Kraftkar
| Other names | |
|---|---|
| Country of origin | Norway |
| Region, town | |
| Region | Tingvoll |
| Town | Tingvoll |
| Source of milk | Cow's milk |
| Pasteurised | No |
| Pasteurized | |
| Texture | Blue cheese |
| Fat content |
Kraftkar is a type of blue cheese produced in Tingvoll, Norway. It is made from unpasteurized cow's milk and is known for its rich, creamy texture and strong flavor. The cheese is aged for approximately 12 months, which contributes to its distinctive taste and blue veining.
History
Kraftkar is produced by Tingvollost, a family-run dairy farm located in Tingvoll. The farm has been in operation since 2003 and has gained international recognition for its high-quality cheeses. Kraftkar was named the world's best cheese at the 2016 World Cheese Awards, which significantly boosted its popularity and demand.
Production
The production of Kraftkar involves traditional cheese-making techniques. The milk used is sourced from the farm's own herd of cows, ensuring high quality and consistency. The cheese is inoculated with Penicillium roqueforti, which is responsible for the blue veins and distinctive flavor. After the initial production process, the cheese is aged in a controlled environment for 12 months to develop its full flavor profile.
Characteristics
Kraftkar is characterized by its creamy texture and strong, tangy flavor. The blue veins running through the cheese are a result of the Penicillium roqueforti mold. The cheese has a natural rind and a pale yellow interior with blue marbling. It is often enjoyed on its own, with bread, or as part of a cheese platter.
Awards and Recognition
Kraftkar has received numerous awards and accolades, most notably being named the world's best cheese at the 2016 World Cheese Awards. This recognition has placed Kraftkar and Tingvollost on the global map, making it a sought-after cheese among connoisseurs and cheese lovers.
See also
References
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