Gudbrandsdalsost, by some considered the best of the brunoster, is named after a valley where it is produced. It is made with whey from which the water is boiled out, slightly caramelising the lactose residue giving it its characteristically sweet flavour and brown colour. It then has addded milk and cream of cows with additional goat's milk. The paste is moulded into a pale reddish brown block of low fat cheese. In general, the darker the colour the stronger the flavour. It is a cooked cheese made generally from pasteurised milk and can be kept in the fridge (not the freezer) for up to four months. These cheeses is often seen on breakfast and lunch tables with a cheese plane, which allows you to slice manageable slivers of cheese for inclusion in your open sandwich.