Tingvollost (established in 2003) is a Norwegian cheesemaker in Tingvoll, making blue cheese and white mold cheeses from cow's milk. Annual production in 2014 was 21 tons of cheese based on 200 000 liters milk.
Perhaps best known is the Kraftkar blue cheese that became World Champion in World Cheese Awards 2016. [1] [2] It first won the national championship in 2009 as well as medaled in the Nordic Cheese Competition in Denmark. [3] It won gold in World Cheese Awards 2011, in which year they also brought home the national and nordic gold. The next year they again won Nordic, beating the Svedjan and Kastrup. [4] In 2013 the Vismann took silver (a milder version of Kraftkar). [5] During World Cheese Awards 2014 in London, they won bronze with the Edel frue (soft white) and Mild mester (semi-hard white). [6] Mild Mester was in 2015 made a "Super Gold" and among 62 cheeses nominated to win World Cheese Awards 2015 in Birmingham, Edel frue and Vismann, taking bronze, while Kraftkar won silver.
Kraftkar was elected as World Champion in World Cheese Awards 2016, held in San Sebastián, competing with 3,021 cheeses from 31 countries. [1]
It was founded in 2003 by the Waagen family in conjunction with the Saghaug Gård, a farm dating from the 1300s. [7] Production manager Egil Smith-Meyer, chief executive officer is Kristin Waagen, daughter of farmer Gunnar Waagen and senior cheese maker Solvår Waagen who describes production as handmade (no machinery).
The startup was partially due to minister of agriculture Lars Sponheim in 2003 allowing milk farmers to make cheese from their own milk (not from the TINE quota). [8]
Cheddar cheese is a natural cheese that is relatively hard, off-white, and sometimes sharp-tasting. It originates from the English village of Cheddar in Somerset.
Brunost is a common Norwegian name for mysost, a family of soft cheese-related foods made with whey, milk, and/or cream. The characteristic brown color and sweet taste result from milk sugars being caramelized after boiling. The term brunost is often used to refer to fløtemysost or Gudbrandsdalsost, which are the most popular varieties.
Caerphilly is a hard, crumbly white cheese that originated in the area around the town of Caerphilly, Wales. It is thought to have been created to provide food for the local coal miners. The Caerphilly of that period had a greater moisture content, and was made in local farms. At the start of the 20th century, competition for milk in the local area saw production decline, and Caerphilly production was gradually relocated to England.
Jarlsberg is a mild cheese made from cow's milk, with large, regular eyes, originating from Jarlsberg, Norway. It is produced in Norway, as well as in Ireland and the US state of Ohio, licensed from Norwegian dairy producers. It is classified as a Swiss-type cheese.
Durrus is a washed rind cow's milk cheese from Ireland. It was developed by Jeffa Gill in 1979, and is made by traditional methods. Durrus is produced in the valley of Coomkeen, near the village of Durrus on the Sheep's Head Peninsula in County Cork Ireland, where local herds provide the raw milk needed to make it.
Stinking Bishop is a washed-rind cheese produced since 1972 by Charles Martell and Son at Hunts Court Farm, Dymock, Gloucestershire, in the west of England. It is made from the milk of Old Gloucester cattle.
Rolf Beeler is a Swiss affineur known for his raw milk artisan cheeses. He does not make cheese himself but collects terroir-based cheeses from small artisanal cheesemakers and then ages them to create the final product.
Whitestone Cheese is one of the New Zealand South Island's leading cheese companies. The company is based in Oamaru, and takes its name from the limestone known as Oamaru stone which is quarried locally. The cheese is made with no artificial additives and milk from local regional livestock.
Corleggy Cheeses is an Irish cheese producer in County Cavan. It was started by Silke Cropp in 1985 using milk from her own goat herd. Today Corleggy make a variety of different cheese from goat's milk, sheep's milk and cow's milk sourced from local farmers.
J&L Grubb is an Irish cheese manufacturer, making cows' milk and goats' milk cheeses on their farm near Fethard, South Tipperary.
Wisconsin cheese is cheese made in the U.S. state of Wisconsin. Wisconsin has a long tradition and history of cheese production and it is widely associated in popular culture with cheese and the dairy industry.
Florence Lucy Appleby MBE was an English traditional cheesemaker. She created 'Mrs Appleby's Cheshire' which, by the time of her death, was the last remaining Cheshire cheese to observe the traditions of using unpasteurised milk from the farm herd, being bound in calico cloth and matured on-farm. Appleby co-founded the Specialist Cheesemakers Association to defend the use of unpasteurised milk in cheesemaking.
Glyde Farm Produce was set up in 1996 by Peter Thomas who spent the next several years researching the market in Ireland for suitable dairy products. Peter and Anita Thomas started making Bellingham Blue cheese at their family farm at Mansfieldtown in County Louth, Ireland, in 2000.
Carrigaline Farmhouse Cheese is a maker of semi-soft cheese made from cow's milk in Carrigaline, County Cork in Ireland. The O'Farrell family have produced cheeses on their farm in County Cork since 1988 using milk from their Friesian cow herd. The O'Farrell family business has since grown into a producer of artisan cheeses which have won several accolades and international cheese awards.
The Guild of Fine Food (GFF) is a British family-owned industry journal publisher that covers gourmet food news. It was founded by Bob Farrand in 1992.
Kraftkar is a blue cheese from Tingvoll in Nordmøre, Western Norway, made from unskimmed cow's milk and cream, with injected culture of the mold Penicillium roqueforti.