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
Summit Tunnel fire top of the shaft. Unable to get close enough to safely fight the fire directly, the fire brigades forced high-expansion foam into ventilation shafts far from the fire. This created blockages that starved the fire of oxygen. By mid-afternoon the next day, the inferno was no longer burning, though the fire was by no means knocked down. Petrol continued to leak from the derailed wagons through the tunnel drainage and ballast and the vapour sporadically reignited when it came into contact with the hot tunnel lining. Two hundred people were evacuated from their homes and workplaces in Walsden in response.