i.j. Mellis Cheesemongers

before opening his first shop, partner and founder iain mellis had worked in the british cheese industry for almost 15 years. for some time he had felt that there was a lack of opportunity to buy high quality farmhouse cheese, both in the retail and wholesale sector. after much investigation and consultation in the uk and europe, iain decided upon a retail philosophy. he wanted a traditional, old fashioned sense of service and style whilst using modern technology to maintain and enhance the unique characteristics of artisan cheese. one of the most important aspects of iain’s thinking was flavour. farmhouse cheese differs from mass-produced factory cheese because the milk comes from a single herd rather than several different sources. the milk is usually unpasteurised which means that the defining flavour-characteristics are left untouched. like a fine malt whiskey, farmhouse cheese is made from the highest quality ingredients, using pure, unadulterated methods, resulting in a product o