Kappacasein Dairy
Cheese shop · Borough
1 Stoney St, London SE1 9AA, United Kingdom
"Speaking of sandwiches, the cheese toastie at Kappacasein—raclette, comté, and creamy leeks sandwiched between sourdough slices—is a thing of beauty. If you want to keep your hands kind of clean, get the new potatoes with melted cheese instead. This Alpine-style cheesemaker is open Thursday to Saturday, and there’ll be a line at all times, but it moves fast." - heidi lauth beasley, jake missing, daisy meager, sinead cranna, rianne shlebak
"Some time before “street food” became a Thing in London, Bill Oglethorpe set up a cheese toastie and raclette stall at Borough Market. At first, that was an occasional table outside Neal’s Yard Dairy, where he worked as a cheesemonger and from where he sourced his cheese — notably the crucial combination of punchy Montgomery’s cheddar and Ogleshield, which is a British raclette-like oozy cheese named after him. Later Kappacasein morphed into an always-busy trolley in the Market, and more recently a permanent stall at the top of Stoney Street. In 2005, the esteemed American food writer Ruth Riechl described Bill’s sandwich as ‘the Platonic ideal of toasted cheese’; and it remains towards the top of London’s on the go pantheon. His excellent raclette — with potatoes and pickles — now showcases London Raclette, a cheese Bill now makes close by at his Bermondsey dairy." - Ed Smith
"Bill Oglethorpe’s grilled cheese sandwich is a Borough legend, right up there with Brindisa’s chorizo roll. A heady mix of his own Ogleshield cheese, comté and Montgomery’s cheddar, it’s also laced with a wonderfully aromatic mix of leek and onion to create what is an oft-imitated classic." - James Hansen, Jonathan Nunn
"London’s most famous toastie is served swiftly from a hatch at Borough Market, rustled into a white paper bag. Poilane sourdough is sliced thinly and clamped around heaps of grated Montgomery cheddar, Comte, and importantly Ogleshield, a washed rind (Raclette-like) cheese developed by Kappacasein owner Bill Oglethorpe. Diced leeks, red onion, and crushed garlic add further excitement. Its popularity is justified." - Helen Graves
"To chemists, kappa casein is a milk protein. To cheese enthusiasts, it’s a certain London-based mini cheese empire run by Bill Oglethorpe. The dairy, located in the producer haven that is Spa Terminus, is famed for Ogleshield cheese that Bill, formerly master affineur at Neal’s Yard Dairy, makes with unpasteurised full-fat milk. His Borough Market stall has been in operation since 2000 and is known for two £6 superdishes — firstly, cheese toasties that the editor of Gourmet Magazine once labelled “the platonic ideal of grilled cheese,” made with grilled Poilâne sourdough, four types of onions, and a blend of raclette, Montgomery cheddar, Ogleshield and Comte cheeses. Secondly, oozing raclette, liberally scraped onto Charlotte potatoes and topped with cornichons and pickled onions. To the chagrin of cheese traditionalists, this might be the only raclette dish in London not made with actual raclette cheese — it’s Ogleshield, of course." - Daria Kyrilova
siddhartha kattariya
Burak Doğan
Viktor Lakatos
Lorraine Hoover
Minoru Isaac
Nestor Cerami
Ayşe Nur Ülker
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