Thread: Cheese fire closes tunnel

On Jan 23, 9:34*am, Janet Bostwick <nos...@cableone.net> wrote:
> Truckload of burning cheese closes tunnel for five days


Get me a huge fork and point me in the right direction...

On Wed, 23 Jan 2013 07:34:47 -0700, Janet Bostwick wrote:

> Truckload of burning cheese closes tunnel for five days
>
> What burns for five days and smells delicious? Why, Norwegian brown
> cheese, of course. A two-mile-long tunnel near the Norwegian town of
> Narvik was closed for five days after a truck containing 27 metric
> tons of brunost, a brown cheese that is a delicacy in Norway, caught
> fire last Thursday and was finally put out on Monday. The "high
> concentration of fat and sugar is almost like petrol if it gets hot
> enough," a policeman said of the burning cheese, which has a 30
> percent fat content and tastes like caramel (yum). An official for the
> country's public roads said it was the first time in his career that
> he'd seen cheese catch fire in a road.

Really, that would be like a molten candle.

I've never heard of the cheese but now I'll have to go seek it out.

-sw

On Wed, 23 Jan 2013 07:34:47 -0700, Janet Bostwick
<[email protected]> wrote:

>
> Truckload of burning cheese closes tunnel for five days
>
I wonder how it caught on fire in the first place?

--
Food is an important part of a balanced diet.

On 1/23/2013 11:17 AM, sf wrote:
> On Wed, 23 Jan 2013 07:34:47 -0700, Janet Bostwick
> <[email protected]> wrote:
>
>>
>> Truckload of burning cheese closes tunnel for five days
>>
> I wonder how it caught on fire in the first place?
>
Me, too. None of the reports I've read have mentioned that. I doubt it
was spontaneous combustion...

Janet Bostwick wrote:
>
>Truckload of burning cheese closes tunnel for five days
>
>What burns for five days and smells delicious? Why, Norwegian brown
>cheese, of course. A two-mile-long tunnel near the Norwegian town of
>Narvik was closed for five days after a truck containing 27 metric
>tons of brunost, a brown cheese that is a delicacy in Norway, caught
>fire last Thursday and was finally put out on Monday. The "high
>concentration of fat and sugar is almost like petrol if it gets hot
>enough," a policeman said of the burning cheese, which has a 30
>percent fat content and tastes like caramel (yum). An official for the
>country's public roads said it was the first time in his career that
>he'd seen cheese catch fire in a road.
>
>Janet US

http://www.heavy.com/news/2013/01/ma...norway-tunnel/

S Viemeister wrote:
>
> On 1/23/2013 11:17 AM, sf wrote:
> > On Wed, 23 Jan 2013 07:34:47 -0700, Janet Bostwick
> > <[email protected]> wrote:
> >
> >>
> >> Truckload of burning cheese closes tunnel for five days
> >>
> > I wonder how it caught on fire in the first place?
> >
> Me, too. None of the reports I've read have mentioned that. I doubt it
> was spontaneous combustion...

They have some weird tunnel fires in Europe it seems. I recall they had
a butter and flour tunnel fire that killed a bunch of people. Their
trucks are a bit more compact over there and thus there is less
separation between a truck on fire and the cargo. I recall the butter
and flour fire was believed to be caused by a cigarette that got sucked
into an air cleaner and set that on fire.

"Sqwertz" <[email protected]> wrote in message
news:1uj7zkvpfvcr0$.[email protected]..
> On Wed, 23 Jan 2013 07:34:47 -0700, Janet Bostwick wrote:
>
>> Truckload of burning cheese closes tunnel for five days
>>
>> What burns for five days and smells delicious? Why, Norwegian brown
>> cheese, of course. A two-mile-long tunnel near the Norwegian town of
>> Narvik was closed for five days after a truck containing 27 metric
>> tons of brunost, a brown cheese that is a delicacy in Norway, caught
>> fire last Thursday and was finally put out on Monday. The "high
>> concentration of fat and sugar is almost like petrol if it gets hot
>> enough," a policeman said of the burning cheese, which has a 30
>> percent fat content and tastes like caramel (yum). An official for the
>> country's public roads said it was the first time in his career that
>> he'd seen cheese catch fire in a road.
>
> Really, that would be like a molten candle.
>
> I've never heard of the cheese but now I'll have to go seek it out.

The easiest to find Brunost ("brown cheese") is Gjetost,
usually in a bright red smallish cube, which seems to be
carried at most cheese outlets. An acquired taste.

pavane

On 1/23/2013 10:58 AM, pavane wrote:
>
>
> "Sqwertz" <[email protected]> wrote in message

>> I've never heard of the cheese but now I'll have to go seek it out.
>
> The easiest to find Brunost ("brown cheese") is Gjetost,
> usually in a bright red smallish cube, which seems to be
> carried at most cheese outlets. An acquired taste.
>
> pavane


In the U.S. it i sold in a really small cube. In Norway we saw
it in blocks the size of large Velveeta. De-e-elicious!

gloria p

On Wed, 23 Jan 2013 11:21:24 -0500, S Viemeister
<[email protected]> wrote:

> On 1/23/2013 11:17 AM, sf wrote:
> > On Wed, 23 Jan 2013 07:34:47 -0700, Janet Bostwick
> > <[email protected]> wrote:
> >
> >>
> >> Truckload of burning cheese closes tunnel for five days
> >>
> > I wonder how it caught on fire in the first place?
> >
> Me, too. None of the reports I've read have mentioned that. I doubt it
> was spontaneous combustion...

eggsactly!

