Dairy & eggs, Street food, Retail & restaurants

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