages and of specialist affineur trade", "Industrial pasteurized 'baby brie' rounds are the supermarket form in North America, the UK, Australia, New Zealand, and Ireland", "Baked whole or in pastry (baked brie / brie en croûte) as a hot appetizer", "Used as a melting or sandwich cheese once the paste has become supple" ], "questions": [ { "id": "evidence-real-world-use-q01", "text": "Which of these real-world use hold for the sense of brie this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-measurements", "name": "Typical measurements", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ { "quantity": "Milkfat in dry matter (Codex)", "typical_range": "minimum 40; reference 45-55 (higher bands exist for cream-enriched makes)", "unit": "% m/m" }, { "quantity": "Dry matter (Codex, at 45-55% fat in dry matter)", "typical_range": "minimum 43", "unit": "% m/m" }, { "quantity": "Whole-cheese mass (Codex)", "typical_range": "approximately 500-3500", "unit": "g" }, { "quantity": "Maximum height (Codex)", "typical_range": "approximately 5", "unit": "cm" }, { "quantity": "Brie de Meaux diameter / mass", "typical_range": "36-37 cm; about 2.6-2.8", "unit": "kg" }, { "quantity": "Brie de Melun diameter / mass", "typical_range": "27-28 cm; about 1.5-2.2", "unit": "kg" }, { "quantity": "Minimum ripening (PDO Meaux / Melun)", "typical_range": "Meaux ≥4 weeks from renneting; Melun commonly cited ≥5 weeks (often ~12)", "unit": "week" }, { "quantity": "Typical composition of generic brie (USDA SR 01006)", "typical_range": "water ~48; fat ~28; protein ~21; energy ~334 kcal/100 g; sodium ~629 mg/100 g", "unit": "g/100 g unless noted" } ], "questions": [ { "id": "evidence-measurements-q01", "text": "Which of these typical measurements hold for the sense of brie this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-failure-modes-and-hazards", "name": "Failure modes and hazards", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ "Overripening: paste becomes runny and the cheese smells and tastes of ammonia from surface-flora metabolism", "Underripening: a chalky, unproteolysed core remains while the rind is already set", "High-moisture soft cheese supports rapid growth of spoilage moulds and bacteria if held much above refrigeration (~4 °C); blue or green mould on a white-rind cheese is treated as unsafe rather than as a variant", "Raw-milk PDO production is sensitive to milk delay: the Meaux specification caps collection at 48 h and the interval to seeding, because milk quality deteriorates in this make", "Pasteurisation is mandated for this style in the United States and Australia, reflecting the pathogen risk attached to unpasteurized soft-ripened cheese" ], "questions": [ { "id": "evidence-failure-modes-and-hazards-q01", "text": "Which of these failure modes and hazards hold for the sense of brie this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-regional-variation", "name": "Regional variation", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ "In France and the EU, 'Brie de Meaux' and 'Brie de Melun' are reserved PDO names; 'brie' alone may be used for any cheese meeting the generic style or Codex standard", "United States and Australia: milk is pasteurized; wheels are often smaller, milder, and shorter-aged than the Île-de-France PDOs", "United Kingdom, Ireland, New Zealand, and Australia produce named local bries (e.g. Cornish, Somerset, Baron Bigod, Wicklow, King Island) that use the style name without French origin", "Coulommiers and several historic Brie-pays names (Montereau, Nangis, Provins, Isigny) remain in French trade without AOP", "Cream-enriched double- and triple-cream bries are especially common in export and North American retail" ], "questions": [ { "id": "evidence-regional-variation-q01", "text": "Which of these regional variation hold for the sense of brie this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-neighbours", "name": "Neighbouring kinds and how to tell them apart", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ { "name": "Camembert", "difference": "Same bloomy-rind flora and inward ripening, but Camembert is a small (~10 cm) fully rind-enclosed disc from Normandy; retail Brie is typically a sector cut from a 23-37 cm wheel, so the cut faces have no rind. Protected names (Camembert de Normandie vs Brie de Meaux/Melun) settle the question where they appear." }, { "name": "Coulommiers", "difference": "Same Île-de-France bloomy-rind family and often sold as a brie-style whole disc, but it is a smaller format than Brie de Meaux and is not either PDO; the label name, not the rind, is the separator." }, { "name": "Triple-cream bloomy-rind cheeses (e.g. Brillat-Savarin, Explorateur)", "difference": "Cream is added so fat-in-dry-matter sits well above the Codex Brie reference of 45-55%; the paste is richer and the make is a different named cheese even when the rind looks the same." }, { "name": "Brie noir versus young brie", "difference": "Not a different species of cheese: months of extra ageing dry and darken the paste and turn the rind brown and crumbly; ammonia and a firm, dark body distinguish it from a ripe white-rind wheel." } ], "questions": [ { "id": "evidence-neighbours-q01", "text": "Which of these neighbouring kinds and how to tell them apart hold for the sense of brie this model covers, and on what evidence?", "kind": "provenance" } ] } ] } ] } ] }, "openQuestions": [ "Does the registry intend brie to include all brie-style cheeses