KAPPACASEIN

Many dairies use bought in starter-cultures to create their cheese for predictable and consistent results, but at Kappacasein our starter is created every week using Commonwork Farm's unpasteurised milk, and a little live yoghurt. That way we get to celebrate and showcase the natural changes of the milk over the year. It takes a little longer, but as Bill Oglethorpe, owner and head cheesemaker at Kappacasin, says ‘why not spend time doing something you love?'... Six years later, he started to make his own cheese. Kappacasein now makes Alpine style, raw milk cheeses in the middle of London.