--
Food is an important part of a balanced diet.

On Wed, 23 Jan 2013 07:34:47 -0700, Janet Bostwick
<[email protected]> wrote:

>
>Truckload of burning cheese closes tunnel for five days
>
>What burns for five days and smells delicious? Why, Norwegian brown
>cheese, of course. A two-mile-long tunnel near the Norwegian town of
>Narvik was closed for five days after a truck containing 27 metric
>tons of brunost, a brown cheese that is a delicacy in Norway, caught
>fire last Thursday and was finally put out on Monday. The "high
>concentration of fat and sugar is almost like petrol if it gets hot
>enough," a policeman said of the burning cheese, which has a 30
>percent fat content and tastes like caramel (yum). An official for the
>country's public roads said it was the first time in his career that
>he'd seen cheese catch fire in a road.

I think I'll wrap my Gruyere in asbestos in future...

"gloria p" <[email protected]> wrote in message
news:kdpggh$nqg$[email protected]..
> On 1/23/2013 10:58 AM, pavane wrote:
>>
>>
>> "Sqwertz" <[email protected]> wrote in message
>
>>> I've never heard of the cheese but now I'll have to go seek it out.
>>
>> The easiest to find Brunost ("brown cheese") is Gjetost,
>> usually in a bright red smallish cube, which seems to be
>> carried at most cheese outlets. An acquired taste.
>>
>> pavane
>
>
> In the U.S. it i sold in a really small cube. In Norway we saw
> it in blocks the size of large Velveeta. De-e-elicious!

....burns longer, too.

Seriously, how do you normally serve Gjetost? I was told that
it is primarily a breakfast cheese, but I think it is too good
for that. It is tricky to pair Gjetost with other foods as it has
that unique caramel-like texture and flavor. Thanks

pavane

pavane wrote:
>
> The easiest to find Brunost ("brown cheese") is Gjetost,
> usually in a bright red smallish cube, which seems to be
> carried at most cheese outlets. An acquired taste.

Yeah. I like the idea of making cheese from the whey as well as the
curd and I very much like Ricota. I've tried Gjetost and found it okay.
Given how much I like most types of cheese that don't have blue or green
mold spoiling them it failed to fit the pattern. A cheese that I think
merely okay? Very much an acquired taste.

On Wed, 23 Jan 2013 12:58:38 -0500, pavane wrote:

> The easiest to find Brunost ("brown cheese") is Gjetost,
> usually in a bright red smallish cube, which seems to be
> carried at most cheese outlets. An acquired taste.

OK, I've seen those but never tried it. Is it sweet?

-sw

"Sqwertz" <[email protected]> wrote in message
news:1rre9vhi7vuel$.[email protected]..
> On Wed, 23 Jan 2013 12:58:38 -0500, pavane wrote:
>
>> The easiest to find Brunost ("brown cheese") is Gjetost,
>> usually in a bright red smallish cube, which seems to be
>> carried at most cheese outlets. An acquired taste.
>
> OK, I've seen those but never tried it. Is it sweet?

Yeah, sorta. Caramelly taste, still goat cheese but
very well disguised in the light caramel. The S. F.
Chronicle has a very good article about it from a
critic who dislikes it but is very even-handed in her
criticism: http://tinyurl.com/as2ecfq
or
<http://www.sfgate.com/food/cheesecourse/article/Sweet-fudgy-Gjetost-finishes-with-lemony-tang-3198349.php>
I started out disliking it; very uncheeselike. But it
grew on me, and I was able to finish little blocks
of it and enjoy the stuff; primarily with toast or
biscuits somewhat as the Chronicle describes.
I guess you gotta try it. And report. It is a great
cheese to spring on friends.

pavane

On 1/24/2013 8:51 AM, Doug Freyburger wrote:
> pavane wrote:
>>
>> The easiest to find Brunost ("brown cheese") is Gjetost,
>> usually in a bright red smallish cube, which seems to be
>> carried at most cheese outlets. An acquired taste.
>
> Yeah. I like the idea of making cheese from the whey as well as the
> curd and I very much like Ricota. I've tried Gjetost and found it okay.
> Given how much I like most types of cheese that don't have blue or green
> mold spoiling them it failed to fit the pattern. A cheese that I think
> merely okay? Very much an acquired taste.
>


It tastes like a cross between havarti and caramel candy.

gloria p

On Thu, 24 Jan 2013 18:18:05 -0700, gloria p wrote:

> It tastes like a cross between havarti and caramel candy.

Hrmmmm. Then I think I'll wait until they're passing out free
samples.

-sw