They were talking about fascist. You’re the one who took it personally.

Hope you get a good tasty cake!

There are options, but none that hits that simple joy of a cheese sandwich. But I might be persuaded to take a quick trip over to Hungary for some strawberry creme cheese! I’ve never tried that.

That may be.

But I want cake, so I’ll eat cake (with the available substitutions) because I can.
When I want beans, I eat beans because I can.
When I want cheese, I suffer 'til it passes because I can’t.
Easy-peasy!

Yeah… And in the meantime you always have something to gift people.

Where I live you can sell like small batches of self-produced stuff (like a bottle or two after a tour or tasting), so it’s not very expensive to get such a permit, but too much paper work for my taste.

There are plenty of good substitution products available nowadays - even found one not-butter tasty enough to make my whole family switch to it, until it went out of production… probably as well for our arteries. But I’ve yet to find a good replacement cheese though, so I’d rather go without.

In my foggy memory, mead tasted like very sweet beer, so I assumed some grain would be involved, but perhaps not.

If the flavour comes only from honey (and the process), it’ll probably be a lot harder to imitate.

Haha unfortunately it comes with the territory when refusing animal products but still wanting to eat similar to everyone else - I CAN have my cake and eat it too, kinda (with soy cream).

I’ll slogan my homebrewed syrup-beer: “you won’t believe it’s mead! (it’s not)”.

I’d have to call it Sirop (sugared drink) or something… Maybe “sugar meadley” or “agave meadley”!

Maybe even a beekeeper who also could retail your mead, if they already have store space and customers and an assortment of honey-related products…!

Yeah, I don’t eat honey so haven’t even thought about mead in a decade, but the one time I had it, it was delicious! I suppose the market of buyers with allergies or dietary restrictions against honey is too small, but I wonder if it could be possible for home use (where no one cares that it’s not “real mead”).

Mead-ish? Meadly?

Intriguing!

Probably more as a small scale personal project than a business venture (the bureaucracy around food-production would kill me) for me though.

Do you make it already on your free time? Can it be made without honey?

Reindeer, but close enough.