I.J Mellis Cheese
Before opening his first shop, partner and founder Iain Mellis had worked in the British cheese industry for almost 15 years.
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 of exceptional taste.
Mellis Cheesemongers have now been trading for over 20 years
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The Milano salami, among the most popular in Italy, produced in Brianza and in the whole district of Milan, is prepared with lean pork and bacon coarsely minced and moderately flavoured with salt and aromas, seasoned for a period varying from 3 to 6 months.
When cut, it looks bright red-coloured, with a fine grain and it is excellent as an appetizer or just as filling for sandwiches