Brunost in the Scandinavian countries since time immemorial. An archeological find from September 2016 in central Jutland has determined that a cheese residue on pottery from circa 650 B.C. is a type of cheese probably brunost. 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
Brunost otherwise specified, "Gudbrandsdalsost" will be provided. This variety is also the most popular internationally, and in the US it is commonly referred to just as "Gjetost". The second most popular variety is the "Fløtemysost", which has a milder taste due to the lack of goat's milk. The third most popular type is the "Ekte geitost". Related to brunost are "prim" (in Norwegian) or "messmör" (in Swedish), which is a soft, sweet spread commonly sold in tubes all across the Nordic countries. This is the original, ancient product made by boiling whey for a shorter period of time than brunost, and