Brunost sweetness. Brunost is made by boiling a mixture of milk, cream, and whey carefully for several hours so that the water evaporates. The heat turns the milk sugars into caramel, which gives the cheese its characteristic brown colour and sweetness. It is ready for consumption as soon as it is packed and refrigerated. Low-fat varieties are made by increasing the proportion of whey to milk and cream. In Norway, Brunost is commonly divided into two types: those that contain only cow's cream and/or milk, and the ones that contain some proportion of goat's milk. The latter type is commonly called
Norwegian County Road 7 1890; construction began on it in 1903 and it was opened in 1907. Large parts of the road were carved out by hand while the workers hung on ropes against the sheer mountainside. This method was used because the road lacks any natural foundation. A new route with four tunnels was opened in the 1960s. These are the Snauhaugen Tunnel (), Hansagjel Tunnel (), Tokagjel Tunnel (), and Fossagjel Tunnel (). On December 21, 2009 the Norwegian Directorate for Cultural Heritage protected the road through the Toka Gorge along with 39 other routes as part of the National Protection Plan