A regular feature at Borough Market since 2000, Kappacasein is most famous for its toasted cheese sandwich, a delicacy raved about by anyone who has had the fortune of sampling it.
Served up, blisteringly hot right in front of you, the magic combination of Poilane sour dough, Montgomery cheddar, onions, leeks and garlic, continues to be a knockout, with the stall regularly selling out every Saturday.
Not just content with producing one of the most raved street foods in London, Bill Oglethorpe, owner of Kappacaisen, is also an expert cheesemaker, formerly the head of maturation at Neal’s Yard cheesemongers.
Setting up a cheesemaking room and cheese maturation facility had been a long time in the making. Located in Bermondsey, as a part of the Spa Terminus collective of stores, the dairy has been going since 2008, gaining a huge following.
The expertise of Bill and his team is evident in the quality and volume of the products they make: five types of cheese, including locally named specialties Bermondsey Red, Bermondsey Hard Pressed and Bermondsey Frier, plus yoghurt and cultured whey butter, all from organic milk sourced from Commonwork organic farm in Kent.
Their commitment to quality is evident in everything they produce: the taste speaks for itself.
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