What you’ll find
What Kappacasein is known for
Founded in 2008 by William Oglethorpe, who trained in dairy farming in the Swiss Jura, Kappacasein began by turning surplus bread and cheese from Borough Market into toasted sandwiches before starting to make its own raw-milk, Alpine-style cheese around 2014. Billed as London's last cheesemakers, the dairy still operates near Bermondsey, selling its cheese toastie and raclette alongside its own cultured cheeses.