and enriched variants, or should some be related neighbouring concepts?", "Which authoritative definitions should establish the boundary between generic brie and specifically named regional varieties?", "Which producer-specific sensory profiles reliably distinguish intended maturation from unacceptable quality changes?", "What current, jurisdiction-appropriate handling guidance should govern different milk treatments, packaging formats and after-opening conditions?", "What minimum label, wheel or producer evidence is sufficient to identify an unlabelled wedge as brie rather than a similar bloomy-rind cheese?" ], "statistics": { "bundles": 6, "layers": 11, "findings": 18, "questions": 28 } }, "draft": { "generator": "vr.draft.v3", "status": "draft-generated", "researched": false, "archetype": "chemical substance or material", "method": "Written from the archetype playbook - what this kind of thing needs beyond identity and provenance - and from the structure that recurred across 6,333 models already researched by two engines. Applied to this entry by rule. No source was read for this thing and no claim here is researched. This entry carries no facets of its own, so they were inferred from its domain - a guess about a whole domain applied to one thing.", "facetsInferred": true, "nextPass": "A researcher replaces this draft with a sourced specification. Treat every sentence below as a proposal to argue with.", "purpose": "Give an agent a durable, checkable way to recognise a brie, record what state it is in, and decide what may be done with it.", "whatItIs": "Enable an AI agent to recognise a cheese represented as brie, assess its documented identity and present condition, and decide which handling or use actions are justified.", "characteristics": { "substance": "material", "origin": "natural", "agency": "inert", "mobility": "varies" }, "whatYouCanDoWithIt": [ "observed and measured", "consumed or used up" ], "distinguishingFeatures": [ "Described in 60 Wikipedia languages, which is a measure of how widely the thing is known, not of how important it is." ], "openQuestionsForResearch": [ "Which of the bundles below does a real task actually need, and which are ceremony?", "What does this thing have that the facets do not capture at all?", "Which neighbouring kind is most often confused with a brie, and on what evidence are they told apart?" ], "whatItIsMadeOf": "matter you can touch", "physicalCharacter": [ "Mobility varies between examples.", "Does nothing on its own; everything it does, something else did to it.", "These come from the domain this entry sits in rather than from the entry itself, so treat them as a first guess about the whole domain applied to one thing." ], "whatCanBeDoneWithIt": [ "observe it, measure it, record its state", "use it up, and then need more of it" ], "howItIsRecognised": [ "Not recognisable by sight in any reliable way. Appearance varies with grade, form and additives; identification is by label, by documentation, or by assay." ], "relatedModels": [], "standing": "Described in 60 Wikipedia languages, which measures how widely it is written about rather than how important or how common it is.", "structure": { "bundles": [ { "id": "identity-and-classification", "name": "Identity, naming and classification", "description": "How an agent tells one brie from another, and a brie from things that resemble it.", "rationale": "Recognition comes before every other claim. Without stable identity nothing else in the model can be trusted to be about the same thing twice.", "layers": [ { "id": "naming-and-identifiers", "name": "Names and identifiers", "description": "The names this thing goes by and the identifiers that survive translation and time.", "findings": [ { "id": "preferred-name-and-aliases", "name": "Preferred name, aliases and local names", "description": "Which name to use, which names mean the same thing, and which merely sound similar.", "questions": [ { "id": "preferred-name-and-aliases-q01", "text": "What identifies and describes the name of a brie, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "preferred-name-and-aliases-q02", "text": "Who or what asserted this about the name of a brie, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "preferred-name-and-aliases-q03", "text": "What may an agent decide or do once the name of a brie is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] }, { "id": "stable-identifiers", "name": "Stable identifiers and external keys", "description": "Identifiers that keep pointing at this kind of thing across systems and languages.", "questions": [ { "id": "stable-identifiers-q01", "text": "What identifies and describes an identifier for a brie, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "stable-identifiers-q02", "text": "Who or what asserted this about an identifier for a brie, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "stable-identifiers-q03", "text": "What may an agent decide or do once an identifier for a brie is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "classification-and-granularity", "name": "Classification and granularity", "description": "Where a brie sits among kinds, and how finely a task needs to cut it.", "findings": [ { "id": "kind-and-parents", "name": "Kind, parents and neighbouring kinds", "description": "The classes this thing belongs to and the ones it is next to.", "questions": [ { "id": "kind-and-parents-q01", "text": "What identifies and describes the kind of a