{ "model": { "rank": 6400, "code": "thing-q217525", "model_id": "vr.tr.cheddar-cheese", "name": "Cheddar cheese", "purpose": "Enable an AI agent to recognise a Cheddar cheese portion or batch, judge its documented condition and suitability, and decide how it may be stored, matured, prepared or used.", "family": "Thing Registry", "category": "Physical world and living systems", "status": "research-draft", "kind": "thing", "plane": "PHY", "domain": "PHY.MAT", "industry": "", "version": "", "url": "/models/thing/q217525/", "tier": 2, "score": 60, "payload": { "layer": "wikidata", "aliases": [ "West Country Farmhouse Cheddar", "red fat Cheddar cheese", "nonfat or fat-free Cheddar cheese", "sliced sharp Cheddar cheese", "cheese curds", "Pitchfork Organic Cheddar" ], "aliasCount": 6, "merged": 6, "knownIn": 60, "facets": null, "markers": [], "lexicalClass": "", "senseRank": null, "alsoRegisteredAs": null, "source": { "dataset": "wikidata", "item": "Q217525", "url": "https://www.wikidata.org/wiki/Q217525", "license": "CC0 1.0" } }, "research": { "vercy": "1.0-draft", "publication": { "status": "research-draft", "adjudicationStatus": "unreviewed", "publishableCanonical": false, "generatedAt": "2026-09-07T14:19:42Z", "providers": [ "Codex", "Grok" ], "missingProviders": [], "pass": 2, "cost": { "grok": { "usd": 0.01337866, "turns": 1, "seconds": 166.4, "error": null }, "codex": { "seconds": 80.9, "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: 01a07c38-5b16-7f13-a9d9-e2a8434bf426\n--------\nuser\nYou are drafting a Vercy meta-model for one registered thing. Answer as JSON only, no prose around it.\n\nThing: Cheddar cheese\nRegistry id: vr.tr.cheddar-cheese\nPlane / domain: PHY / PHY.MAT\nRegistry definition: (none recorded)\nNames folded into this entry: (no" } } }, "metaModel": { "id": "THING-Q217525", "registryId": "vr.tr.cheddar-cheese", "name": "Cheddar cheese", "version": "0.1.0-research.1", "entryKind": "thing", "family": "Thing Registry", "domain": [ "PHY.MAT" ], "status": "research-draft" }, "canonicalUrl": "https://ver.cy/models/thing/q217525/", "model": { "registry_id": "vr.tr.cheddar-cheese", "name": "Cheddar cheese", "purpose": "Enable an AI agent to recognise a Cheddar cheese portion or batch, judge its documented condition and suitability, and decide how it may be stored, matured, prepared or used.", "definition": "A hard, ripened cow's-milk cheese defined by cheddaring - repeated stacking, turning and pressing of drained curd to expel whey, fuse the mass and develop lactic acidity - then milling, salting, hooping and ageing, yielding a firm, close, waxy body that Codex and U.S. identity rules cap at 39% moisture with at least 50% fat in dry matter.", "scope_statement": "This model owns the identity, composition, manufacture-derived properties, maturation, physical condition and use suitability of Cheddar cheese as a material batch or portion, preserving uncertainty where process history or condition cannot be verified.", "in_scope": [ "Cheddar identity supported by product description, composition and manufacturing evidence", "Milk origin, ingredients and manufacture-derived material properties", "Maturation history and resulting flavour, texture and cooking behaviour", "Condition of blocks, wheels, slices, shreds and portions", "Storage, handling and intended-use decisions tied to the particular cheese" ], "out_of_scope": [ "Dairy herd health and milk production operations", "Cheesemaking equipment and factory process control", "Packaging design and packaging-material manufacture", "Recipes, prepared dishes and complete nutritional plans", "Retail transactions and supply-chain organisation", "Processed cheese products and plant-based Cheddar-style alternatives as independently modelled materials" ], "distinguishing_features": [ "Check whether the item is identified as Cheddar cheese itself or as a processed cheese product, cheese preparation or alternative with Cheddar flavour; the front-of-pack name alone may not settle this.", "Seek manufacturing evidence of the curd treatment used to produce Cheddar, including cheddaring or a documented production equivalent; similar appearance does not distinguish it from other firm cheeses.", "Assess body, fracture, flavour and maturation together against a documented Cheddar reference; firmness or sharpness alone cannot establish identity.", "Treat white and orange colour as compatible with Cheddar identity and investigate colouring ingredients separately; orange colour is not a sufficient identification test.", "Distinguish the underlying cheese from its presentation: slicing or shredding does not by itself change identity, while added ingredients may require modelling the resulting product separately." ], "characteristics": [ { "name": "Identity evidence", "kind": "category", "unit_or_values": "Producer-declared Cheddar; process-supported Cheddar; uncertain; Cheddar-containing product; alternative", "why_it_matters": "Prevents