160 Lawn St
Brick houses in suburban Holland Park are unlikely places for cheese factories but that's where you'll find Pandelyssi owner and third generation Cypriot cheese maker Patrick busy churning out haloumi, fetta and ricotta with his shiny new machines.
On site in what was once probably a lounge room he makes 500kg of haloumi and 200kg of fetta and ricotta per week.
As well as being wholesaler to restaurants such as Cyprus House, Patrick also sells the cheese direct to the public from his premises so customers can pick up delectable freshly made cheese to go, in non-commercial quantities at ridiculously low wholesale prices.
This is one place worth crossing town for but be warned – one batch of cheese bought here may well be the beginning of a lifetime habit.