Cheese fire causes traffic meltdown in Norway tunnel

OSLO Tue Jan 22, 2013 10:12am EST

Related Topics

OSLO (Reuters) - A truckload of burning cheese has closed a road tunnel in Arctic Norway for the last six days.

Some 27 metric tons of flaming brown cheese (brunost), a Norwegian delicacy, blocked off a three-km (1.9 mile) tunnel near the northern coastal town of Narvik when it caught fire last Thursday. The fire was finally put out on Monday.

"This high concentration of fat and sugar is almost like petrol if it gets hot enough," said Viggo Berg, a policeman.

Brown cheese is made from whey, contains up to 30 percent fat and has a caramel taste.

"I didn't know that brown cheese burns so well," said Kjell Bjoern Vinje at the Norwegian Public Roads Administration.

He added that in his 15 years in the administration, this was the first time cheese had caught fire on Norwegian roads.

Berg said that no one was injured in the fire, only one other vehicle was in the area at the time and that the accident had luckily happened close to one of the tunnel's exits.

The tunnel will closed for repairs for at least a week.

(Reporting by Victoria Klesty, editing by Paul Casciato)

We welcome comments that advance the story through relevant opinion, anecdotes, links and data. If you see a comment that you believe is irrelevant or inappropriate, you can flag it to our editors by using the report abuse links. Views expressed in the comments do not represent those of Reuters. For more information on our comment policy, see
Comments (3)
ErnestPayne wrote:
Twenty seven metric tons? What is a metric ton? None the less quite the grilled cheese sandwich.

Jan 22, 2013 2:13pm EST  --  Report as abuse
isabella1966 wrote:
Grab your taco chips!

Jan 23, 2013 2:07pm EST  --  Report as abuse
lukadatas wrote:
Many norwegians will be going without brunost on their rakfisk, tonight. Sad day for norway.

Jan 24, 2013 4:51am EST  --  Report as abuse
This discussion is now closed. We welcome comments on our articles for a limited period after their publication.