Matches in DBpedia 2014 for { ?s <http://dbpedia.org/property/texture> ?o. }
- Granular_cheese texture "Granular, usually hard".
- Graviera texture "hard".
- Grinzola texture "creamy".
- Gruyère_cheese texture "hard".
- Gubbeen_Farmhouse_Cheese texture "Semi-soft".
- Halloumi texture "Semi-soft".
- Handkäse texture "Soft but firm".
- Havarti texture "Semi-Soft".
- Herve_cheese texture "soft".
- Hirtenkäse texture "Hard cheese".
- Humboldt_Fog texture "semi-soft".
- Hushållsost texture "Semi-hard".
- Höfðingi texture "Soft-ripened".
- Idiazabal_cheese texture "Hard".
- J&L_Grubb texture "Semi-Soft".
- Jarlsberg_cheese texture "Semi-soft".
- Kanterkaas texture "Hard".
- Kashkaval texture "Semi hard".
- Kefalotyri texture "hard".
- Kesong_puti texture "Soft".
- Korbáčik texture "Medium-hard".
- Kunik_cheese texture "soft-ripened".
- La_Serena_cheese texture "Soft".
- Laban_Rayeb texture "Liquid".
- Laguiole_cheese texture "semi-hard".
- Lanark_Blue texture "Semi-Hard".
- Lancashire_cheese texture "Hard, creamy to crumbly".
- Langres_cheese texture "Soft, washed rind".
- Le_Douanier texture "semi-soft/creamy".
- Le_Riopelle_de_l'Isle texture "Soft".
- Leerdammer texture "semi-hard".
- Limburger texture "Semi-soft".
- Livarot_cheese texture "Soft washed-rind".
- Lymeswold_cheese texture "Soft".
- Maasdam_cheese texture "semi-hard".
- Maaslander texture "Semi-hard".
- Mahón_cheese texture "Soft to hard".
- Majorero texture "Semi-hard".
- Mallorca_cheese texture "Semi-hard".
- Manchego texture "Firm and compact".
- Maredsous_cheese texture "Semi-soft".
- Maribo_cheese texture "semi-hard".
- Maroilles_cheese texture "Soft cheese with washed rind".
- Mató texture "Soft".
- Maytag_Blue_cheese texture "semi-hard".
- Metsovone texture "Semi-hard".
- Mihaliç_Peyniri texture Granular_cheese.
- Mimolette texture "Hard".
- Minas_cheese texture "semi-soft".
- Mish texture "Soft, no eyeholes".
- Mizithra texture "Soft".
- Molbo_cheese texture "semi-hard".
- Monterey_Jack texture "Semihard, creamy".
- Morbier_cheese texture "semi-soft".
- Mozzarella texture "Semi-soft".
- Muenster_cheese texture "Soft".
- Munster_cheese texture "Soft smear-ripened".
- Nazareth_cheese texture "Hard".
- Neufchâtel_cheese texture "Soft".
- Năsal_cheese texture "Sweet".
- Oaxaca_cheese texture "Semi-hard".
- Obsidian texture Smooth;_glassy.
- Oka_cheese texture "semi-soft/creamy".
- Ossau-Iraty texture "Medium firm".
- P'tit_Basque texture "medium-firm".
- Pantysgawn texture "Soft".
- Parmigiano-Reggiano texture "Hard".
- Parrano_cheese texture "Semi-firm".
- Passendale_cheese texture "Semi-soft".
- Paški_sir texture "hard".
- Pecorino texture "Hard".
- Pecorino_Romano texture "hard and very crumbly".
- Pecorino_Sardo texture "Hard".
- Penteleu texture "Semi hard".
- Pepper_jack_cheese texture "Semihard".
- Petit_suisse texture "Smooth, creamy".
- Piave_cheese texture "Hard".
- Picodon texture "Soft/hard".
- Pied-De-Vent texture "Soft".
- Pont-l'Évêque_cheese texture "Soft, washed rind".
- Port_Salut texture "Semi-soft".
- Pouligny-Saint-Pierre_cheese texture "Soft cheese with natural mould rind".
- Provolone texture "Semi-hard".
- Queijo_de_Nisa texture "semi-hard".
- Queijo_do_Pico texture "Soft".
- Raclette texture "semi-hard".
- Raschera texture "semi-hard elastic".
- Reblochon texture "Soft washed-rind, smear-ripened".
- Red_Leicester texture "Hard".
- Red_Windsor texture "Semi-hard".
- Reggianito texture "Hard, granular".
- Requeijão texture "solid to creamy".
- Robiola texture "Soft-ripened".
- Rocamadour_cheese texture "Soft".
- Rochebaron texture "Soft blue cheese".
- Roncal_cheese texture "Hard Semi-hard Soft".
- Roquefort texture "Semi-hard".
- Rosa_Camuna texture "compact paste".
- Roumy_cheese texture "Hard/Crumbly".
- Saga_(cheese) texture "soft".