Now I've Heard Evreything

A road tunnel in Norway has been closed - by a lorry-load of burning cheese.

About 27 tonnes of caramelised brown goat cheese - a delicacy known as Brunost - caught light as it was being driven through the Brattli Tunnel at Tysfjord, northern Norway, last week.

The fire raged for five days and smouldering toxic gases were slowing the recovery operation, officials said.

The tunnel - which is said to be badly damaged - is likely to remain closed for several weeks, they added.

"We can't go in until it's safe," geologist Viggo Aronsen told Norwegian broadcaster NRK.

Police officer Viggo Berg said the high concentration of fat and sugar in the cheese made it burn "almost like petrol if it gets hot enough".

The lorry driver had noticed the fire in his trailer and abandoned it about 300m (1,000ft) from the southern entrance. No-one was hurt.

Kjell Bjoern Vinje, of the Norwegian Public Roads Administration, said it was the first time he could remember cheese catching fire on Norwegian roads.

"I didn't know that brown cheese burns so well," he said.

http://www.bbc.co.uk/news/world-europe-21141244#

Since Norway goat cheese has a high concentration of fat and sugar, I wonder what eating all that fat and sugar does to their hearts. I do admit it sounds yummy though. :>)

Is there anyone from Norway here that can tell us about this yummy sweet goat cheese delicacy called Brunost? Does it go well with a cup of coffee?

1 Comments

Brunost

by agelbert - 2013-01-22 11:01:13

Well, I just found a nice article that educated me on Brunost. Here is part of it for your reading pleasure:

What is Brunost exactly?
Although labeled a “cheese”, technically speaking it is not a cheese. While cheesemaking all over the world consists of separating the curds from the whey, and making some type of cheese from the curds, in Norway the whey is used to make Brunost. Traditionally, the whey of goat milk was used to make Brunost, however nowadays you will find a mixture of goat or cow milk and cream added to the whey.

The mixture is simmered and stirred for hours and as water begins to evaporate, the milk mixture thickens. The long hours of simmering and stirring also causes one of the most vital processes to take place, which is responsible for the distinct flavor and color of Brunost. The lactose sugars in the milk caramelize and turn the whey slightly brown. Eventually the mixture becomes a light brown paste, which is then removed from the heat and stirred continuously until the paste has cooled. Finally it is poured into rectangular or round moulds, allowed to set and then unmolded. Brunost needs absolutely no aging and is ready to be enjoyed as soon as it is unmolded.

Full story here:
http://www.whatsforlunchhoney.net/2011/01/brunost-cheese-norwegian-delicacy.html

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