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Food Standards Agency Codes

Entry: Firm-ripened blue mould-veined cheese

URI:
http://data.food.gov.uk/codes/foodtype/id/A030B
Notation:
A030B

The group includes any type of Firm-ripened blue mould-veined cheese. The part consumed/analysed is by default a portion representing the whole marketed unit.

State:
RPC Derivatives/ ingredients
Term type:
Core term

Facets

Part-nature Ripened cheese (as part-nature)
Qualitative-info Hard
Process Cheesemaking | Ripening | Mould culturing
Create code:
Code editor

Hierarchies
Hierarchy Master Broader Firm - ripened cheeses Narrower Cheese, bleu de gex | Cheese, shropshire blue | Cheese, fourme d'ambert | Cheese, cabrales | Cheese, stilton | Cheese, monje picon | Cheese, gorgonzola | Cheese, gamonedo | Cheese, bleu d'auvergne | Cheese, roquefort | Cheese, valdeon
Hierarchy Reporting Broader Firm - ripened cheeses Narrower Cheese, roquefort | Cheese, gorgonzola | Cheese, valdeon | Cheese, bleu d'auvergne | Cheese, fourme d'ambert | Cheese, shropshire blue | Cheese, gamonedo | Cheese, bleu de gex | Cheese, monje picon | Cheese, stilton | Cheese, cabrales
Hierarchy Exposure Broader Firm - ripened cheeses Narrower Cheese, bleu d'auvergne | Cheese, roquefort | Cheese, cabrales | Cheese, gamonedo | Cheese, stilton | Cheese, gorgonzola | Cheese, bleu de gex | Cheese, monje picon | Cheese, fourme d'ambert | Cheese, valdeon | Cheese, shropshire blue
Hierarchy Bio monitoring Broader Firm - ripened cheeses Narrower Cheese, valdeon | Cheese, fourme d'ambert | Cheese, shropshire blue | Cheese, roquefort | Cheese, cabrales | Cheese, monje picon | Cheese, bleu de gex | Cheese, gamonedo | Cheese, bleu d'auvergne | Cheese, stilton | Cheese, gorgonzola
Hierarchy Ingredient Broader Firm - ripened cheeses Narrower Cheese, stilton | Cheese, valdeon | Cheese, monje picon | Cheese, fourme d'ambert | Cheese, bleu de gex | Cheese, gorgonzola | Cheese, bleu d'auvergne | Cheese, shropshire blue | Cheese, roquefort | Cheese, gamonedo | Cheese, cabrales

Full Details

allFacets
Part-nature Ripened cheese (as part-nature)
Qualitative-info Hard
Process Cheesemaking | Ripening | Mould culturing

broader Firm - ripened cheeses
broader_biomo Firm - ripened cheeses
broader_expo Firm - ripened cheeses
broader_ingred Firm - ripened cheeses
broader_report Firm - ripened cheeses
definition The group includes any type of Firm-ripened blue mould-veined cheese. The part consumed/analysed is by default a portion representing the whole marketed unit.
hierarchyCode_biomo Z0005.0011.0003.0002.0004
hierarchyCode_expo Z0008.0004.0003.0002.0004
hierarchyCode_ingred Z0016.0011.0003.0002.0004
hierarchyCode_master Z0001.0001.0007.0011.0003.0002.0004
hierarchyCode_report Z0001.0016.0011.0003.0002.0004
implicitFacets
Process Mould culturing

in scheme Zoonoses hierarchy | Ingredient | Food type Identifiers | Reporting hierarchy | Exposure hierarchy
lastVersion 01.04.048
narrower Cheese, bleu de gex | Cheese, shropshire blue | Cheese, fourme d'ambert | Cheese, cabrales | Cheese, stilton | Cheese, monje picon | Cheese, gorgonzola | Cheese, gamonedo | Cheese, bleu d'auvergne | Cheese, roquefort | Cheese, valdeon
narrower_biomo Cheese, valdeon | Cheese, fourme d'ambert | Cheese, shropshire blue | Cheese, roquefort | Cheese, cabrales | Cheese, monje picon | Cheese, bleu de gex | Cheese, gamonedo | Cheese, bleu d'auvergne | Cheese, stilton | Cheese, gorgonzola
narrower_expo Cheese, bleu d'auvergne | Cheese, roquefort | Cheese, cabrales | Cheese, gamonedo | Cheese, stilton | Cheese, gorgonzola | Cheese, bleu de gex | Cheese, monje picon | Cheese, fourme d'ambert | Cheese, valdeon | Cheese, shropshire blue
narrower_ingred Cheese, stilton | Cheese, valdeon | Cheese, monje picon | Cheese, fourme d'ambert | Cheese, bleu de gex | Cheese, gorgonzola | Cheese, bleu d'auvergne | Cheese, shropshire blue | Cheese, roquefort | Cheese, gamonedo | Cheese, cabrales
narrower_report Cheese, roquefort | Cheese, gorgonzola | Cheese, valdeon | Cheese, bleu d'auvergne | Cheese, fourme d'ambert | Cheese, shropshire blue | Cheese, gamonedo | Cheese, bleu de gex | Cheese, monje picon | Cheese, stilton | Cheese, cabrales
notation A030B
pref label Firm-ripened blue mould-veined cheese
scope note The group includes any type of Firm-ripened blue mould-veined cheese. The part consumed/analysed is by default a portion representing the whole marketed unit.
state RPC Derivatives/ ingredients
termType Core term
type Food-type | Concept
validFrom 1 Jan 2010 00:00:00.000