]> 2008/06/10 OpenCyc Knowledge Base Copyright© 2001-2008 Cycorp, Inc., http://www.cyc.com/, Austin, TX, USA This file contains an OWL representation of information contained in the OpenCyc Knowledge Base. The content of this OWL file is licensed under the Creative Commons Attribution 3.0 license whose text can be found at http://creativecommons.org/licenses/by/3.0/legalcode. The content of this OWL file, including the OpenCyc content it represents, constitutes the "Work" referred to in the Creative Commons license. The terms of this license equally apply to, without limitation, renamings and other logically equivalent reformulations of the content of this OWL file (or portions thereof) in any natural or formal language, as well as to derivations of this content or inclusion of it in other ontologies. externalID A unique, language-neutral, variable-sized identifier for a concept that can be used to refer unambiguously to that concept across OWL exports or across Cyc inference engines. label A natural-language representation for a concept that is both human readable and readable by the Cyc inference engine. These terms are not guaranteed to refer to the same concept across time but are guaranteed to be consistent within a particular OWL export. Use 'cycAnnot:externalID' for unambiguously referring to a concept across OWL exports or across Cyc inference engines. cheese A product made from milk. The cheese protein is coagulated, separated from the rest of the liquid, and hardened to some degree. Cheese cheeses http://en.wikipedia.org/wiki/Cheese This the collection of all instances of Vasco Idiazabal, a Basque sheep's milk cheese. Vasco Idiazabal VascoIdiazabal-Cheese This is the collection of all instances of Appenzeller, a gruyere-like cheese from Switzerland. Appenzeller cheese Appenzeller-Cheese This is the collection of all instances of cheddar cheese. Cheddar is originally English. It is a firm aged cheese which becomes sharper as it ages. Though aged, it is not as hard as a grating cheese. Cheddar cheese Cheddar-Cheese RomanoGeneric-Cheese This the collection of all instances of Romano-type cheese. These are sharp, aged, cheeses made for grating. They are made from differnt sorts of milk. Romano cheese Swiss-Cheese This the collection of all instances of Swiss cheese. This is a particular type of cheese, a mild cow's milk cheese best known for the largish holes throughout it. This collection is not the collection of all cheeses made in or originating in Switzerland. Swiss cheese Morbier-Cheese Morbier cheese This the collection of all instances of Morbier, a French cheese. It has a distinctive line of edible wood ash through the middle. Camembert cheese Camembert-Cheese This the collection of all instances of Camembert, a French cheese with a white mold crust. Camembert becomes more gooey and flavorful as it ages. It is similar to <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvYxAYJwpEbGdrcN5Y29ycA" class="cyc_term">Brie_Cheese</a>, the main difference being that it comes is smaller thicker wheels. Brie cheese This the collection of all instances of Brie, a French cheese with a white mold crust. Brie becomes more gooey and flavorful as it ages. It is similar to <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvV_jQJwpEbGdrcN5Y29ycA" class="cyc_term">Camembert_Cheese</a>, the main difference being that it comes is larger thinner wheels. Brie-Cheese CreamCheese cream cheese The collection of all cream cheese. A type of edible rich in fat, <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvVjOAZwpEbGdrcN5Y29ycA" class="cyc_term">Cheese</a>, and <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4r10bA8nS-EdaAAACgyZzFrg" class="cyc_term">Paste_Form</a>. <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rwQCWhJwpEbGdrcN5Y29ycA" class="cyc_term">CreamCheese</a> is a <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rwOD7mJwpEbGdrcN5Y29ycA" class="cyc_term">SpecifiedCheeseType</a>. Each instance of <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rwQCWhJwpEbGdrcN5Y29ycA" class="cyc_term">CreamCheese</a> is a portion of creamy-soft mild white cheese. This the collection of all instances of Monterey Jack, an American cheese. Most varieties are melting cheeses, although there are also aged Monterey Jacks. Monterey Jack MontereyJack-Cheese Taleggio cheese This the collection of all instances of Taleggio, a creamy Italian cheese with a mold