Kappacasein Dairy & the evolution of a very famous sandwich

June 30th, 2011 Comments Off

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A regular feature at Borough Market over the past 10 years, Kappacasein is famous for its toasted cheese sandwiches, served with that magic mix of Poilane sourdough and Montgomery cheddar, and its own version of raclette, a swiss specialty, made with the spectacular Ogleshield cheese from Somerset.

Owner and cheesemaker Bill Oglethorpe, previously in charge of cheese maturing at Neal’s Yard, was one of seven traders recently asked to leave Borough Market with the Board of Trustees citing an alleged conflict of interest.

Raw in its execution (one trader was given just 48 hours to leave), the expulsion of the Bermondsey 7, as they have named themselves and now tweet under (@bermondsey7), has removed some of the most trusted and popular features that arguably have assisted in building the popularity and reputation of Borough Market in the the first place.

For Bill, this action proved a catalyst for Kappacasein to set up in a new and bigger location. Now based under the railway arches at 1 Voyager, off Spa Road in Bermondsey, the new location will be home to a new cheese making room and maturation facility, where things are afoot for bigger and better things.

A mere hop, skip and jump from the burgeoning Maltby Street collection of food stores, where most of the Bermondsey 7 are now trading, Bill talked to me, whilst the trains rattled past, about the development of his famous fare, why Ogleshield is the best cheese for raclette and his thoughts on the future.

UPDATE: As of October 2011, you will find Bill and the team back at Borough Market selling their fabulous raclette and sandwiches. Check their website for further details.


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