Gudbrandsdalen (Norwegian. Gudbrandsdalsost) – a type of bruinst, originating from the Gudbrandsdal valley in Norway.
Cheese has the color and taste of boiled condensed milk, which is explained by the method of its preparation: 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.
In Norway, several varieties of brunost are known. Güdbrandsdalsust, which means “cheese from Gündbrandsdal”, is produced in the Gündbrandsdal Valley. Gündbrandsdalsust, made in Norway, is somewhat solid, but malleable and easily cut with cheese. It is cut into slices and eaten with rye bread, dried bread and jam. This sweet cheese is especially well combined with red fruit marmalade. Cheese also adds flavor to sauces and sweet fondue. In Norway, it is eaten almost daily, and not only for breakfast and as a complement to other dishes, but also as an independent product.
The usual Gudbrandsdalsust cheese has a clean, slightly tart and sweetish taste, in Norway it is found in 10 varieties. Regional varieties differ mainly in taste depending on the amount of caramel added.