crust. Taleggio-Cheese This the collection of all instances of St. Andre, a French cheese. It is a <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rwM8gu5wpEbGdrcN5Y29ycA" class="cyc_term">TripleCremeCheese</a> with a rich mellow flavor that deepens as it ages. Given that it is 75% butterfat, it is soft and buttery. StAndre-Cheese St. Andre cheese Raclette-Cheese Raclette cheese This the collection of all instances of Raclette, a Swiss melting cheese. This cheese is often called Bagnes. It is melted for a dish called Raclette. This the collection of all instances of Parmesan-type cheeses. These are aged cow's milk cheeses in the style of <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rwVCuSZwpEbGdrcN5Y29ycA" class="cyc_term">ParmigianoReggiano_Cheese</a>. ParmesanGeneric-Cheese Parmesan cheese Pecorino-Cheese Pecorino cheese The collection of all Pecorino, a kind of <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvVjOAZwpEbGdrcN5Y29ycA" class="cyc_term">Cheese</a> made from sheep milk. This the collection of all instances of Provolone, a mild Italian melting cheese. Provolone cheese Provolone-Cheese This is the collection of all instances of Gouda, a firm Dutch cheese that comes encased in wax. Gouda-Cheese Gouda cheese Treccione cheese Treccione-Cheese This the collection of all instances of Treccione, a braided Mozzarella-like Italian cheese. This is the collection of all instances of Fontina, including <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvykuLZwpEbGdrcN5Y29ycA" class="cyc_term">FontinaDAosta_Cheese</a> as well as the many poor imitations of it. Most generic versions of Fontina are rubbery and have little flavor. FontinaGeneric-Cheese Fontina cheese This is the collection of all instances of Castello Toscana. This is a semi-hard sheep's milk cheese made in Tuscany. CastelloToscana-Cheese Castello Toscana goat cheese GoatCheese This is the collection of all instances of goat cheese, cheese made from goat's milk. There are dozens of <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rwOD7mJwpEbGdrcN5Y29ycA" class="cyc_term">SpecifiedCheeseType</a>s that are specs of this collection. Champignon-Cheese Champignon cheese This is the collection of all instances of Champignon, which, generically, is any cheese containing mushrooms. A well-known version is a German double creme cheese containing Bavarian mushrooms. White Castello cheese This is the collection of all instances of White Castello. This is a white-mold-crusted Danish cheese shaped like a clover leaf with a hole in the middle. WhiteCastello-Cheese The collection of all cheese spreads. A type of <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4r10bA8nS-EdaAAACgyZzFrg" class="cyc_term">Paste_Form</a> and <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvVjOAZwpEbGdrcN5Y29ycA" class="cyc_term">Cheese</a>. The collection <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rwQCEr5wpEbGdrcN5Y29ycA" class="cyc_term">CheeseSpread</a> is a <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvVi9A5wpEbGdrcN5Y29ycA" class="cyc_term">DefaultDisjointEdibleStuffType</a> and a <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvViGSpwpEbGdrcN5Y29ycA" class="cyc_term">TangibleStuffCompositionType</a>. CheeseSpread cheese spread Edam cheese This is the collection of all instances of Edam, a Dutch cheese similar to <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rwT44MZwpEbGdrcN5Y29ycA" class="cyc_term">Gouda_Cheese</a>. Edam-Cheese Gasperone-Cheese Gasperone cheese This is the collection of all instances of Gasperone, an Italian sheep's milk pecorino with black pepper. blue cheese BlueCheese This is the collection of all instances of blue cheese. A blue cheese is a soft cheese shot through with streaks of bluish or greenish-blue mold. Blue cheeses are generally very flavorful, and usually made with cow's milk, although the most famous blue cheese, <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvoLLN5wpEbGdrcN5Y29ycA" class="cyc_term">Roquefort_Cheese</a>, is made with sheep's milk. This is the collection of all instances of all types of mozzarella, including fresh mozzarella as well as the firmer sort familiar from pizzas. The most famous variety is Mozzarella di Bufalo, an Italian cheese made from water buffalo milk. (Italy is not particularly known for its water buffalo.) Mozzarella cheese Mozzarella-Cheese Feta cheese This is the collection of all instances