cheese") to avoid confusion. By far the most popular variety is the Gudbrandsdalsost, which contains a mixture of cow and goat milk, cream, and whey. Heidal cheese is a type of Gudbrandsdalsost. In Norway it is so common that people just refer to it as "Brunost" or "Geitost", assuming that unless 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 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. Very similar to full cow's milk brunost, but unrelated to it (probably developed independently) is "requeijão moreno", from the state of Minas Gerais in Brazil. It's produced in a similar way, by boiling cow's milk until it caramelises and darkens to a brown colour, hence the name "moreno" ("tanned" or "brown"). Requeijão has three varieties: branco ("white"), de raspa ("with scrapes", because of the streaks of caramelised milk scraped from the pan), and moreno. The flavour and texture of the latter remarkably resembles brunost. Usage Brunost is mostly used as a topping for sandwiches, crispbread, and biscuits as well as knekkebrød. 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. Brunost is also popular on Norwegian waffles, and as an ingredient in cooking, particularly in sauces for game meat. Nutrition To what extent brunost is healthy has been the subject of some controversy in Norway. Brunost contains high amounts of calcium, proteins and vitamin B, as well as Iodine, which is beneficial. It also does not, as other cheeses do, contain