a similar-looking or similarly named material from inheriting unsupported Cheddar assumptions." }, { "name": "Batch and portion ancestry", "kind": "relation", "unit_or_values": "Links to producer, production batch, parent block or wheel, and derived portions", "why_it_matters": "Keeps manufacturing and maturation evidence attached to portions after cutting or shredding." }, { "name": "Milk basis and treatment", "kind": "category", "unit_or_values": "Declared milk species, milk treatment and evidence status; unknown where undocumented", "why_it_matters": "Supports identity interpretation and condition assessment without guessing from appearance." }, { "name": "Ingredients and additions", "kind": "category", "unit_or_values": "Declared cultures, coagulant, salt, colouring, flavourings and surface or shredding additions", "why_it_matters": "Separates intrinsic cheese properties from properties introduced by formulation or presentation." }, { "name": "Moisture content", "kind": "measurement", "unit_or_values": "Mass percent, with sampling date and analytical method", "why_it_matters": "Helps explain firmness, drying, yield and cooking behaviour." }, { "name": "Fat content", "kind": "measurement", "unit_or_values": "Mass percent of cheese or percent of dry matter, with basis stated", "why_it_matters": "Avoids misleading comparisons and helps interpret richness and fat release during heating." }, { "name": "Salt content", "kind": "measurement", "unit_or_values": "Mass percent, distinguishing measured salt from label-derived estimates", "why_it_matters": "Supports flavour and formulation comparisons between batches." }, { "name": "Maturation age", "kind": "measurement", "unit_or_values": "Days or months from a stated manufacturing milestone to assessment", "why_it_matters": "Provides a traceable age measure separate from marketing terms such as mature or vintage." }, { "name": "Body and fracture", "kind": "state", "unit_or_values": "Recorded firmness, elasticity, crumbliness, cracks and crystal observations at a stated temperature", "why_it_matters": "Helps judge maturation, defects and suitability for slicing or grating." }, { "name": "Surface and interior condition", "kind": "state", "unit_or_values": "Observed rind or coating, dryness, moisture, growth, discolouration and odour; location and extent recorded", "why_it_matters": "Distinguishes expected presentation features from changes requiring investigation." }, { "name": "Storage and exposure history", "kind": "state", "unit_or_values": "Time-temperature record, opening or cutting dates, freezing history and known gaps", "why_it_matters": "Makes condition decisions depend on the actual portion's history." }, { "name": "Heating performance", "kind": "measurement", "unit_or_values": "Observed melt spread, fat separation and texture under a specified test", "why_it_matters": "Supports intended-use decisions without assuming that all Cheddar melts alike." } ], "affordances": [ "Identify and compare Cheddar batches using declared identity, production evidence and observed properties.", "Select a portion for eating, slicing, grating or melting using its measured body and demonstrated performance.", "Continue maturation where the cheese's presentation, provenance and documented handling requirements support it.", "Cut, portion or shred the cheese while preserving batch ancestry and recording new exposure.", "Choose storage and wrapping actions using producer guidance, presentation and recorded condition.", "Hold a portion out of use pending assessment when identity, storage history or abnormal changes remain unresolved." ] }, "sources": [ { "id": "codex-cxs-263", "title": "Standard for Cheddar (CXS 263-1966), Codex Alimentarius Commission (FAO/WHO)", "url": "https://www.fao.org/fao-who-codexalimentarius/codex-texts/list-standards/en/", "what_it_supports": "International product identity: cheddar as a ripened hard cheese, moisture maximum 39%, minimum 50% fat in dry matter, cow's-milk basis, optional colouring.", "url_status": "live" }, { "id": "cfr-133-113", "title": "21 CFR 133.113 Cheddar cheese, U.S. Food and Drug Administration (eCFR)", "url": "https://www.ecfr.gov/current/title-21/section-133.113", "what_it_supports": "U.S. standard of identity, cheddar process or equivalent, moisture and milkfat limits, and the 60-day ageing rule when milk is not pasteurized.", "url_status": "live" }, { "id": "usda-cheddar-grades", "title": "United States Standards for Grades of Cheddar Cheese, USDA Agricultural Marketing Service", "url": "", "what_it_supports": "U.S. grade language (AA, A, B, C) used in commodity cheddar for flavour, body, colour and finish." }, { "id": "wikidata-q183170", "title": "Cheddar cheese (Q183170), Wikidata / Wikimedia Foundation", "url": "https://www.wikidata.org/wiki/Q183170", "what_it_supports": "Stable public identifier for the cheese as a class of thing, with cross-links to food and trade