- Country : England
- Location : London, Bermondsey, Spa Terminus
- Dairy : Kappacasein
- Cheesemaker : William Oglethorpe
- Style : Firm
- Milk : Cow, Organic, Unpasteurised
- Breed : Holstein-Friesian, Swedish Red, Montbéliarde
- Rennet : Traditional
- Rind : Washed Rind
- Age : 6 months, 12 months, 24 months
- Size : 24.0kg
- Shape : Wheel
- Based On : Gruyere
- Notes : Milk is collected everyday by William from Bore Place, Chiddingstone, Kent. He leaves at 4.00am to collect it and adds the starter to the milk before driving back to London, allowing the milk to ripen on its journey to Bermondsey. Only one 24kg cheese is made at a time in an old 500 litre copper cheese vat that William brought back from the Savoie mountains. The curd is cooked in the same way as a traditional Alpine cheese and then a traditional hoop is used to remove the curd. The finished cheese contains eyes and has a creamy texture and nutty flavour.
- Cheese Stockists : From the Dairy
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