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
Fréjus Road Tunnel every 130 m, fed from large water tanks. There are 11 safety points along the tunnel, equipped with telephones and loud speakers connected to the control room, with a separate ventilation duct to supply fresh air. These are separated from the main tunnel by two fire doors; the outer door closes automatically when the temperature in the tunnel reaches a certain level. Finally there is a ‘thermal gate’ system at each entrance to identify any overheating vehicles. Despite these measures, on 4 June 2005, a fire caused the death of two Slovak lorry drivers, and the closure of the tunnel