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INTRODUCTION The Artisanal British Cheese (ABC) Thesaurus was created by GourmandeX for the Canadian Association of British Artisanal Cheese Importers (CABACHI). The thesaurus currently includes the artisanal cheeses which are presently being imported into Canada by CABACHI for the purpose of resale to cheese consumers, made from either pasteurized or unpasteurized milk. In the fall of 2005 CABACHI and GourmandeX will team up once more in order to greatly increase the scope of the current thesaurus through the creation of the ABC Thesaurus v.2, featuring the addition of CABACHI imported cheeses from Wales, Scotland, Northern Ireland, Ireland, and the Orkney Islands. The ABC Thesaurus v.2 will also be expanded to cover artisanal cheeses made from the milk of ewes and goats. The broadest category of terms in the thesaurus is that of cheese type, such as Hard, or Soft. This is a very common categorization of cheeses. The cheeses have also been categorized by whether the milk used in the process was pasteurized or unpasteurized. The final layers of terms are the actual product names of cheeses. These various levels are represented in the different display options of the thesaurus, and through the relationship that each term has with another.
When two or more terms express the same, or nearly the same concept, a preferred term is selected. This can also be called a descriptor. Preferred terms will be in bold.
Terms not selected as the preferred term, but which express the same, or nearly the same concept, are retained within the thesaurus for the purpose of providing entry points for the user. This can also be called an entry term. Non-preferred terms will be in italics.
Preferred terms (descriptors) have been selected by the GourmandeX team, and are considered the correct terms for use by CABACHI members when filling out importation forms and applications. Non-preferred (entry) terms have been provided in order to facilitate access to the information contained within the thesaurus, and are linked to their preferred terms. All preferred and non-preferred terms were derived directly from the many names and types of British cheeses made from the milk of British cows. The thesaurus is designed to display vocabulary related to artisanal British cheese in Alphabetical, Top Term, Hierarchical and Graphical versions. The alphabetical display of the thesaurus is the only display option currently available in its complete form. Additional forms are presented solely as examples of plans for user retrieval options to be included in the ABC Thesaurus v.2. Alphabetical Displays Alphabetical display is a familiar and effortless option for CABACHI members, all of whom are familiar with cheese terminology. All preferred and non-preferred cheese related terms are listed alphabetically. Relationships between terms are clearly denoted by the presence of established relationship indicators. Top Term Displays Top Term display shows the highest term in a list with all narrower descriptors below it. To see a sample click here. Hierarchical Displays Hierarchical displays show all terms and how other descriptors in the thesaurus are related to the term. To see a sample click here. Graphical Displays Graphical displays use a diagram format to show how descriptors are related to one another. To see a sample click here.
Artisanal Cheese
Pasteurization
Thesaurus
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