Norwegian artisan blue cheese, made with pasteurized cow's milk and aged for at least 6 months. This semi-soft cheese is creamy and has a slightly granular texture; it has intense dairy notes and great depth of flavor. During its production, an extra amount of cream is added, giving it the category of 'double creaminess' cheese by reaching 65% fat content. Its blue veins, originated by the incorporation of the Penicillium Roqueforti fungus -the same one used for Cabrales or Roquefort cheese- are very well developed and distributed. Since 2006, Gunnar Waagen and Kristin have been producing Kraftkar and other cheeses in their family dairy Tingvollost, in a small municipality in Norway. There, they use milk from their own farm cows, which goes directly to their two 700-liter vats. With 10 liters of milk, they make 1 wheel of this cheese. In 2016, the 12-month Kraftkar was considered the Best Cheese in the World at the World Cheese Awards. It is recommended to consume at room temperature. Unit weight: 200g (approx) Producer: Tingvollost Origin: Tingvoll (Norway) Milk type: Pasteurized cow Coagulation: Lactic Typology: Blue, semi-soft Maturation: Over 6 months Intensity: Strong Storage: Refrigeration between 4º and 8º Preferential consumption: See label Gluten-free product. Allergens: Dairy.