of Feta. The original Greek feta is a sheep's milk cheese that is kept in brine. Other sorts of feta may be made of cow's milk or goat's milk. All varieties are crumbly and salty. FetaCheese CottageCheese cottage cheese The collection of all cottage cheese. A type of <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rNFpS-HTAEdaAAACgyZzFrg" class="cyc_term">Lumpy</a>, <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvVjOAZwpEbGdrcN5Y29ycA" class="cyc_term">Cheese</a>, and <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4r10bA8nS-EdaAAACgyZzFrg" class="cyc_term">Paste_Form</a>. The collection <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rwQCJ7ZwpEbGdrcN5Y29ycA" class="cyc_term">CottageCheese</a> is a <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvVi9A5wpEbGdrcN5Y29ycA" class="cyc_term">DefaultDisjointEdibleStuffType</a> and a <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvViGSpwpEbGdrcN5Y29ycA" class="cyc_term">TangibleStuffCompositionType</a>. <code>(<a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rZOAVeiYGEdqAAAACs2IMmw" class="cyc_term">broaderTerm</a> TERM1 TERM2)</code> means that <code>TERM2</code> is broader than <code>TERM1</code>, in an extremely general sense of "broader". For example, <code>TERM2</code> is, in the relevant sense, broader than <code>TERM1</code> if any of the following hold: <code>TERM2</code> is a collection that subsumes <code>TERM1</code>; <code>TERM2</code> is a collection that has <code>TERM1</code> as an instance; <code>TERM2</code> is a collection, instances of which have instances of the collection <code>TERM1</code> as parts; <code>TERM2</code> has <code>TERM1</code> as a part; This list of reasons for why <code>(<a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rZOAVeiYGEdqAAAACs2IMmw" class="cyc_term">broaderTerm</a> TERM1 TERM2)</code> could hold is not exhaustive, but it should give a good indication of how general the <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rZOAVeiYGEdqAAAACs2IMmw" class="cyc_term">broaderTerm</a> relation actually is. BT broaderTerm Enchilada enchilada A kind of <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvVjUGJwpEbGdrcN5Y29ycA" class="cyc_term">MexicanCuisine</a>. Each instance of <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4raHplIrvhQdidxcr48E0Xdw" class="cyc_term">Enchilada</a> consists of a flour tortilla wrapped around a filling which is typically beef, chicken, or beans, perhaps with with tomatoes, cheese, or guacamole, fried and covered with a spicy sauce. cheese A product made from milk. The cheese protein is coagulated, separated from the rest of the liquid, and hardened to some degree. Cheese solid food This is the subcollection of <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvVi9i5wpEbGdrcN5Y29ycA" class="cyc_term">Food</a> that is normally in a <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvVjZVpwpEbGdrcN5Y29ycA" class="cyc_term">Solid_StateOfMatter</a> when eaten. SolidFood cheese A product made from milk. The cheese protein is coagulated, separated from the rest of the liquid, and hardened to some degree. Cheese cheese fondue CheeseFondue <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvlIq-pwpEbGdrcN5Y29ycA" class="cyc_term">CheeseFondue</a>s are usually made of melted <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvVjOAZwpEbGdrcN5Y29ycA" class="cyc_term">Cheese</a> mixed with a little <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvViYF5wpEbGdrcN5Y29ycA" class="cyc_term">Wine</a> which is then eaten by dipping cube-shaped pieces of <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvVjMeZwpEbGdrcN5Y29ycA" class="cyc_term">Bread</a> in the <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvVjon5wpEbGdrcN5Y29ycA" class="cyc_term">Mixture</a>. cheese A product made from milk. The cheese protein is coagulated, separated from the rest of the liquid, and hardened to some degree. Cheese tangible stuff type TangibleStuffCompositionType A collection of collections and a specialization of <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvVny6pwpEbGdrcN5Y29ycA" class="cyc_term">ExistingStuffType</a>. Instances are subcollections of <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvVj27ZwpEbGdrcN5Y29ycA" class="cyc_term">PartiallyTangible</a> whose membership is based only on the physical and/or chemical composition of their