William Oglethorpe is an artisan cheese maker based in London. At his Bermondsey dairy, Kappacasein he creates cheeses such as ‘Bermondsey Hard Pressed’ and ‘Bermondsey Friar’; made from organic milk which is collected personally from a farm just outside London. William studied agriculture in Switzerland and farmed in the South of France, where he was drawn to the simplicity of the cheese making process. He worked for 12 years at Neal’s Yard, London’s infamous British cheese store, before opening his own small dairy under a railway arch, making it a a full-time venture 5 years ago. From both his dairy and hugely popular stall at Borough Market he sells his cheese, raclettes and toasted sandwiches to the discerning foodies of South East London and beyond. Recently he has started a scheme to allow Kappacasein to become a Community Supported Dairy.
“Bermondsey has a long history of producing food. And why would you tamper with something that doesn't need tampering with... It just works.”
Bermondsey is situated in south London, and is part of the London Borough of Southwark. From the mid-19th century large parts of Bermondsey, especially along the riverside had become a notorious slum due to the arrival of industrial plants, docks and immigrant housing. It wasn’t until the 1980s that Bermondsey’s wharves were redeveloped significantly, sparking a renewed flow of creatives and craftsmen to settle in the developing neighbourhood. While the neighbourhood’s riverside houses some of London’s better known attractions (Tower of London, The Shard, Butler’s Wharf), the area surrounding Bermondsey Street and the arches running underneath the railway now contain some of the neighbourhood’s most interesting and influential new spaces. With a rich community of young creative people dedicating exceptional attention to true craftsmanship, artisanship, and the neighbourhood’s heritage, Bermondsey has become a place that continues to inspire the contemporary London lifestyle.