<P> However, the creation of the modern, firm, fatty brunost is commonly attributed to the milkmaid Anne Hov from the rural valley of Gudbrandsdalen . In the second half of the 1800s, Gudbrandsdalen was suffering economically due to falling profits from grain and butter sales . While working at the Valseter mountain farm near Gålå in 1863, Anne Hov (sometimes named Anne Haav) came up with the idea of adding cream to the whey when boiling, and to boil it down in an iron pot until the fluid content was reduced to less than 80 percent, creating a firmer, fattier, more cheese - like product . She originally called it feitost ("fat cheese"). The name later changed into fløtemysost ("cream whey cheese"). The product immediately caught on, and was soon commonly produced and consumed in the area . This variety is currently the second most popular type in Norway . </P> <P> When Anne Hov married and moved to Rusthågå farm in Nord - Fron, she started larger - scale production and invented a variety where she added goat's milk to the mix for a more pronounced taste . The local trader Ole Kongsli liked it so much he thought there might be a market for the product in the capital, Oslo . He started exporting it to his business contacts in Oslo under the name Gudbrandsdalsost ("Gudbrand Valley Cheese"), and it became so successful that it contributed significantly to the economy of the region, thus helping Gudbrandsdalen out of recession . In 1933, aged 87, Anne Hov received the King's Medal of Merit (Kongens fortjenstmedalje) for her contributions to Norwegian cuisine and economy . </P> <P> In modern times, the world's largest producer of brunost is the Norwegian dairy co-operative Tine, who market a total of 13 varieties, as well as three types of prim and three types of pultost . The second - largest is Norwegian dairy company Synnøve Finden, which market two varieties of brunost, as well as two varieties of prim . There are also a number of smaller, artisanal producers, mainly in Norway and in the US . </P> <P> Mysost are a family of cheese - related foods made with whey and milk and / or cream . Because the main ingredient, whey, is a byproduct of the cheese making process, brunost is not technically cheese, and it does not taste like cheese . However, it is produced by cheese makers, and is sold, handled and consumed in the same way as cheese . Therefore it is generally regarded as a cheese . The texture is firm, but slightly softer than Gouda cheese, for example, and lends itself well to cutting and shaping . It does not crumble like hard cheeses . The taste is sweet, and best described as caramel - like, but with a tang that is more noticeable in the variants that contain goat's milk . The variant Ekte Geitost ("true goat's cheese") contains only whey and goat's milk, and has an intense, Chèvre - like taste that cuts the sweetness . </P>

Gjetost is the national cheese of which country