Tingvollost and Kraftkar

It began on a June day in 2003. On the Saughaug farm in Nordmøre, it was possible to refer to craft traditions going back to the 1303 century. Now a new chapter was to be added to history through the establishment of Tingvollost. (Photo: Per Kvalvik) The cheeses were named after historical figures from the place's medieval history. Four generations participated in the production, cheesed on milk from the cows on the farm. Three years later, Kraftkar was ready to be introduced to the market. The cheese was named after the boy Tore Nordbø who was said to have possessed supernatural strength. The blue mold cheese was made from fresh cow's milk, with extra cream added, with a taste and consistency that soon created buzzwords far beyond the village's borders. (Photo: Alexander Hagstadius, Per Kvalvik and Hanne Stensvold) Storeslem Ten years later, Kraftkar itself was to display a strength and sovereignty that created newspaper headlines all over the world. The year was 2016, the country is Spain, the assignment was the World Cheese Award. 3,021 cheeses from 31 countries were registered. In the hall during the awards, the local cheese producer from Torjulsvågen sat together with traditional cheese producers from countries such as Italy, Spain, France, the USA and Australia. Then it happened: Kraftkar was named the world's best cheese! A four-generation farm dairy that refused to use milk other than from its own cows had knocked out cheese giants such as Roquefort and Stilton. An adventure The ambition was laid down in the business plan from June 2003: Tingvollost was to become the leading cheese producer in Møre og Romsdal. When a new cheese factory was built in 2006, the target had already been reached. The next ambition was to make artisanal cheese of international quality. To test whether they maintained international quality, they began to compete. Then, 10 years later, Kraftkar took home the prestigious title of World Champion. (Photo: Per Kvalvik) Norwegian cheeses on the world map - The fact that the event will now take place in Bergen helps to put cheese Norway on the map and show that we make a lot of good cheese here in Norway. Before our victory in the WCA in 2016, Norway was a very unknown cheese country. It has now been proven that top quality cheese can be made in Norway, and we believe that many Norwegian farm cheeseries can assert themselves in the WC in Bergen, says Gunnar Waagen. No newcomers New products ready for the Cheese Championship? No, we have more than enough to produce enough of the 4 cheeses we already make, so there is no question of submitting any new cheeses. But we have previously won a WC medal for all our cheeses, and will participate with all four this time as well, he assures. - It still feels unreal to sit with a World Champion title - but it will therefore be extra nice to get the WC on home ground! We are very much looking forward to the WC in Bergen! . Facts about Tingvollost: Kraftkar: Well-aged blue cheese made from fresh cow's milk with extra felt added. It has a creamy, slightly grainy texture. Vismann: Blue mold cheese with a mild blue mold taste and soft core. Mild Mester: Semi-hard white mold cheese with a nutty, slightly sour aftertaste. Edel Frue: Soft white mold cheese inspired by the French camembert. All the cheeses have won medals at the World Cheese Award. Text: Trude Henrichsen