Best cheese source?

[PunaMauka2]

I used to make mead regularly when I had a connection with a local bee keeper who would supply me with 15 or 30 pounds of honey at a time at outrageously low prices. All mine were fermented out to be dry. Aside from maintaining the usual brewing standards of careful sanitation, pure ingredients, the proper yeast, using an airlock, and no added refined sugar, ...the key to good mead is patience and time. Immature mead can be quite rough or harsh. Some say 6 months minimum before consuming. I found 1 year to be a more worthwhile minimum, 2 or more years even better.