brie, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "kind-and-parents-q02", "text": "Who or what asserted this about the kind of a brie, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "kind-and-parents-q03", "text": "What may an agent decide or do once the kind of a brie is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] }, { "id": "distinguishing-features", "name": "Distinguishing features", "description": "What separates a brie from the things most often confused with it.", "questions": [ { "id": "distinguishing-features-q01", "text": "What identifies and describes what distinguishes a brie, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "distinguishing-features-q02", "text": "Who or what asserted this about what distinguishes a brie, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "distinguishing-features-q03", "text": "What may an agent decide or do once what distinguishes a brie is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] }, { "id": "form-and-composition", "name": "Form, composition and condition", "description": "What a brie is made of, what shape and size it takes, and what state it is in.", "rationale": "A physical thing can be measured, and a model that cannot record its measurements cannot support any decision that depends on them.", "layers": [ { "id": "form-and-dimensions", "name": "Form and dimensions", "description": "Shape, size, mass and the ranges these take across examples.", "findings": [ { "id": "measurable-dimensions", "name": "Measurable dimensions and their units", "description": "The quantities worth recording and the units they are recorded in.", "questions": [ { "id": "measurable-dimensions-q01", "text": "What identifies and describes the dimensions of a brie, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "measurable-dimensions-q02", "text": "Who or what asserted this about the dimensions of a brie, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "measurable-dimensions-q03", "text": "What may an agent decide or do once the dimensions of a brie is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "material-and-composition", "name": "Material and composition", "description": "Materials, parts and how they are put together.", "findings": [ { "id": "parts-and-materials", "name": "Parts and materials", "description": "What a brie is built from and which parts are replaceable.", "questions": [ { "id": "parts-and-materials-q01", "text": "What identifies and describes the composition of a brie, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "parts-and-materials-q02", "text": "Who or what asserted this about the composition of a brie, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "parts-and-materials-q03", "text": "What may an agent decide or do once the composition of a brie is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "condition-and-integrity", "name": "Condition and integrity", "description": "Wear, damage, health and the difference between working and broken.", "findings": [ { "id": "condition-assessment", "name": "Condition, damage and health", "description": "How the condition of a brie is judged and by whom.", "questions": [ { "id": "condition-assessment-q01", "text": "What identifies and describes the condition of a brie, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "condition-assessment-q02", "text": "Who or what asserted this about the condition of a brie, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "condition-assessment-q03", "text": "What may an agent decide or do once the condition of a brie is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] }, { "id": "place-and-movement", "name": "Place and movement", "description": "Where a brie is, how it got there and where it may go (varies).", "rationale": "A thing that can move needs its position recorded with a time, or every later claim about it is about a place it has left.", "layers": [ { "id": "location-and-placement", "name": "Location and placement", "description": "Position, containment and the reference frame the position is given in.", "findings": [ { "id": "position-and-frame", "name": "Position, container and reference frame", "description": "Where a brie is, and what that position is measured against.", "questions": [ { "id": "position-and-frame-q01", "text": "What identifies and describes the location of a brie, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "position-and-frame-q02", "text": "Who or what asserted this about the location of a brie, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "position-and-frame-q03", "text": "What may an agent decide or do once the location of a brie is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "movement-and-transfer", "name": "Movement and transfer", "description": "How a brie is carried, installed or relocated.", "findings": [ { "id": "movement-events", "name": "Movement events and constraints", "description": "What counts as a movement, what records it and what limits it.", "questions": [ { "id": "movement-events-q01", "text": "What identifies and describes the movement of a brie, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "movement-events-q02", "text": "Who or what asserted this about the movement of a brie, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "movement-events-q03", "text": "What may an agent decide or do once the movement of a brie is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] }, { "id": "state-and-lifecycle", "name": "State