The World’s Best Cheese comes from a little place called…Norway!

Yep, you read that correctly. The World Cheese Awards were held in Spain in mid-November, and a farmhouse blue cheese from a little farm on the west coast of Norway took home the grand prize.

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The cheese wunderkind is called Kraftkar. It’s a blue cheese made from fresh cow’s milk with a little added cream. The cream seems to be what really separates this cheese from other blue cheeses. It’s not as crumbly as some of the blues we’re used to, and did we mention creamy? Oh my! This cheese also hits all the blue notes that are required – deliciously salty, earthy and well, creamy!

Kraftkar was sold out for a few days after the winning announcement, but I was happy to finally find it at one of my local cheese shops. I also remembered that Stilton and I had eaten this cheese during her visit in 2015! We know a good thing when we taste it.

If you’re in Norway now or planning a future visit, make tasting this delectable local cheese a priority! It can be found at both Flâneur Food and Fromagerie in Oslo.

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OMGruyère!

I was shopping in this gourmet grocery when I came across the most amazing thing: behold a cheesy caramel, more specifically, a caramel truly infused with the essence of Gruyère cheese.

Hitting that perfect note between salty and sweet, this caramel is a wonder. Sea salt caramels have been a thing for a couple of years, but this idea kicks the salty-sweet marriage up a notch. And it works, really well. Don’t believe me? Order some for yourself. If you aren’t sold, you are welcome to send them to me. I am.

Wh(e)y Not?

When my cousin Rubi was visiting a few weeks ago, she was raving about this cheese they had at her Thanksgiving table called Black Betty. I looked it up and turns out its an exclusive, seasonal hunk, but luckily I work in just the city where these sorts of fancy things can be easily sourced.

It turned out that Lucy’s Whey, which I had previously visited, sold this rare gem, so I hightailed it up there on my lunch break to get some before it was gone. They also happened to have Perlagrigia in stock and since I figured I’d be enjoying these cheeses with my work colleague who was given this cheese name, well, we had to try that one, too. Oh, and some gourmet rye crackers.

Black Betty is at the top wrapped in a black wax, which distinguishes it from the younger, less mature cheeses, made by the same company. The flavor of this goat gouda was intense, but in a good way–it paired perfectly with those rye crackers. Perlagrigia has a dusty rind coated with truffles, cinnamon, and nutmeg. Mmm, mmm, good! I’m not sure we were able to pick a favorite between the two–let’s just call it a tie. They were both equally delightful. If you’re ever in a cheese shop (particularly round the holidays) and see them, snap them up. These are not-to-be-missed!