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Kraftkar
Country of origin	Norway
Region, town	Tingvoll
Region	Nordmøre
Source of milk	Cows
Pasteurized	Yes
Fat content	35%
Protein content	23%
Dimensions	18 cm (diameter)
Weight	1.8 kg
Aging time	6 months

Kraftkar is a blue cheese from Tingvoll in Nordmøre, Western Norway, made from unskimmed cow's milk and cream, with injected culture of the mold Penicillium roqueforti.

The name Kraftkar ("strongman") relates to the legendary farmhand Tore Nordbø and his supernatural strength and size.

History

Produced by the cheesemaker Tingvollost, Kraftkar was first introduced in 2004.

Awards

Kraftkar was awarded gold medal for blue cheese at the World Cheese Awards in 2011, gold medal at the International Cheese Awards in 2013, and silver medal at the 2015 World Cheese Awards. At the 2016 World Cheese Awards in San Sebastián, Kraftkar was selected "World Champion" (all categories), among more than 3,000 participating cheeses from 35 countries.

See also

• List of cheeses
• Danish blue cheese varieties:
  • Danablu
  • Castello Blue
  • Saga

References

1. ^ Aursnes, Jan Peter. "Kraftkar". In Godal, Anne Marit (ed.). Store norske leksikon (in Norwegian). Oslo: Norsk nettleksikon. Retrieved 20 November 2016.
2. "Tingvollost". www.matmerk.no (in Norwegian). Retrieved 20 November 2016.
3. "Kraftkar". www.tingvollost.no (in Norwegian). Archived from the original on 21 November 2016. Retrieved 20 November 2016.
4. "Kraftkar, un queso azul noruego, mejor del mundo en los World Cheese Awards 2016". El Mundo (in Spanish). 16 November 2016. Retrieved 20 November 2016.
5. Opheim, Aagot. "Tingvollost er verdensmester i ost". Adresseavisen (in Norwegian). Retrieved 20 November 2016.
6. Bringsvor, Birthe (17 November 2016). ""Kraftkar" kåra til verdas beste ost" (in Norwegian). NRK. Retrieved 20 November 2016.
7. ""Kraftkar" kåret til verdens beste ost" (in Norwegian). Tingvoll kommune. Archived from the original on 21 November 2016. Retrieved 20 November 2016.

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