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
A Watcher in the Woods very first day, walking up to the door. She had known the watcher was there as they knocked and waited for Mrs. Aylwood to come. And the little old woman, glancing at the woods, had known it was there too. They bought the house. Jan had known they would. It was her mother's kind of house. Yet it was Jan who had made the purchase possible. Mrs. Aylwood, who was selling the house only because she had to, had talked to Jan and said, "I'll have to take a chance on you." What chance was that? Moving in, Jan felt