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- Q767952 subject Q6808578.
- Q767952 subject Q7341961.
- Q767952 subject Q7342153.
- Q767952 subject Q8357271.
- Q767952 abstract "Bleu du Vercors-Sassenage is a mild pasteurized natural rind cow's milk blue cheese originally produced by monks in the Rhône-Alpes region of France in the 14th century. Now made in the Dauphiné area, the cheese has been a protected Appellation d'Origine Contrôlée since 1998. As a requirement, the cheese has to be composed of milk from Montbéliard, Abondance or Villard cows. The cheese is unpressed and uncooked and contains the mold Penicillium roqueforti. In Larousse's Grand Dictionnaire Universel of the 19th century, King Francis I is described as being quite fond of the cheese.".
- Q767952 wikiPageWikiLink Q1174365.
- Q767952 wikiPageWikiLink Q129857.
- Q767952 wikiPageWikiLink Q133247.
- Q767952 wikiPageWikiLink Q142.
- Q767952 wikiPageWikiLink Q1465038.
- Q767952 wikiPageWikiLink Q151999.
- Q767952 wikiPageWikiLink Q1565828.
- Q767952 wikiPageWikiLink Q313709.
- Q767952 wikiPageWikiLink Q322890.
- Q767952 wikiPageWikiLink Q463.
- Q767952 wikiPageWikiLink Q58148.
- Q767952 wikiPageWikiLink Q6808578.
- Q767952 wikiPageWikiLink Q696499.
- Q767952 wikiPageWikiLink Q7341961.
- Q767952 wikiPageWikiLink Q7342153.
- Q767952 wikiPageWikiLink Q746471.
- Q767952 wikiPageWikiLink Q8357271.
- Q767952 type Cheese.
- Q767952 type Food.
- Q767952 type FunctionalSubstance.
- Q767952 type Thing.
- Q767952 type Q2095.
- Q767952 comment "Bleu du Vercors-Sassenage is a mild pasteurized natural rind cow's milk blue cheese originally produced by monks in the Rhône-Alpes region of France in the 14th century. Now made in the Dauphiné area, the cheese has been a protected Appellation d'Origine Contrôlée since 1998. As a requirement, the cheese has to be composed of milk from Montbéliard, Abondance or Villard cows. The cheese is unpressed and uncooked and contains the mold Penicillium roqueforti.".
- Q767952 label "Bleu du Vercors-Sassenage".