vocabularies.", "url_status": "live" }, { "id": "fox-fundamentals", "title": "Fundamentals of Cheese Science (2nd ed.), P.F. Fox, T.P. Guinee, T.M. Cogan and P.L.H. McSweeney, Springer", "url": "", "what_it_supports": "Make procedure (cheddaring, milling, salting), composition ranges, ageing chemistry, and how cheddar differs from washed-curd and granular hard cheeses." } ], "structure": { "bundles": [ { "id": "cheddar-identity", "name": "Cheddar identity", "description": "Establishes what supports calling the material Cheddar and where that identity ends.", "rationale": "Cheddar names, colours and flavour descriptions can also appear on materially different products.", "layers": [ { "id": "identity-evidence", "name": "Identity evidence", "description": "Connects the cheese name to evidence about the actual material.", "findings": [ { "id": "declared-and-supported-identity", "name": "Declared and supported identity", "description": "Record the producer's designation separately from evidence that supports or limits it.", "questions": [ { "text": "What exact product designation identifies this batch as Cheddar, and who supplied it?", "kind": "provenance", "id": "declared-and-supported-identity-q01" }, { "text": "What composition or manufacturing evidence supports that designation beyond colour, shape or flavour?", "kind": "definition", "id": "declared-and-supported-identity-q02" } ] } ] }, { "id": "cheddar-product-boundaries", "name": "Cheddar product boundaries", "description": "Distinguishes Cheddar portions from products made with, or intended to imitate, Cheddar.", "findings": [ { "id": "cheese-versus-derived-product", "name": "Cheese versus derived product", "description": "Identify changes that require a relationship to Cheddar rather than direct classification as Cheddar.", "questions": [ { "text": "Is this a portion of Cheddar, a flavoured Cheddar, a processed cheese product containing Cheddar, or an alternative?", "kind": "boundary", "id": "cheese-versus-derived-product-q01" }, { "text": "Do ingredients added during shredding, coating or blending belong to this cheese record or to a separately modelled composite product?", "kind": "boundary", "id": "cheese-versus-derived-product-q02" } ] } ] } ] }, { "id": "composition-and-curd-history", "name": "Composition and curd history", "description": "Records the ingredients and production evidence needed to interpret this Cheddar's material behaviour.", "rationale": "Cheddar appearance alone cannot reveal milk treatment, formulation or the curd history responsible for its body.", "layers": [ { "id": "milk-and-formulation", "name": "Milk and formulation", "description": "Captures the cheese's documented milk basis and additions.", "findings": [ { "id": "documented-cheddar-composition", "name": "Documented Cheddar composition", "description": "Keep declared ingredients distinct from measured composition and unknown details.", "questions": [ { "text": "Which milk source and treatment, cultures, coagulant, salt and colouring are documented for this batch?", "kind": "provenance", "id": "documented-cheddar-composition-q01" }, { "text": "What moisture, fat and salt measurements are available, and on what analytical basis are they reported?", "kind": "measurement", "id": "documented-cheddar-composition-q02" } ] } ] }, { "id": "curd-treatment-and-body", "name": "Curd treatment and body", "description": "Links production history to the resulting cheese without attempting to control the factory.", "findings": [ { "id": "cheddaring-and-consolidation-evidence", "name": "Cheddaring and consolidation evidence", "description": "Record available evidence of curd treatment, salting and consolidation rather than inferring them from the finished cheese.", "questions": [ { "text": "What evidence describes cheddaring or the production method used in its place for this Cheddar?", "kind": "provenance", "id": "cheddaring-and-consolidation-evidence-q01" }, { "text": "Which documented curd-handling, salting or pressing details help explain observed cracks, openness or body?", "kind": "provenance", "id": "cheddaring-and-consolidation-evidence-q02" } ] } ] } ] }, { "id": "maturation-and-sensory-state", "name": "Maturation and sensory state", "description": "Describes how far this Cheddar has matured and what its present body and flavour actually demonstrate.", "rationale": "Age labels do not adequately specify the texture, flavour or condition of an individual Cheddar.", "layers": [ { "id": "maturation-history", "name": "Maturation history", "description": "Separates elapsed age, producer maturity labels and maturation conditions.", "findings": [ { "id": "age-and-maturation-context", "name": "Age and maturation context", "description": "Record the dates and presentation needed to interpret a maturity claim.", "questions": [ { "text": "What dated evidence establishes maturation age, and what event starts that age calculation?", "kind": "measurement", "id": "age-and-maturation-context-q01" }, { "text": "Was