and lifecycle", "description": "The states a brie passes through and the events that move it between them.", "rationale": "Most decisions about a thing depend on what state it is in now, which is a claim with a time on it, not a property.", "layers": [ { "id": "lifecycle-stages", "name": "Lifecycle stages", "description": "From coming into existence to ceasing to be one of these.", "findings": [ { "id": "stages-and-transitions", "name": "Stages and transitions", "description": "The stages worth naming and what moves a brie between them.", "questions": [ { "id": "stages-and-transitions-q01", "text": "What identifies and describes the lifecycle of a brie, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "stages-and-transitions-q02", "text": "Who or what asserted this about the lifecycle of a brie, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "stages-and-transitions-q03", "text": "What may an agent decide or do once the lifecycle of a brie is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "observations-and-status", "name": "Observations and current status", "description": "What is observed about a brie, how often and by whom.", "findings": [ { "id": "observation-record", "name": "Observation record", "description": "How an observation of a brie is recorded so that it can be superseded rather than overwritten.", "questions": [ { "id": "observation-record-q01", "text": "What identifies and describes an observation of a brie, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "observation-record-q02", "text": "Who or what asserted this about an observation of a brie, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "observation-record-q03", "text": "What may an agent decide or do once an observation of a brie is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] }, { "id": "use-and-operation", "name": "Use and operation", "description": "What can be done with a brie and what it takes to do it.", "rationale": "An agent that can recognise a thing but not act on it has only half a model.", "layers": [ { "id": "intended-use", "name": "Intended use and function", "description": "What a brie is for, and what it is used for anyway.", "findings": [ { "id": "function-and-purpose", "name": "Function, purpose and misuse", "description": "The function a brie performs and the uses that fall outside it.", "questions": [ { "id": "function-and-purpose-q01", "text": "What identifies and describes the use of a brie, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "function-and-purpose-q02", "text": "Who or what asserted this about the use of a brie, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "function-and-purpose-q03", "text": "What may an agent decide or do once the use of a brie is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "handling-and-procedure", "name": "Handling and procedure", "description": "The steps, skills and tools involved in using a brie.", "findings": [ { "id": "procedures-and-skills", "name": "Procedures, skills and required tools", "description": "What an agent needs before it can act on a brie at all.", "questions": [ { "id": "procedures-and-skills-q01", "text": "What identifies and describes handling a brie, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "procedures-and-skills-q02", "text": "Who or what asserted this about handling a brie, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "procedures-and-skills-q03", "text": "What may an agent decide or do once handling a brie is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "supply-and-consumption", "name": "Supply and consumption", "description": "Quantities, rates and what running out means.", "findings": [ { "id": "consumption-and-stock", "name": "Consumption, stock and replenishment", "description": "How much of a brie there is and how fast it goes.", "questions": [ { "id": "consumption-and-stock-q01", "text": "What identifies and describes the supply of a brie, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "consumption-and-stock-q02", "text": "Who or what asserted this about the supply of a brie, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "consumption-and-stock-q03", "text": "What may an agent decide or do once the supply of a brie is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] }, { "id": "composition-and-identity", "name": "Composition, grade and chemical identity", "description": "What brie is made of and how pure the thing in hand is.", "rationale": "Grade decides what a substance may be used for, so a model that records only the name cannot support any decision about use.", "layers": [ { "id": "chemical-identity", "name": "Chemical identity", "description": "Formula, structure and the registry numbers that name it unambiguously.", "findings": [ { "id": "identity-record", "name": "Identity and registry numbers", "description": "What identifies this substance across suppliers and regulators.", "questions": [ { "id": "identity-record-q01", "text": "What formula, structure and registry identifiers name brie unambiguously?", "kind": "definition" }, { "id": "identity-record-q02", "text": "Which related substances share a name in common use but not an identifier?", "kind": "boundary" } ] } ] }, { "id": "grade-and-impurities", "name": "Grade, purity and impurities", "description": "The specification a batch meets and what else is in it.", "findings": [ { "id": "specification", "name": "Specification and assay", "description": "How purity is