instances. <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvViGSpwpEbGdrcN5Y29ycA" class="cyc_term">TangibleStuffCompositionType</a> does not have as instances collections whose instances are determined _solely_ by the physical state they are in -- for that, see <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvgDEAJwpEbGdrcN5Y29ycA" class="cyc_term">TangibleStuffStateType</a>. However, many substances that chemically break down before melting (e.g. <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvVjc_ZwpEbGdrcN5Y29ycA" class="cyc_term">FattyTissue</a>) _are_ included in this collection, even though they exist solely in one physical state. The collection <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvVjAHZwpEbGdrcN5Y29ycA" class="cyc_term">Water</a> is an instance of <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvViGSpwpEbGdrcN5Y29ycA" class="cyc_term">TangibleStuffCompositionType</a>, as instances of <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvVjAHZwpEbGdrcN5Y29ycA" class="cyc_term">Water</a> are all pieces of substance with the chemical composition H20. On the other hand , the collection of all pieces of ice (i.e. (<a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rwPzX0JwpEbGdrcN5Y29ycA" class="cyc_term">SolidFn</a> <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvVjAHZwpEbGdrcN5Y29ycA" class="cyc_term">Water</a>)) is not a <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvViGSpwpEbGdrcN5Y29ycA" class="cyc_term">TangibleStuffCompositionType</a>, because membership in that collection depends on the substance's composition _and_ on its physical state. <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvVikqZwpEbGdrcN5Y29ycA" class="cyc_term">TalcumPowder</a> is not an instance of this collection because a fused mass of the substance would no longer be powder, but would still be of the same <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvViGSpwpEbGdrcN5Y29ycA" class="cyc_term">TangibleStuffCompositionType</a>. Further instances of <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvViGSpwpEbGdrcN5Y29ycA" class="cyc_term">TangibleStuffCompositionType</a> are <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvVi30pwpEbGdrcN5Y29ycA" class="cyc_term">Nylon</a>, <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvVjxdpwpEbGdrcN5Y29ycA" class="cyc_term">GasolineFuel</a>, <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvVjc_ZwpEbGdrcN5Y29ycA" class="cyc_term">FattyTissue</a>, <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvVj8apwpEbGdrcN5Y29ycA" class="cyc_term">Nitrogen</a>, and <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvViG-5wpEbGdrcN5Y29ycA" class="cyc_term">Glass</a>. An important specialization of this collection is <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvVjNlZwpEbGdrcN5Y29ycA" class="cyc_term">ChemicalSubstanceType</a> -- those substance types defined solely by their chemical formulae. type of food DefaultDisjointEdibleStuffType An instance of <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvViA4pwpEbGdrcN5Y29ycA" class="cyc_term">SiblingDisjointCollectionType</a> (q.v.), and thus a collection of collections. Each instance of <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvVi9A5wpEbGdrcN5Y29ycA" class="cyc_term">DefaultDisjointEdibleStuffType</a> is a collection of beverages or foodstuffs (a specialization of <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvVkI75wpEbGdrcN5Y29ycA" class="cyc_term">EdibleStuff</a>) that is by default disjoint with every other instance of <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvVi9A5wpEbGdrcN5Y29ycA" class="cyc_term">DefaultDisjointEdibleStuffType</a>. Instances of <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvVi9A5wpEbGdrcN5Y29ycA" class="cyc_term">DefaultDisjointEdibleStuffType</a> include <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4r7Wnl6HM-EdaAAAACs0uFOQ" class="cyc_term">SubmarineSandwich</a>, <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rwQCgLpwpEbGdrcN5Y29ycA" class="cyc_term">Rice_Foodstuff</a>, and <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvYhVmpwpEbGdrcN5Y29ycA" class="cyc_term">Sauerkraut</a>. A specialization of <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvVj27ZwpEbGdrcN5Y29ycA" class="cyc_term">PartiallyTangible</a>. Each instance of <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvVjon5wpEbGdrcN5Y29ycA" class="cyc_term">Mixture</a> is a homogeneous partially