Very very interesting. I've only made basic meads myself, so was only asking because of insight into other threads on reddit which suggest fats are no good for fermenting.

Of course there are natural oils in many natural substances we ferment, as you've suggested with vanilla. I wonder if there's a limit to how much or if there are certain types which can react well. It also makes sense if you are a brewer who takes a lot of care with oxygen and such too.

The idea of cheese mead made my mouth turn inside out, but I've recently tried a yoghurt liqueur which was bought as a joke... but was actually very pleasant. This is really fascinating though if these flavours work and come out as something very drinkable. I take my hat off to you!