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KB Term:  Term intersection
English Word: 

  Cheese

 Sigma KEE - Cheese
Cheese(cheese)
Bavarian_blue, Camembert, Cheshire_cheese, Danish_blue, Edam, Emmental, Emmentaler, Emmenthal, Emmenthaler, Gruyere, Liederkranz, Limburger, Muenster, Roquefort, Stilton, Swiss_cheese, Velveeta, bleu, blue_cheese, brick_cheese, cheese, cheese_rind, chevre, cottage_cheese, cream_cheese, double_Gloucester, double_cream, farm_cheese, farmer's_cheese, goat_cheese, gorgonzola, grated_cheese, hand_cheese, mascarpone, pot_cheese, process_cheese, processed_cheese, quark, quark_cheese, sapsago, string_cheese, triple_cream, triple_creme

appearance as argument number 1
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(documentation Cheese EnglishLanguage "Cheese is a dairy product produced in a wide ranges of flavours, textures, and forms by coagulation of Milk protein casein. The solid curds are then separated from the liquid whey and pressed into finished cheese.[Wikipedia]") Food.kif 3260-3262
(externalImage Cheese "http://articulatesoftware.com/SUMOpictures/small_icons/ food/ cheese.png") pictureList.kif 336-336
(externalImage Cheese "http://upload.wikimedia.org/wikipedia/commons/c/c2/ Emmentaler.jpg") pictureList.kif 63-63
(subclass Cheese DairyArtifact) Food.kif 3258-3258 Cheese is a subclass of dairy product
(subclass Cheese Gel) Food.kif 3259-3259 Cheese is a subclass of gel

appearance as argument number 2
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(subclass BlueCheese Cheese) Food.kif 3286-3286 Blue cheese is a subclass of cheese
(subclass FirmCheese Cheese) Food.kif 3280-3280 Firm cheese is a subclass of cheese
(subclass FreshCheese Cheese) Food.kif 3265-3265 Fresh cheese is a subclass of cheese
(subclass SemiFirmCheese Cheese) Food.kif 3275-3275 Semi firm cheese is a subclass of cheese
(subclass SoftRipenedCheese Cheese) Food.kif 3270-3270 Soft ripened cheese is a subclass of cheese
(termFormat ChineseLanguage Cheese "起司") domainEnglishFormat.kif 14262-14262
(termFormat ChineseTraditionalLanguage Cheese "起司") domainEnglishFormat.kif 14261-14261
(termFormat EnglishLanguage Cheese "cheese") domainEnglishFormat.kif 14260-14260


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