{"id":31852,"date":"2017-10-26T13:00:00","date_gmt":"2017-10-26T17:00:00","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=31852"},"modified":"2017-10-24T17:50:23","modified_gmt":"2017-10-24T21:50:23","slug":"nordic-champion","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/nordic-champion\/","title":{"rendered":"Nordic Champion"},"content":{"rendered":"<h4><strong><em>Photographed by Per Kvalvik, Tommy <\/em><\/strong>Rustad<strong><em> and Hanne Stensvold<\/em><\/strong><\/h4>\n<p>It seems an unlikely setting for the world\u2019s best cheese: far north among Norway\u2019s fjords, in a dairy built a decade ago, after a journalist and a farmer fell in love and began experimenting with cheesemaking in their bathroom.&nbsp;<\/p>\n<p>But here you&#8217;ll find <strong>Kraftkar<\/strong>. Among 3,000 cheeses from 31 countries entered into last year\u2019s World Cheese Awards, this natural-rind, one-year-aged blue was named World Champion. The wheel came out on top again the following day when judged against every top World Cheese Awards winner from the past 28 years\u2014effectively earning the title of \u201cbest cheese ever\u201d. A big honor for <a href=\"http:\/\/tingvollost.no\/nb-no\/\" target=\"_blank\" rel=\"noopener\">Tingvollost<\/a>, a tiny creamery run by members of four family generations and just a few employees.<\/p>\n<p>Small-scale, careful production is one of Tingvollost\u2019s hallmarks\u2014and that\u2019s unlikely to change. The company doesn\u2019t export, so experiencing&nbsp;Kraftkar\u2019s perfectly distributed mold and mouth-coating creaminess is but a dream for most of us. For now, a peek inside the creamery will suffice\u2014and perhaps inspire a journey. \u201cThe rest of the world will have to come to Norway,\u201d says dairy manager Egil Smith-Meyer.<\/p>\n<p><a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/10\/Tingvollost-03.jpg\"><img fetchpriority=\"high\" decoding=\"async\" class=\"wp-image-31860 size-full\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/10\/Tingvollost-03.jpg\" alt=\"nordic\" width=\"750\" height=\"368\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/10\/Tingvollost-03.jpg 750w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/10\/Tingvollost-03-300x147.jpg 300w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/10\/Tingvollost-03-200x99.jpg 200w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/a><\/p>\n<h4>The Waagen family (from left to right: Gunnar Waagen, Solovor Waagen, Egil Smith-Meyer, and Kristin Waagen). Kristin and Egil founded the dairy in 2006, and still run it today with the help of Solvor, Gunnar, and their two children. Tingvollost is located on Saghaug G\u00e5rd, a farm that dates to the 14th century.<\/h4>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-1 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-1 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-1' class='gallery galleryid-31852 gallery-columns-2 gallery-size-full'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/nordic-champion\/_-_j0i9530\/'><img decoding=\"async\" width=\"750\" height=\"368\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/10\/J0I9530.jpg\" class=\"attachment-full size-full\" alt=\"\" aria-describedby=\"gallery-1-31855\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/10\/J0I9530.jpg 750w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/10\/J0I9530-300x147.jpg 300w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/10\/J0I9530-200x99.jpg 200w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/a>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-1-31855'>\n\t\t\t\t<h4>Tingvollost cheesemakers cut curds.<\/h4>\n\t\t\t\t<\/dd><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/nordic-champion\/_-120607135052_4447_per_kvalvik\/'><img decoding=\"async\" width=\"750\" height=\"368\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/10\/120607135052_4447_per_kvalvik.jpg\" class=\"attachment-full size-full\" alt=\"\" aria-describedby=\"gallery-1-31858\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/10\/120607135052_4447_per_kvalvik.jpg 750w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/10\/120607135052_4447_per_kvalvik-300x147.jpg 300w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/10\/120607135052_4447_per_kvalvik-200x99.jpg 200w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/a>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-1-31858'>\n\t\t\t\t<h4>Curds being pressed into molds.<\/h4>\n\t\t\t\t<\/dd><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p><a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/10\/120607124309_4067_per_kvalvik.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-31857 size-full\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/10\/120607124309_4067_per_kvalvik.jpg\" alt=\"nordic\" width=\"750\" height=\"368\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/10\/120607124309_4067_per_kvalvik.jpg 750w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/10\/120607124309_4067_per_kvalvik-300x147.jpg 300w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/10\/120607124309_4067_per_kvalvik-200x99.jpg 200w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/a><\/p>\n<h4>Wheels age at Tingvollost.<\/h4>\n<p><a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/10\/J0I9852.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-31856 size-full\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/10\/J0I9852.jpg\" alt=\"nordic\" width=\"750\" height=\"368\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/10\/J0I9852.jpg 750w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/10\/J0I9852-300x147.jpg 300w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/10\/J0I9852-200x99.jpg 200w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/a><\/p>\n<h4>Kristin Waagen poses with the dairy\u2019s many awards.<\/h4>\n<p><a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/10\/Kraftkar37A097.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-31859\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/10\/Kraftkar37A097.jpg\" alt=\"\" width=\"487\" height=\"675\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/10\/Kraftkar37A097.jpg 600w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/10\/Kraftkar37A097-217x300.jpg 217w\" sizes=\"(max-width: 487px) 100vw, 487px\" \/><\/a><\/p>\n<h4>Made from pasteurized cow\u2019s milk and cream, Kraftkar is beloved for its soft mouthfeel and complex flavor.<\/h4>\n","protected":false},"excerpt":{"rendered":"<p>A tiny dairy in Norway&#8217;s Tingvollost is quietly crafting the world&#8217;s best cheese in the northern fjords\u2014Kraftkar, a Nordic champion.<\/p>\n","protected":false},"author":10,"featured_media":31853,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[13],"tags":[1548,1551,1549,1546,1547,1550],"coauthors":[290],"class_list":["post-31852","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-photo-essay","tag-kraftkar","tag-kristin-waagen","tag-natural-rind","tag-nordic","tag-tingvollost","tag-waagen-family"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v24.4 (Yoast SEO v24.4) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Nordic Champion - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/nordic-champion\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nordic Champion\" \/>\n<meta property=\"og:description\" content=\"A tiny dairy in Norway&#039;s Tingvollost is quietly crafting the world&#039;s best cheese in the northern fjords\u2014Kraftkar, a Nordic champion.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/nordic-champion\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2017-10-26T17:00:00+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/10\/Kraftkar_Visemann_bredde-093_web.jpg\" \/>\n\t<meta property=\"og:image:width\" 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