Gjetost is a Norwegian variant of brown Scandinavian whey cheese –  brunost. The product of slowly heating whey, cow milk + cream, and goat milk until it becomes brown, through the Maillard reaction, this cheese is busting with melanoidins; just like Aventinus!

Ski Queen Gjetost can often be found at cheese shops, and even in the specialty cheese case of mainstream grocery stores. Just look for a small bright red cube; brown cheesy goodness lies within.

Aroma: rich blend of medium sourdough toast, peanut butter and melted butter

Flavor: low tang supports medium peanut butter and toast like sweetness, low grassy and barn notes.

Texture: smooth and creamy.  sticks to all parts of the mouth and becomes slightly grainy as it melts away.

Impact: medium

Pairing: The beer becomes profoundly grainy, with the alcohol still in play, though the esters and phenols are muted by the lingering cheese flavors.  The cheese is sweet and nutty after a sip of beer with the tanginess emerging much later for a brief moment.  The high carbonation of the beer helps scrub the sticky mouth coating cheese to refresh the palate.