stated and measured, and which impurities matter.", "questions": [ { "id": "specification-q01", "text": "What grades of brie exist, how is purity assayed, and which impurities are limited?", "kind": "measurement" }, { "id": "specification-q02", "text": "Which use requires which grade, and what happens when a lower grade is substituted?", "kind": "action" } ] } ] } ] }, { "id": "properties-and-behaviour", "name": "Properties and behaviour", "description": "How brie behaves under conditions an agent can measure or change.", "rationale": "Physical constants are the part of a substance model that transfers between contexts, and each needs its unit and its conditions.", "layers": [ { "id": "physical-constants", "name": "Physical constants", "description": "Values that hold for the pure substance, with their conditions.", "findings": [ { "id": "constants-record", "name": "Constants and conditions", "description": "The quantities worth recording and the state they apply in.", "questions": [ { "id": "constants-record-q01", "text": "What are the defining physical constants of brie, in what units and under what conditions?", "kind": "measurement" }, { "id": "constants-record-q02", "text": "Which of these values change with grade or form rather than being fixed?", "kind": "boundary" } ] } ] }, { "id": "stability-and-reactivity", "name": "Stability and reactivity", "description": "What it reacts with, degrades into, and how it is stored.", "findings": [ { "id": "incompatibilities", "name": "Incompatibilities and degradation", "description": "What must not meet it, and what it becomes over time.", "questions": [ { "id": "incompatibilities-q01", "text": "What is brie incompatible with, and what does it degrade into under storage?", "kind": "definition" }, { "id": "incompatibilities-q02", "text": "What storage and handling does that require, and who is competent to do it?", "kind": "action" } ] } ] } ] }, { "id": "hazard-and-regulation", "name": "Hazard classification and regulation", "description": "How brie can harm, and what the law says about holding and moving it.", "rationale": "A substance model without its hazard class and its regulatory identity is unusable in exactly the situations that matter.", "layers": [ { "id": "hazard-class", "name": "Hazard classification", "description": "Classified hazards, exposure limits and protective measures.", "findings": [ { "id": "classified-hazards", "name": "Classified hazards and limits", "description": "The classification, the scheme it belongs to, and the limits set.", "questions": [ { "id": "classified-hazards-q01", "text": "How is brie classified for hazard, under which scheme, and what exposure limits apply?", "kind": "definition" }, { "id": "classified-hazards-q02", "text": "What protection does handling require, and what must an agent refuse to do without it?", "kind": "action" } ] } ] }, { "id": "regulatory-identity", "name": "Regulatory identity and control", "description": "Registration, restriction and transport rules by jurisdiction.", "findings": [ { "id": "controls", "name": "Controls and jurisdiction", "description": "Where it is restricted and what the restriction attaches to.", "questions": [ { "id": "controls-q01", "text": "Which registrations, restrictions or transport rules cover brie, and where?", "kind": "provenance" }, { "id": "controls-q02", "text": "Does the control attach to the substance, its concentration, or its intended use?", "kind": "boundary" } ] } ] } ] }, { "id": "provenance-and-evidence", "name": "Provenance, evidence and time", "description": "Where every claim about a brie came from and when it held.", "rationale": "A claim without a source and a time cannot be superseded, only overwritten, and an agent that overwrites loses the ability to explain itself.", "layers": [ { "id": "source-and-authority", "name": "Source and authority", "description": "Who said it, on what evidence, and how strongly.", "findings": [ { "id": "claim-provenance", "name": "Claim provenance and confidence", "description": "The authority behind each claim about a brie and how confident it is.", "questions": [ { "id": "claim-provenance-q01", "text": "What identifies and describes a claim about a brie, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "claim-provenance-q02", "text": "Who or what asserted this about a claim about a brie, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "claim-provenance-q03", "text": "What may an agent decide or do once a claim about a brie is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "time-and-versions", "name": "Time, versions and supersession", "description": "When a claim was true, when it was learnt, and what replaced it.", "findings": [ { "id": "validity-and-supersession", "name": "Validity period and supersession", "description": "How an old claim about a brie is retired without being erased.", "questions": [ { "id": "validity-and-supersession-q01", "text": "What identifies and describes the validity of a claim about a brie, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "validity-and-supersession-q02", "text": "Who or what asserted this about the validity of a claim about a brie, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "validity-and-supersession-q03", "text": "What may an agent decide or do once the validity of a claim about a brie is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] } ] }, "statistics": { "bundles": 9, "layers": 20, "findings": 22, "questions": 60 } } } }