Kraftkar crowned World Champion Cheese 2016
Kraftkar has scooped the coveted title of World Champion Cheese at the 29th annual World Cheese Awards, coming top among a record number of entries that were judged at the Kursaal Congress Centre in San Sebastián, during the first day of the International Cheese Festival.
The winning Kraftkar beat off competition from over 3,000 entries into the world’s largest cheese only awards scheme this year, with judge Nick Tsioros, owner of Olympic Cheese in Toronto.
“This 12-month aged blue cheese is wonderfully balanced, it has a great crumbly texture, but is soft and smooth on the tongue. The mould has developed nicely and comes across really well in the overall flavour of the cheese,” says Tsioros.
The final International Super Jury, representing nations including Australia, Brazil, Denmark, Canada, France, Italy, Japan, Mexico, South Africa, Spain, Sweden, the UK and the US, concurred, awarding Kraftkar the highest score of the final judging stage.
Gunnar Waagen from Tingvollost, explains, “I have no words, this is marvellous news. We are a family run farm and work long days to make our cheese. We get up early every day and go to bed very late to make the best cheese we can, and so to win this award, I am very proud.”
Kraftkar was awarded 71 points out of a possible 80 by the super jury of 16 judges, just ahead of a Spanish duo in joint second place with 67 points; Cala Blanc from Lacto Industrial Menorquina and Cremositos Del Zujar from Arteserena.
John Farrand, managing director of the Guild of Fine Food, organisers of the World Cheese Awards, adds, “Hats off to Tingvollost for landing the top prize this year, when once again we’ve had a record number of entries. This cheese really is world class, having faced stiff competition from over 30 different countries.”
