Kappacasein

Kappacasein’s owner Bill Oglethorpe developed Ogleshield cheese in collaboration with Somerset dairy farmer Jamie Montgomery, whose 150 Jersey cows produce the rich, unpasteurised, full-fat milk that gives the mature cheese its distinctive flavour.

The result is one the finest aromas your nostrils could ever hope to savour, emanating from Kappacasein’s Swiss raclette - a generous helping of melted Ogleshield on a pile of new potatoes, baby gherkins and pickled onions - and its toasted cheese sandwiches, made with Montgomery cheddar, onions, leeks and garlic on Poilâne sourdough.