Gudbrand is a type of brunet native to the Gudbrandsdal Valley in Norway.
The cheese has the color and taste of boiled condensed milk, which is explained by the way it is prepared. The milk, cream, and whey are boiled together for several hours until all the water has evaporated. At the same time, sugar from milk turns into caramel, which gives the cheese its peculiar properties.
GUDBRAND is somewhat firm, but pliable and easy to cut with a cheese slicer.