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Title : Kappacasein Cheese Toastie from Borough Market in London
Description : Based on Park Street in Borough Market, Kappacasein has been serving Raclettes and toasted cheese sandwiches since 2000 using a mix of Montgomery cheddar, Ogleshield, Comte cheeses, five types of onions and Poilane sourdough bread for the toasties and Ogleshield cheese for the Raclette.

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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.

Based in Bermondsey, the Kappacasein dairy has been in production since 2008. Apart from using a 100 year old (300L) copper vat that was brought over all the way from Switzerland, the milk is sourced from the Commonwork organic farm in Kent. Today, they make the following five types of cheeses: Bermondsey Hardpressed, Bermondsey Frier, Bermondsey Red, Spalactic and ricotta.

The Kappacasein Cheese Toastie is not only the best sandwich in London, it is one of the tastiest sandwiches in the world – enjoyed by foodies from all over England’s capital city.

Kappacasein trade at Borough Market on Thursday, Friday and Saturday. Borough Market is London’s most renowned food market; a source of exceptional British and international produce.

It is a haven for anybody who cares about the quality and provenance of the food they eat - chefs, restaurateurs, passionate amateur cooks and people who just happen to love eating and drinking. Other popular traders include Brindisa, Ginger Pig Butchers, and Bread Ahead.

Russell Norman opened Polpo, a reinvention of the Venetian bacaro, complete with acicchetti menu of small plates, in September 2009. With his business partner, Richard Beatty, he now owns Polpo restaurants in Soho, Covent Garden, Notting Hill and Smithfield, as well as Polpo at Ape & Bird, Spuntino, Miskin’s and Polpetto. He also starred in the BBC2 Series Restaurant Man where he guided first time restaurateurs through the process of setting up a business in the hospitality industry.

Richard Vines in Bloomberg’s Chief Food Critic. He has been a journalist for over 35 years, spending the last 10 focusing on food writing.

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