I'm curious to know what type of cheese goes well with mead? What is everyone's favorite? So far I like Gruyere with a sweet mead but I'm interested in trying others.
Cheese
- Thread starter Paladin906
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Washington State University's Cougar Gold cheddar goes well with the sweeter fruity meads or wines such as Riesling.
I'm liking dry traditional mead with sheep's milk cheese, but my dry trad is down to a magnum & two 750ml. Time for a new batch when I get my honey supply later this month...
Gouda, the real Dutch stuff, has been good with some 1.010 semi-dry oaked trad.
Gouda, the real Dutch stuff, has been good with some 1.010 semi-dry oaked trad.
Goat's milk is my favorite, but I'm seriously prejudiced.
Several years ago I was at my local farmers market and got talking to the local Goat Cheese Vendor (he makes all his own Cheese mainly, but not all from goat milk). He didn't know what mead was, so next week I brought a bottle and we sat there and sampled his cheese with my mead.
Since then a 3-4 times a year he invites a couple of people, I invite a couple of people and we do cheese and mead tasting all night long. I wish I could talk more about his cheese, but other than saying it is as close to heaven as you can get with bacteria infected milk.
With out a question, one of the best connections I've made and truly one where we both think we are getting the better of the deal.
I just wish I could sell my mead because often the people he invites are local chiefs that he is trying to sell his cheese to and at least half of them want to buy some of my mead. While I can't sell it, I've traded many a world class meal at some of the top restaurants in LA for a couple of bottles of mead.
Cheers
Jay
Several years ago I was at my local farmers market and got talking to the local Goat Cheese Vendor (he makes all his own Cheese mainly, but not all from goat milk). He didn't know what mead was, so next week I brought a bottle and we sat there and sampled his cheese with my mead.
Since then a 3-4 times a year he invites a couple of people, I invite a couple of people and we do cheese and mead tasting all night long. I wish I could talk more about his cheese, but other than saying it is as close to heaven as you can get with bacteria infected milk.
With out a question, one of the best connections I've made and truly one where we both think we are getting the better of the deal.
I just wish I could sell my mead because often the people he invites are local chiefs that he is trying to sell his cheese to and at least half of them want to buy some of my mead. While I can't sell it, I've traded many a world class meal at some of the top restaurants in LA for a couple of bottles of mead.
Cheers
Jay
I like hard and holey cheeses.
Crumbly cheddars, and soft swiss/Gouda or practically anything with eyes.
Add pulled pork with a fruit marinade, and it's pure magic.
Please add your cheese findings to this thread on Hors D'Ouvres http://www.gotmead.com/forum/showthread.php/23501-Mead-tasting-hors-d-ouvres
Crumbly cheddars, and soft swiss/Gouda or practically anything with eyes.
Add pulled pork with a fruit marinade, and it's pure magic.
Please add your cheese findings to this thread on Hors D'Ouvres http://www.gotmead.com/forum/showthread.php/23501-Mead-tasting-hors-d-ouvres