this Cheddar matured in cloth, wax, sealed film or another documented presentation, and what conditions are known?", "kind": "provenance", "id": "age-and-maturation-context-q02" } ] } ] }, { "id": "observed-body-and-flavour", "name": "Observed body and flavour", "description": "Captures sensory evidence with enough context to distinguish observation from explanation.", "findings": [ { "id": "maturity-expression-and-anomalies", "name": "Maturity expression and anomalies", "description": "Describe texture, crystals, aroma and flavour without automatically attributing every change to desirable ageing.", "questions": [ { "text": "At what assessment temperature does the cheese bend, slice cleanly, fracture or crumble, and where are crystals or cracks visible?", "kind": "measurement", "id": "maturity-expression-and-anomalies-q01" }, { "text": "Which observed aroma or flavour characteristics match the producer's description, and which require investigation before further tasting or use?", "kind": "boundary", "id": "maturity-expression-and-anomalies-q02" } ] } ] } ] }, { "id": "portion-condition-and-use", "name": "Portion condition and use", "description": "Connects the particular portion's exposure and condition to storage, preparation and use decisions.", "rationale": "A sealed block, an opened wedge and a bag of shreds can share batch identity while having different handling histories and practical suitability.", "layers": [ { "id": "presentation-and-exposure", "name": "Presentation and exposure", "description": "Tracks the cheese's current form, protective surface and changes after opening or cutting.", "findings": [ { "id": "portion-specific-condition", "name": "Portion-specific condition", "description": "Record condition at the surface and cut interior alongside relevant exposure evidence.", "questions": [ { "text": "Is the cheese a wheel, block, wedge, slice or shred, and when was its current surface exposed by opening, cutting or grating?", "kind": "provenance", "id": "portion-specific-condition-q01" }, { "text": "Where are drying, wetness, growth, discolouration or unusual odours present, and what storage history accompanies them?", "kind": "measurement", "id": "portion-specific-condition-q02" }, { "text": "What product-specific guidance or qualified assessment determines whether the portion can be used, further assessed or discarded?", "kind": "action", "id": "portion-specific-condition-q03" } ] } ] }, { "id": "preparation-and-performance", "name": "Preparation and performance", "description": "Matches the cheese's documented condition and demonstrated behaviour to the intended operation.", "findings": [ { "id": "fit-for-intended-cheddar-use", "name": "Fit for intended Cheddar use", "description": "Support preparation choices with evidence about this cheese rather than a generic expectation of Cheddar.", "questions": [ { "text": "For a portion already judged suitable for use, what slicing, grating or heating test demonstrates fitness for the intended preparation?", "kind": "measurement", "id": "fit-for-intended-cheddar-use-q01" }, { "text": "What storage, wrapping or portioning action follows from its current form, producer guidance and intended next use?", "kind": "action", "id": "fit-for-intended-cheddar-use-q02" }, { "text": "If further maturation is intended, what evidence supports doing so with this portion's packaging and handling history?", "kind": "action", "id": "fit-for-intended-cheddar-use-q03" } ] } ] } ] }, { "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": [ "Mild (short-aged, typically about 3 months)", "Medium", "Mature / sharp", "Extra-mature / vintage / extra-sharp", "Clothbound farmhouse cheddar", "Block / vacuum-matured industrial cheddar", "White (uncoloured) cheddar", "Annatto-coloured cheddar" ], "questions": [ { "id": "evidence-kinds-q01", "text": "Which of these kinds and varieties hold for the sense of Cheddar cheese 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": "Q183170", "note": "Item for cheddar cheese as a food/cheese class." }, { "scheme": "Codex Alimentarius", "value_or_pattern": "CXS 263-1966", "note": "Named product standard for Cheddar; formerly CODEX STAN 263-1966." }, { "scheme": "US Code of Federal Regulations", "value_or_pattern": "21 CFR 133.113", "note": "U.S. standard of identity; related identities include 133.114 (for manufacturing) and 133.116 (low sodium)." }, { "scheme": "EU Combined Nomenclature / HS", "value_or_pattern": "0406 90 21", "note": "EU CN heading specifically named Cheddar; other jurisdictions often split cheddar across several 0406.90 national lines." }, { "scheme": "EU/UK geographical indication", "value_or_pattern": "West Country Farmhouse Cheddar", "note": "PDO name; generic 'Cheddar' is not protected." } ], "questions": [ { "id": "evidence-identifiers-q01", "text": "Which of these identifiers and schemes hold for the sense of Cheddar cheese 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": [ "Codex Alimentarius Commission (FAO/WHO): CXS 263-1966 Standard for Cheddar, read with CXS 283-1978 General Standard for Cheese.", "U.S. FDA: 21 CFR 133.113 Cheddar cheese (composition, permitted ingredients, pasteurization or ≥60-day ageing).", "USDA Agricultural Marketing Service: United States Standards for Grades of Cheddar Cheese.", "European Union / UK: Regulation (EU) No 1151/2012 scheme; PDO specification for West Country Farmhouse Cheddar (Somerset, Dorset, Devon, Cornwall). Generic cheddar remains a common name.", "Canada: Food and Drug Regulations cheddar identity (compositional cheddar cheese standard).", "Hygiene and safety overlays: EU 852/2004 and 853/2004 (or UK retained equivalents); national dairy pasteurization and raw-milk cheese rules." ], "questions": [ { "id": "evidence-standards-and-regulation-q01", "text": "Which of these standards and regulation hold for the sense of Cheddar cheese 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 table cheese in age-graded retail packs (UK mild-vintage; US mild-extra-sharp) and as 18-20 kg industrial blocks.", "Sliced or shredded for sandwiches, burgers, pizza and foodservice.", "Cooked into sauces, melts and dishes such as macaroni and cheese; a major feedstock for processed cheese.", "Traded as a bulk dairy commodity from the UK, Ireland, the United States, Canada, New Zealand and Australia.", "Clothbound farmhouse wheels sold as a named artisan/PDO product on cheese boards." ], "questions": [ { "id": "evidence-real-world-use-q01", "text": "Which of these real-world use hold for the sense of Cheddar cheese 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": "Moisture", "typical_range": "32-39", "unit": "g/100 g" }, { "quantity": "Fat in dry matter", "typical_range": "50-57", "unit": "%" }, { "quantity": "Salt (NaCl)", "typical_range": "1.5-2.0", "unit": "g/100 g" }, { "quantity": "pH of the cheese", "typical_range": "5.0-5.4", "unit": "pH" }, { "quantity": "Age at sale", "typical_range": "3-24", "unit": "months" }, { "quantity": "Protein", "typical_range": "23-26", "unit": "g/100 g" } ], "questions": [ { "id": "evidence-measurements-q01", "text": "Which of these typical measurements hold for the sense of Cheddar cheese 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": [ "Late gas blowing from butyric clostridia (notably Clostridium tyrobutyricum) in cheese from silage-fed milk.", "Bitterness from residual coagulant or unbalanced proteolysis during ageing.", "Mechanical openness, slits or whey pockets from poorly fused curd after cheddaring.", "Listeria monocytogenes or Shiga-toxin E. coli after raw-milk make or post-process contamination; risk is lower in well-aged hard cheese than in soft cheese but is not zero.", "Surface mould spoilage of damaged vacuum packs, and unwanted mould on poorly managed cloth rinds.", "Milk-protein allergy (casein and whey); lactose is reduced by ageing but cheddar is not reliably lactose-free.", "Dietary load of saturated fat and sodium; calcium lactate crystals on younger coloured cheddar are a common quality complaint." ], "questions": [ { "id": "evidence-failure-modes-and-hazards-q01", "text": "Which of these failure modes and hazards hold for the sense of Cheddar cheese 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": [ "England and the wider UK: 'Cheddar' is a generic name sold by age band (mild, medium, mature, extra-mature, vintage); only West Country Farmhouse Cheddar is a PDO, typically clothbound and made in the four western counties.", "United States: grocery cheddar is often orange from annatto; flavour is sold as mild, sharp or extra-sharp; white cheddar is associated with New York, Vermont and Wisconsin; raw-milk cheddar must be aged at least 60 days.", "Canada: long industrial cheddar tradition and a compositional identity; retail cheddar is frequently white.", "Ireland, New Zealand and Australia: large export block-cheddar industries, much of it specified and coloured for UK buyers." ], "questions": [ { "id": "evidence-regional-variation-q01", "text": "Which of these regional variation hold for the sense of Cheddar cheese 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": "Colby", "difference": "Washed-curd American cheese, typically higher moisture and a more open texture; it is not stacked-cheddared (U.S. identity 21 CFR 133.118 versus 133.113)." }, { "name": "Monterey Jack", "difference": "Milder, usually higher-moisture uncoloured cheese of a different Pacific-coast make; close body but not a cheddar process cheese." }, { "name": "Red Leicester", "difference": "English hard cheese, usually a deeper annatto orange and a shorter, more flaky body; traditional make and identity are separate from cheddar." }, { "name": "Cheshire", "difference": "More acidic, short and crumbly; curd is not cheddared by stacking and turning in the same way." }, { "name": "Double Gloucester", "difference": "West Country hard cheese with a