Our cheeses are all made with raw milk & animal rennet

Bermondsey Hard Pressed

Made like a traditional, alpage gruyere, the Hard Pressed Cheese is the pillar of our dairy. We produce 2 to 4 large 24kg wheels per week. They are matured for 6 to 12 months in our maturing rooms, being washed and turned twice a week throughout their maturation. The flavour is characterised by a sweet nuttiness and is complimented by a firm, pliable texture.

London Raclette

The London Raclette has a bright and complex flavour profile. We produce 9 to 18 wheels per week, they are matured for 3 months upwards during which time they are washed weekly to develop a natural wash rind. The London Raclette is best cooked on a Swiss raclette machine and scraped over potatoes but more mature wheels can also serve as an interesting addition to a cheese board.

Bermondsey Frier

The first cheese produced by Kappacasein, the Frier is made to an Italian Formaggio Cotto recipe. It is a cheese made to be fried. Cooked in slices on a hot, salted skillet, the Frier browns on the outside while retaining a firm and squeaky core. It is minimally salted, allowing a true milky flavour to emerge.

Ricotta

Traditionally made Ricotta.

Made simply by heating the whey left from cheese making. Adding only a small percentage of milk and a bit of acidity yields delicate grains of curd.

Yoghurt

Traditionally Pot Set.

We make small batches of natural yoghurt using our own starter culture. This results in a light, distinctive flavour.

Labneh

A fresh and tangy cream cheese made from our yoghurt which is salted and hung in cheese cloths to drain.