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 A-class submarine week following the German invasion of Norway, one in combat and the other two through scuttling. Norwegian A-class submarine The A-class submarines were a class of three vessels of German design built by the Krupp Germania naval shipyard in Kiel, Germany from 1913 to 1914 and deployed by the Royal Norwegian Navy. The Norwegian government purchased four submarines that were almost completed in 1913 and received three of these before World War I. The fourth, "A-5", was seized by German authorities at the outbreak of war and commissioned as . It was used for coastal protection and from 1916 as