smoother, less acidic body and its own traditional/PDO make, not the cheddar mill-and-salt finish." }, { "name": "Processed cheese (including 'American' process cheese)", "difference": "Natural cheddar is a gelled rennet curd aged as cheese; process cheese is melted with emulsifying salts and reset - melt, slice behaviour and microscopy of the protein matrix separate them." } ], "questions": [ { "id": "evidence-neighbours-q01", "text": "Which of these neighbouring kinds and how to tell them apart hold for the sense of Cheddar cheese this model covers, and on what evidence?", "kind": "provenance" } ] } ] } ] } ] }, "openQuestions": [ "Which authoritative definitions and production references should anchor Cheddar identity, including accepted manufacturing variants and differences between markets?", "Where should the registry boundary fall for flavoured Cheddar, reduced-fat variants and shreds with added ingredients?", "Which validated methods and reference ranges can distinguish expected maturation features from defects across different Cheddar styles?", "What product-specific evidence is required for decisions about abnormal growth, interrupted storage and continued maturation in each presentation?", "Which reproducible texture and heating tests best predict slicing, grating and melting suitability for the intended applications?" ], "statistics": { "bundles": 5, "layers": 9, "findings": 16, "questions": 26 } }, "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 Cheddar cheese, record what state it is in, and decide what may be done with it.", "whatItIs": "Enable an AI agent to recognise a Cheddar cheese portion or batch, judge its documented condition and suitability, and decide how it may be stored, matured, prepared or used.", "characteristics": { "substance": "material", "origin": "natural", "agency": "inert", "mobility": "varies" }, "whatYouCanDoWithIt": [ "observed and measured", "consumed or used up" ], "distinguishingFeatures": [ "Names folded into this entry, which a task may need to split apart again: West Country Farmhouse Cheddar, red fat Cheddar cheese, nonfat or fat-free Cheddar cheese, sliced sharp Cheddar cheese, cheese curds, Pitchfork Organic Cheddar.", "6 finer distinctions are held as aliases rather than separate entries, because telling them apart needs a task that asks for it.", "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 Cheddar cheese, 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": [ { "relation": "covers", "note": "Finer kinds folded into this entry because telling them apart needs a task that asks for it. Each is a model waiting to be split out when one does.", "targets": [ "West Country Farmhouse Cheddar", "red fat Cheddar cheese", "nonfat or fat-free Cheddar cheese", "sliced sharp Cheddar cheese", "cheese curds", "Pitchfork Organic Cheddar" ] } ], "standing": "Described in 60 Wikipedia languages, which measures how widely it is written about rather than how important or how common it is. 6 finer distinctions are held inside this entry as names rather than as separate models.", "structure": { "bundles": [ { "id": "identity-and-classification", "name": "Identity, naming and classification", "description": "How an agent tells one Cheddar cheese from another, and a Cheddar cheese 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 Cheddar cheese, 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 Cheddar cheese, 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 Cheddar cheese 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 Cheddar cheese, 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 Cheddar cheese, 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 Cheddar cheese 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 Cheddar cheese 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 Cheddar cheese, 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 Cheddar cheese, 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 Cheddar cheese 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 Cheddar cheese from the things most often confused with it.", "questions": [ { "id": "distinguishing-features-q01", "text": "What identifies and describes what distinguishes a Cheddar cheese, 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 Cheddar cheese, 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 Cheddar cheese 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 Cheddar cheese 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 Cheddar cheese, 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 Cheddar cheese, 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 Cheddar cheese 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 Cheddar cheese is built from and which parts are replaceable.", "questions": [ { "id": "parts-and-materials-q01", "text": "What identifies and describes the composition of a Cheddar cheese, 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 Cheddar cheese, 