About: http://webisa.webdatacommons.org/234116536

Property	Value
http://www.w3.org/1999/02/22-rdf-syntax-ns#type	http://www.w3.org/ns/prov#Entity
http://www.w3.org/ns/prov#value	For tomme, the curds must be completely done, and settle under whey to fuse into a solid cheese mass, and then the mold and cloth are there mostly to create a smooth outer rind and surface.
http://www.w3.org/ns/prov#wasQuotedFrom	cheeseforum.org