Pandelyssi Cheese

Brick houses in suburban Holland Park are unlikely places for cheese factories but that's where you'll find Pandelyssi 's Cypriot founder, Patrick Kekkou and his son Anthony (3rd generation family cheese-maker) churning out what is arguable Brisbane's best haloumi, fetta and ricotta.

On site in what was once probably a lounge room he makes 500kg of haloumi and 200kg of fetta and ricotta per week, with recipes handed down from Patrick's mother who started making cheese when she was 8 years old and who in turn learnt the recipes from her own mother and grandmother.

As well as being wholesaler to restaurants and delis, 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.