Bill Oglethorpe started Kappacasein at Borough Market in 2008, first selling a toasted cheese sandwich and raclette made from surplus bread and cheese bought at the market itself. By 2014 he was making his own cheese in Bermondsey, an Alpine-style raw milk raclette sold under the name London Raclette alongside a second cheese called Ogleshield. The Thursday-to-Saturday stall still centres on two dishes: raclette scraped over new potatoes with cornichons, and a toastie built from Montgomery cheddar, Ogleshield, London Raclette, leeks and onions on sourdough. The food writer Ruth Reichl once singled out the sandwich as close to a definitive version of toasted cheese. Production and the market stall are run as one small operation rather than a wholesale brand, with the cheese also sold directly from the counter alongside the hot food.
Surveyed