Cheese and mead time
prairiegrassranch
Sep 13, 2019
1 min read
Updated: Oct 5, 2019
Amazingly enough, the weather and high/low pressure systems that move through our area in the fall can affect how the cheese and mead turn out. I find the best time to ferment is when we have a pressure system changing from low to high which is planning to stick around for a few days. Currently I have hibiscus mead and winter spice mead bubbling away happily under the counter and I am hoping to be able to make another batch of chévre soon.
Your post instantly took me back to a summer evening three years ago when I stumbled upon a tiny farmers market stall tucked behind a row of lavender bushes. The vendor was pouring a golden, honey‑sweet mead into small wooden cups while a cheese maker offered a slice of aged cheddar that still smelled faintly of the pasture where the cows grazed. I remember the first sip of the mead: warm, floral, with a hint of wildflowers, perfectly balanced against the sharp, buttery bite of the cheese https://www.financialcounsellingaustralia.org.au/ We laughed with strangers, swapping stories about the best pairings we’d tried, and the whole scene felt like a small, spontaneous celebration of simple pleasures. It’s funny how a single post can…
Your post instantly took me back to a crisp autumn evening two years ago when I stumbled upon a tiny farmstead market tucked away in the hills of Vermont. I had never tried mead before, but the honey‑gold liquid was being served in little wooden cups alongside a modest cheese board. I chose a sharp, tangy goat cheese that seemed to echo the honey’s floral notes, and the combination was nothing short of revelatory. The cool breeze carried the scent of fallen leaves, and the distant sound of a fiddle added a rustic soundtrack to the tasting https://www.cqu.edu.au/ I remember the way the mead’s subtle spice lingered on my palate, making the cheese feel richer, while the cheese’s creamy texture…