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!
|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.|
|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.|