Dairy & eggs, Street food, Retail & restaurants

Kappacasein’s owner Bill Oglethorpe makes his London raclette cheese in Bermondsey, using a rich, unpasteurised, full-fat milk that gives the cheese its distinctive flavour. The result is one of the finest aromas your nostrils could ever hope to savour, emanating from Kappacasein’s raclette—a generous helping of melted London raclette or Ogleshield on a pile of new potatoes, baby gherkins and pickled onions—and toasted cheese sandwiches made with Montgomery cheddar, Ogleshield, London raclette and comte, as well as onions and leeks, on sourdough.