<http://purl.obolibrary.org/obo/ENVO_00003054>	<http://www.w3.org/2000/01/rdf-schema#subClassOf>	<http://purl.obolibrary.org/obo/ENVO_0010041> .
<http://purl.obolibrary.org/obo/ENVO_00003054>	<http://www.geneontology.org/formats/oboInOwl#id>	"ENVO:00003054"^^<http://www.w3.org/2001/XMLSchema#string> .
<http://purl.obolibrary.org/obo/ENVO_00003054>	<http://www.w3.org/2000/01/rdf-schema#subClassOf>	<http://purl.obolibrary.org/obo/ENVO_0010042> .
<http://purl.obolibrary.org/obo/ENVO_00003054>	<http://www.w3.org/2000/01/rdf-schema#label>	"halloumi"^^<http://www.w3.org/2001/XMLSchema#string> .
<http://purl.obolibrary.org/obo/ENVO_00003054>	<http://www.geneontology.org/formats/oboInOwl#hasDbXref>	"Wikipedia:Halloumi"^^<http://www.w3.org/2001/XMLSchema#string> .
<http://purl.obolibrary.org/obo/ENVO_00003054>	<http://purl.obolibrary.org/obo/IAO_0000115>	"A soft to semihard cheese made with sheep or goat's milk. It has a white paste and is made with raw, whole milk. The curds are heated to boiling point in whey and then drained and kept in salted whey."^^<http://www.w3.org/2001/XMLSchema#string> .
<http://purl.obolibrary.org/obo/ENVO_00003054>	<http://www.geneontology.org/formats/oboInOwl#hasOBONamespace>	"ENVO"^^<http://www.w3.org/2001/XMLSchema#string> .
<http://purl.obolibrary.org/obo/ENVO_00003054>	<http://www.w3.org/1999/02/22-rdf-syntax-ns#type>	<http://www.w3.org/2002/07/owl#Class> .