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 Cheddar cheese 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 Cheddar cheese is judged and by whom.", "questions": [ { "id": "condition-assessment-q01", "text": "What identifies and describes the condition of a Cheddar cheese, 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 Cheddar cheese, 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 Cheddar cheese 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 Cheddar cheese 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 Cheddar cheese is, and what that position is measured against.", "questions": [ { "id": "position-and-frame-q01", "text": "What identifies and describes the location of a Cheddar cheese, 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 Cheddar cheese, 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 Cheddar cheese 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 Cheddar cheese 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 Cheddar cheese, 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 Cheddar cheese, 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 Cheddar cheese 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 Cheddar cheese 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 Cheddar cheese between them.", "questions": [ { "id": "stages-and-transitions-q01", "text": "What identifies and describes the lifecycle of a Cheddar cheese, 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 Cheddar cheese, 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 Cheddar cheese 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 Cheddar cheese, how often and by whom.", "findings": [ { "id": "observation-record", "name": "Observation record", "description": "How an observation of a Cheddar cheese 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 Cheddar cheese, 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 Cheddar cheese, 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 Cheddar cheese 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 Cheddar cheese 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 Cheddar cheese is for, and what it is used for anyway.", "findings": [ { "id": "function-and-purpose", "name": "Function, purpose and misuse", "description": "The function a Cheddar cheese performs and the uses that fall outside it.", "questions": [ { "id": "function-and-purpose-q01", "text": "What identifies and describes the use of a Cheddar cheese, 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 Cheddar cheese, 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 Cheddar cheese 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 Cheddar cheese.", "findings": [ { "id": "procedures-and-skills", "name": "Procedures, skills and required tools", "description": "What an agent needs before it can act on a Cheddar cheese at all.", "questions": [ { "id": "procedures-and-skills-q01", "text": "What identifies and describes handling a Cheddar cheese, 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 Cheddar cheese, 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 Cheddar cheese 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 Cheddar cheese there is and how fast it goes.", "questions": [ { "id": "consumption-and-stock-q01", "text": "What identifies and describes the supply of a Cheddar cheese, 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 Cheddar cheese, 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 Cheddar cheese 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 Cheddar cheese 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 Cheddar cheese 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 Cheddar cheese 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 Cheddar cheese 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 Cheddar cheese, 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 Cheddar cheese 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 Cheddar cheese 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 Cheddar cheese 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 Cheddar cheese, 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 Cheddar cheese 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 Cheddar cheese and how confident it is.", "questions": [ { "id": "claim-provenance-q01", "text": "What identifies and describes a claim about a Cheddar cheese, 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 Cheddar cheese, 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 Cheddar cheese 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 Cheddar cheese is retired without being erased.", "questions": [ { "id": "validity-and-supersession-q01", "text": "What identifies and describes the validity of a claim about a Cheddar cheese, 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 Cheddar cheese, 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 Cheddar cheese 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 } } } }