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Kraftkar

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description Kraftkar Overview

Tingvollost produces Kraftkar as an artisan Norwegian blue cheese using cow's milk. Its pronounced blue character comes from cheesemaking and maturation, with a substantial flavor that suits people already comfortable with assertive cheeses. The family dairy's hands-on production connects Kraftkar with the farm and dairy traditions of Norway's Nordmore region. At the 2016 World Cheese Awards, Kraftkar was named World Champion, giving the cheese a documented international distinction.

That result describes one competition, rather than establishing a permanent ranking against every other cheese. It offers food enthusiasts a Scandinavian counterpart to better-known French and English blue styles. The combination of regional farm production and a strong blue-cheese identity makes it useful for tastings focused on how different producers interpret the same broad category.

help Kraftkar FAQ

What dairy farm produces Kraftkar cheese?

Kraftkar is produced by Tingvollost, a small artisan dairy located in the municipality of Tingvoll in Møre og Romsdal county, Norway. The dairy is a family-run operation that focuses on small-batch production using locally sourced cow's milk.

What award did Kraftkar win and when?

Kraftkar was named World's Best Cheese at the 2016 World Cheese Awards, which were held in San Sebastián, Spain. It was selected from approximately 3,000 entries judged by an international panel of over 200 experts, making it the first Norwegian cheese to win the competition's top prize.

What type of milk is Kraftkar made from?

Kraftkar is made from pasteurized cow's milk, which contributes to its creamy, relatively mild base compared to sheep's milk blue cheeses like Roquefort. The cheese is aged using traditional methods that develop its distinctive blue veining and complex flavor over time.

What does Kraftkar taste like compared to other blue cheeses?

Kraftkar is known for its rich, creamy texture and a flavor profile that balances blue cheese sharpness with sweeter, almost caramel-like notes. Many tasters find it less aggressively pungent than traditional blue cheeses such as Roquefort or Stilton, making it approachable while still delivering complex depth.

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