Food

World Champion Cheese? That goes to Kraftkar from Norway

Gunnar Waagen with the World Champion blue, Kraftkar, produced by Tingvollost (Norway)
Gunnar Waagen with the World Champion blue, Kraftkar, produced by Tingvollost (Norway)

For 2016, it looks like the best cheese in the world is now a 12-month aged blue cheese from Norway, as revealed at the International Cheese Festival in San Sebastian.

Kraftkar, made by Norwegian producer Tingvollost, has beat off competition from over 3,000 entries into the world’s largest cheese-only awards scheme this year. The judging took place at the Kursaal Congress Centre in San Sebastián, during the first day of the International Cheese Festival.

It’s a twelve month aged blue cheese described as “wonderfully balanced, it has a great crumbly texture, but is soft and smooth on the tongue. The mould has developed nicely and comes across really well in the overall flavour of the cheese.” The final International Super Jury, representing nations including Australia, Brazil, Denmark, Canada, France, Italy, Japan, Mexico, South Africa, Spain, Sweden, the UK and the USA, concurred, awarding Kraftkar the highest score of the final judging stage.

Kraftkar is produced on a family-run farm in Norway and finished four points clear in the judging of Spanish cheeses Cala Blanc from Lacto Industrial Menorquina and Cremositos Del Zujar from Arteserena.

Some 5,000 Kraftkar cheeses await turning - done by hand every three months. Photo: Tingvollost/Facebook

Some 5,000 Kraftkar cheeses await turning – done by hand every three months. Photo: Tingvollost/Facebook

3,021 cheeses from 31 different countries entered – including Australia, Austria, Belgium, Brazil, Bulgaria, Canada, Croatia, Cyprus, Denmark, England, Estonia, France, Germany, Greece, Ireland, Italy, Mexico, Mozambique, the Netherlands, Northern Ireland, Norway, Portugal, Romania, Scotland, Slovakia, South Africa, Spain, Sweden, Switzerland, the USA and Wales

The International Cheese festival is running in San Sebastian this week, having gotten underway on Wednesday and wrapping up on Friday.

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