{"@context":{"obo_purl":"http://purl.obolibrary.org/obo/","rdf":"http://www.w3.org/1999/02/22-rdf-syntax-ns#","owl":"http://www.w3.org/2002/07/owl#","rdfs":"http://www.w3.org/2000/01/rdf-schema#","oboinowl_gen":"http://www.geneontology.org/formats/oboInOwl#","ns0":"http://www.langual.org/","metadata_def":"http://data.bioontology.org/metadata/def/","metadata":"http://data.bioontology.org/metadata/"},"@id":"obo_purl:FOODON_03400785","@type":"owl:Class","rdfs:subClassOf":{"@id":"obo_purl:FOODON_03400784"},"rdfs:label":{"@language":"en","@value":"cured cheese (eurofir)"},"rdfs:comment":{"@language":"en","@value":"LanguaL curation note: Cheeses are classified here according to their consistency (Codex Alimentarius Standard). Cheeses can be further distinguished according to fat content and rind type in facet Z."},"oboinowl_gen:hasSynonym":{"@language":"en","@value":"ripened cheese"},"obo_purl:IAO_0000115":{"@language":"en","@value":"Ripened cheese is cheese which is not ready for consumption shortly after manufacture but which must be held for such time, at such temperature, and under such other conditions as will result in the necessary biochemical and physical changes characterizing the cheese in question. (CODEX STAN A-6-1978, Rev.1-1999, Amended 2003). The group includes cheeses that are normally consumed cured but may be sold in an uncured or very lightly cured stage."},"obo_purl:IAO_0000114":{"@id":"obo_purl:IAO_0000428"},"oboinowl_gen:hasDbXref":{"@id":"ns0:langual_thesaurus.asp?termid=A0785"},"metadata:def/prefLabel":{"@language":"en","@value":"cured cheese (eurofir)"},"metadata:def/mappingLoom":"curedcheeseeurofir","metadata:def/mappingSameURI":{"@id":"obo_purl:FOODON_03400785"},"metadata:prefixIRI":"FOODON:03400785"}