Brunost in the Scandinavian countries since time immemorial. An archeological find from September 2016 in central Jutland has determined that a cheese residue on pottery from circa 650 B.C. is a type of cheese probably brunost. However, the creation of the modern, firm, fatty brunost is commonly attributed to the milkmaid Anne Hov from the rural valley of Gudbrandsdalen. In the second half of the 1800s, Gudbrandsdalen was suffering economically due to falling profits from grain and butter sales. While working at the Valseter mountain farm near Gålå in 1863, Anne Hov (sometimes named Anne Haav) came up with the idea
Summit Tunnel fire top of the shaft. Unable to get close enough to safely fight the fire directly, the fire brigades forced high-expansion foam into ventilation shafts far from the fire. This created blockages that starved the fire of oxygen. By mid-afternoon the next day, the inferno was no longer burning, though the fire was by no means knocked down. Petrol continued to leak from the derailed wagons through the tunnel drainage and ballast and the vapour sporadically reignited when it came into contact with the hot tunnel lining. Two hundred people were evacuated from their homes and workplaces in Walsden in response.