Kraftkar blue cheese is made in Norway at the family cheese factory Tingvollost by Gunnar Waagen and Kristin, who use milk from cows raised on their farm. This semi-soft cheese, aged for at least 6 months, has a 65% fat content, which gives it incredible creaminess. Its distinct blue veins, caused by the presence of the mold Penicillium Roqueforti, provide a perfect blend of intense flavor and slightly crumbly texture. In 2016, Kraftkar was recognized as the Best Cheese in the World at the prestigious World Cheese Awards. It is recommended to consume it at room temperature to enjoy its full flavor. This product is gluten-free and allergen-free, making it suitable for many diets. It should be stored between 4°C and 8°C to maintain its freshness and quality. Ideal for pairing with good wine or as part of a cheese platter.