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 approximately 9, 6kg wheels a 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.

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 100g 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 cultures. This results in a light, distinctive flavour.