The Stockbridge outpost of Scotlands finest cheesemonger has been evolving into more than a purveyor of fine farmhouse cheeses. At its core, Mellis is a cheese-lover’s heaven. The cheese bench is a carefully curated selection of artisan & farmhouse cheeses from the British Isles and beyond. 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.
This same philosophy been used in sourcing their expansive charcuterie & snack range. Artisan cured meats from the British Isles and beyond can be sliced to order at the front of the store. Alongside the Parma and pancetta, you’ll find with award-winning pork pies and borderline addictive scotch eggs.
The tucked away space up the back has blossomed into a charming, bright café by day & a tasting room by night. The welcoming seating lends itself to enjoying one of the carefully selected cheese platters on offer, or a quick nibble and a coffee. Of special note are the toasties, loaded with a variety of cheeses & fillings. Popular with the Sunday crowd is the classic Keen’s cheddar & Puddledub smoked ham toastie, which you can often find a friendly member of staff making to order outside on market days. For something a bit different, the goat’s cheese & caramelised onion toastie can’t be beat.
After hours you’ll find a rotating cast of cheese experts sharing anecdotes & drinks with like-minded turophiles. There are regularly scheduled tastings twice monthly in addition to special pairing nights. Upcoming events include beer & cheese pairing, and meet the cheesemaker day.
Should you need help navigating the 100+ offerings on the cheese bench, the resident cheesemongers will lend their expertise and advice. Whether you want to craft the perfect cheese board, put together an indelible edible gift or find the right cheese to elevate a recipe, the warm staff are happy to guide you.
IJ Mellis first opened the iconic Victoria Street cheese cave in 1993, and the Glasgow shop followed two years later. Stockbridge was the fourth of the six locations to open, but the first to start serving those extraordinary toasties
For more information, visit mellischeese.net and follow on Instagram, Twitter & Facebook
