- Alright, you guys,
I'm always excited for every episode of Dining on a Dime,
but I'm super extra mega excited for this one
because we are in the Borough Market
going to Kappacasein Dairy.
This is the one place that
when I knew we were coming to London,
I knew I had to come here
because I first tried it about 10 or 12 years ago,
and I had one of the best grilled cheese sandwiches
I've ever had in my life.
So, fortunately they've now moved to a small storefront
in another side of the market.
They're still here.
Bill Oglethorpe, who is the dairy producer extraordinaire
is still making his awesome cheeses.
We're gonna go over there right now.
We're gonna try some of this traditional Raclette,
which is a Swiss melted cheese over potatoes.
And, we're also gonna try some of the fantastic
grilled cheese sandwiches.
I could not tell you how excited I am about this.
Let's go there right now.
(slow reggae music)
Standing here with Mr. Bill--
- Hi.
- Oglethorpe.
- That's right, yeah.
- [Man] Tell me a little bit about the Raclette.
That's a Swiss.
- [Bill] Oh yeah, yeah.
- Dish.
- From Valais, yeah.
- I've read it's just it's this centuries-old--
- Yeah.
- Tradition.
- I think the one story I read was
that the Raclette was used for the first time
when someone came to the market to buy some cheese,
and he said, I want some of the melting cheese.
- Do you use different cheeses?
Do they have different qualities?
- Yeah, but in the sandwich it's principally cheddar,
which is just the wrong shape
and it's a little bit too salty for scraping.
- [Man] Okay.
- And then, we use Comte,
and we also put the Raclette in the sandwich.
- How much cheese do you produce?
- Sometimes 1 1/2 thousand liters.
So, that's 152 kilos of cheese.
So, but--
- That's quite a lot.
- We don't just make Raclette.
We make three other types of cheeses.
- Yeah, I'm excited to try some of this.
- We could do a comparison between London Raclette
and Ogleshield.
- [Man] That'd be great.
- Yeah, we could do it on one plate, two scrapes.
See what I mean? - [Man] Yeah, let's do it.
(upbeat trumpet music)
- Which one is this?
- Well, I've done a special.
So, this is London Raclette and Ogleshield.
So, you can do a--
- And so, what are the differences between the cheeses
as far as how they're made?
- You got more curd washing,
so it's more water in it.
This is got less.
- Beautiful.
Like somewhat firm as Bill said.
Really nutty.
Really like sharp and pungent.
This is the Ogleshield.
And, which cheese came first?
- The Ogleshield.
- In what you were producing?
- Yeah, Ogleshield.
That was way at the beginning.
Yeah, so 14 years ago.
With London Raclette it's only three years old.
- Am I right in saying the London Raclette
tastes a bit more like a Gruyere might taste?
- Yeah, yeah.
- Yeah, and so that technically it's more
leaning towards Gruyere, yeah.
- Bill knows obviously infinitely more about cheeses
than I do.
But just from what I taste from the Ogleshield,
like it tastes younger.
It tastes creamier.
It doesn't taste as sharp
as the London Raclette tastes.
(upbeat trumpet music)
Love it.
Thank you so much.
I just wanna, I just wanna like curl up
next to this forever.
And as everybody knows,
the best part of a toasted cheese sandwich
are these little hard bits that sort of spill off
onto the sides and become nice and crispy.
And, this is, as Bill said, a toasted cheese sandwich
with the two cheeses we have there,
the London Raclette and the Ogleshield
as well as Comte and Montgomery cheddar.
And, that is done in a blend,
white and red spring onions and leeks
and on sourdough bread.
I've had a lot of cheese sandwiches in my life.
I can't think of a better one.
You get this nice blend of the cheeses,
sort of the old and the new,
the very familiar cheddar flavor
with the more pungent
sort of layered, funkier
London Raclette.
And then, you get that creamier, smoother Ogleshield.
Adding the leeks and the onions
just gives it depth.
It also gives it texture.
You're biting into these buttery little pockets
of onion and vegetable.
And then, you just got this beautifully brown
sourdough bread which adds
a little bit of acidity,
a little sweetness and sourness.
This is a really great sandwich because it
combines a lot of different flavors and textures.
- Yeah, it's really good.
(man laughing)
- Hello.
I'm on the cheese bike off to deliver cheese.
I really hope you've enjoyed this episode
of Dining on a Dime in London as much as I have
from Kappacasein Dairy in the Borough Market
in London, England.
If you'd like to watch more, please click here.
All these dishes are under eight pounds,
seven pounds.
It's all under $10.
All of it.
(rock music)