Brunost 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, Hov received the King's Medal of Merit ("Kongens fortjenstmedalje") for her contributions to Norwegian cuisine and economy. In modern times, the world's largest producer of brunost is
Brunost not adding milk or cream. Also, in Norway, pultost is traditionally made from byproducts of the brunost-making process, and has a very distinctive flavour. Brunost is mostly used as a topping for sandwiches, crispbread, and biscuits. It is very common in the traditional Norwegian matpakke (literally "food pack"), which is a common Norwegian lunch—sandwiches are packed in a lunch box in the morning, and carried to work for consumption in the 30 minute lunch break commonly afforded to Norwegian workers. One advantage of brunost for this purpose is that although its texture changes if not refrigerated, its taste does not.