tangible thing composed of two or more different constituents (see the predicate <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvVjSd5wpEbGdrcN5Y29ycA" class="cyc_term">constituents</a>) which have been mixed. The inputs to this mixing do not form chemical bonds among themselves, and at a later time the mixture may be separated back out into these inputs. Specializations of <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvVjon5wpEbGdrcN5Y29ycA" class="cyc_term">Mixture</a> include <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvVjI8JwpEbGdrcN5Y29ycA" class="cyc_term">Blood</a>, <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvgC2EpwpEbGdrcN5Y29ycA" class="cyc_term">Mud</a>, <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvVjADJwpEbGdrcN5Y29ycA" class="cyc_term">Air</a>, and <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvVi0TZwpEbGdrcN5Y29ycA" class="cyc_term">CarbonatedBeverage</a>. Note that each instance of <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvVjon5wpEbGdrcN5Y29ycA" class="cyc_term">Mixture</a> has a composition but not a structure; thus, the following are _not_ instances of <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvVjon5wpEbGdrcN5Y29ycA" class="cyc_term">Mixture</a>, since all have some structure: a wet sponge, a person, or a portion of plywood. mixture Mixture Pretty String (<a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rwLSVCpwpEbGdrcN5Y29ycA" class="cyc_term">prettyString</a> TERM STRING) means that STRING is the English word or expression (sequence of words) commonly used to refer to TERM. The predicate <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rwLSVCpwpEbGdrcN5Y29ycA" class="cyc_term">prettyString</a> is used by the code which generates CycL to English paraphrases, but its applicability is not restricted to this use. prettyString cheese A product made from milk. The cheese protein is coagulated, separated from the rest of the liquid, and hardened to some degree. Cheese cheeseburger Cheeseburger An instance of <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvrb_ZpwpEbGdrcN5Y29ycA" class="cyc_term">SpecifiedFoodDishType</a>. Each instance of <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rYphE6J4UQdiIAcTGgAqtQw" class="cyc_term">Cheeseburger</a> is a <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvVje5pwpEbGdrcN5Y29ycA" class="cyc_term">HamburgerSandwich</a> which includes <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvVjOAZwpEbGdrcN5Y29ycA" class="cyc_term">Cheese</a>. A specialization of <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvVjmnJwpEbGdrcN5Y29ycA" class="cyc_term">FoodOrDrink</a> and an instance of <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvVidHJwpEbGdrcN5Y29ycA" class="cyc_term">FoodGroup</a>. Each instance of <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvVjM3ZwpEbGdrcN5Y29ycA" class="cyc_term">DairyProduct</a> is a foodstuff that is milk or processed milk. Important specializations of <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvVjM3ZwpEbGdrcN5Y29ycA" class="cyc_term">DairyProduct</a> include <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvVi3fpwpEbGdrcN5Y29ycA" class="cyc_term">CowsMilk_Product</a>, <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvVjOAZwpEbGdrcN5Y29ycA" class="cyc_term">Cheese</a>, <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvVj3aZwpEbGdrcN5Y29ycA" class="cyc_term">Butter</a>, and <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvVj1EpwpEbGdrcN5Y29ycA" class="cyc_term">IceCream</a>. dairy product DairyProduct Nachos nacho tiramisu TiramisuCake The collection of all Tiramisu, an Italian dessert made with <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvqIyAJwpEbGdrcN5Y29ycA" class="cyc_term">MascarponeCheese</a>, <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rwQCLlJwpEbGdrcN5Y29ycA" class="cyc_term">EggYolk_Food</a>, <a href="http://sw.opencyc.org/2008/06/10/concept/Mx4rvVkEXpwpEbGdrcN5Y29ycA" class="cyc_term">Coffee_Beverage</a> and Lady Fingers cookies. This is a dish of macaroni noodles served in a cheese sauce. macaroni and cheese MacaroniAndCheese cheese A product made from milk. The cheese protein is coagulated, separated from the rest of the liquid, and hardened to some degree. Cheese pizza The collection of flat baked pie crusts topped with tomato sauce, cheese, spices, and various other ingredients, including anchovies. Pizza