William Oglethorpe studied agriculture in Swiss Jura before moving to London in the 1980s.
At Neal’s Yard Dairy, he saw the revitalisation of British gastronomic culture, working in Borough as the market returned.
In 2008, using surplus cheese and bread from the market, he started Kappacasein (the name of a milk protein) selling a toasted cheese sandwich and raclette.
Six years later, he started to make his own cheese. Kappacasein now makes Alpine style, raw milk cheeses in the middle of London.