About: http://webisa.webdatacommons.org/419431690

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	During maturation, bacteria and enzymes act on the fat, protein and carbohydrate in the cheese to produce the body, texture and flavour characteristic of mature Cheddar and other cheeses.
http://www.w3.org/ns/prov#wasQuotedFrom	dairyscience.info