@prefix agrovoc: <http://aims.fao.org/aos/agrovoc/> .
@prefix rdf: <http://www.w3.org/1999/02/22-rdf-syntax-ns#> .
@prefix ns0: <http://art.uniroma2.it/ontologies/vocbench#> .
@prefix dc: <http://purl.org/dc/terms/> .
@prefix xsd: <http://www.w3.org/2001/XMLSchema#> .
@prefix skosxl: <http://www.w3.org/2008/05/skos-xl#> .
@prefix void: <http://rdfs.org/ns/void#> .
@prefix skos: <http://www.w3.org/2004/02/skos/core#> .
@prefix owl: <http://www.w3.org/2002/07/owl#> .
@prefix rdfs: <http://www.w3.org/2000/01/rdf-schema#> .
@prefix ns1: <http://aims.fao.org/aos/agrontology#> .
@prefix nalt: <https://lod.nal.usda.gov/nalt/> .

agrovoc:xDef_59b1c093
  rdf:value "El cheddar es un queso duro madurado de conformidad con la Norma general para el queso (CXS 283-1978). El cuerpo tiene un color que varía de casi blanco o marfil a amarillo claro o anaranjado y tiene una textura firme (al presionarse con el pulgar), suave y cerosa. Carece de agujeros ocasionados por el gas, aunque se aceptan algunas pocas aberturas y grietas. Este queso se elabora y se vende con corteza o sin ella, y puede tener revestimiento.,"@es ;
  ns0:hasSource "FAO y OMS. 2022. Norma para el cheddar. Norma Codex, No. CXS 263-1966. Roma. https://www.fao.org/fao-who-codexalimentarius" ;
  dc:created "2024-04-11T14:23:27"^^xsd:dateTime .

agrovoc:xDef_874a4c77
  rdf:value "Cheddar is a ripened hard cheese in conformity with the General Standard for Cheese (CXS 283-1978). The body has a near white or ivory through to light yellow or orange colour and a firm-textured (when pressed by thumb), smooth and waxy texture. Gas holes are absent, but a few openings and splits are acceptable. The cheese is manufactured and sold with or without rind which may be coated."@en ;
  ns0:hasSource "FAO & WHO. 2022. Standard for Cheddar. Codex Standard, No. CXS 263-1966. Rome. https://www.fao.org/fao-who-codexalimentarius" ;
  dc:created "2018-06-28T18:15:07Z"^^xsd:dateTime ;
  dc:modified "2024-04-11T14:58:39"^^xsd:dateTime .

agrovoc:xDef_7a3a100d
  rdf:value "Le Cheddar est un fromage affiné à pâte dure conformément à la Norme générale pour le fromage (CXS 283-1978). La pâte a une couleur allant du blanc cassé ou de l’ivoire au jaune pâle ou orange et une texture ferme (lorsqu’on appuie dessus avec le pouce), lisse et cireuse. Les trous de gaz sont absents, mais quelques ouvertures et fissures sont acceptables. Le fromage est fabriqué et vendu avec ou sans croûte, laquelle peut être enrobée."@fr ;
  ns0:hasSource "FAO et OMS. 2022. Norme pour le cheddare. Norme Codex, No. CXS 263-1966. Rome. https://www.fao.org/fao-who-codexalimentarius" ;
  dc:created "2024-04-11T14:22:08"^^xsd:dateTime ;
  dc:modified "2025-02-13T13:20:17"^^xsd:dateTime .

agrovoc:xl_en_b518199b
  a skosxl:Label ;
  dc:created "2018-06-22T08:04:59Z"^^xsd:dateTime ;
  dc:modified "2024-01-11T15:18:45"^^xsd:dateTime ;
  void:inDataset <http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc> ;
  skos:notation "203707f0"^^agrovoc:AgrovocCode ;
  skosxl:literalForm "Cheddar"@en .

agrovoc:xl_fr_0d046b68
  a skosxl:Label ;
  dc:created "2018-06-29T12:25:33Z"^^xsd:dateTime ;
  dc:modified "2021-05-24T17:34:42Z"^^xsd:dateTime ;
  void:inDataset <http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc> ;
  skos:notation "203707f0"^^agrovoc:AgrovocCode ;
  skosxl:literalForm "cheddar"@fr .

agrovoc:xl_es_a0cc7299
  a skosxl:Label ;
  dc:created "2018-06-29T12:25:10Z"^^xsd:dateTime ;
  dc:modified "2018-06-29T14:36:25Z"^^xsd:dateTime ;
  void:inDataset <http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc> ;
  skos:notation "203707f0"^^agrovoc:AgrovocCode ;
  skosxl:literalForm "Queso Cheddar"@es .

<http://agrotermos.dados.embrapa.br/agrotermos>
  a owl:owOntology, skos:ConceptScheme ;
  skos:prefLabel "Agrotermos"@es, "Agrotermos"@en, "Agrotermos"@pt-BR .

skos:prefLabel rdfs:comment "A resource has no more than one value of skos:prefLabel per language tag."@en .
agrovoc:c_203707f0
  a skos:Concept ;
  ns1:productOf agrovoc:c_948f36ff ;
  dc:created "2018-06-22T08:04:59Z"^^xsd:dateTime ;
  dc:modified "2025-08-26T12:29:29"^^xsd:dateTime ;
  void:inDataset <http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc> ;
  skos:broader agrovoc:c_16492 ;
  skos:definition agrovoc:xDef_7a3a100d, agrovoc:xDef_874a4c77, agrovoc:xDef_59b1c093 ;
  skos:exactMatch nalt:24494 ;
  skos:inScheme <http://agrotermos.dados.embrapa.br/agrotermos> ;
  skos:prefLabel "Queso Cheddar"@es, "cheddar"@fr, "Cheddar"@en ;
  skosxl:prefLabel agrovoc:xl_es_a0cc7299, agrovoc:xl_fr_0d046b68, agrovoc:xl_en_b518199b .

agrovoc:c_948f36ff
  a skos:Concept ;
  ns1:hasProduct agrovoc:c_203707f0 ;
  skos:prefLabel "Chedarización"@es, "cheddaring"@en, "cheddaring"@fr .

agrovoc:c_16492
  a skos:Concept ;
  skos:narrower agrovoc:c_203707f0 ;
  skos:prefLabel "queijo curado"@pt, "fromage à pâte dure"@fr, "Queso duro"@es, "hard cheese"@en .