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 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