Carve out time for yourself: mead in the glass, cheese on the board, and a quiet evening to savour — with a vegan twist if you fancy at home
Kate recently did a food pairing event at Cork on a Fork festival with the legendary Isabelle Sheridan from On the Pig’s Back in Cork. Here are the cheese pairings she suggested.
Ardsallagh Goat Cheese – Creamy, Fresh and Tangy
Pair with Atlantic Dry Mead
(Vegan friendly- Olives such as Nocellara)
Carrigaline Cheese – Mild and Buttery with a distinctive tang. Also flavoured with Garlic & Herbs or Beech Smoked.
Pair with Atlantic Dry Mead
Hegarty Cheddar – Earthy cheddar bite, bittery saltiness & good length. Frequently nutty and relatively mild but still with that essential cheddar tang. Young wheel can show more lactic, grassy and fresh citrussy flavours.
Pair with Wild Red Mead
(Vegan friendly- Olives such as Dark Chocolate)
Coolea Gouda – Sweet & Savoury flavour, going to toffee & caramel when matured
Pair with Dark Forest Honey Mead
(Vegan friendly – Apple Tart)
Milleens – Smooth and Creamy taste, Earthy, mushroom farmyard. Bold pungent. Intense and mineral texture
Pair with Hazy Summer Mead
(Vegan friendly – Spicy cauliflower wings)
Templegall – Sweet and nutty flavour. Very Smooth texture
Pair with Wildflower Mead
(Vegan friendly – Dried Apricot or Fig)
