Bermondsey Hard Pressed is a gruyere style cheese made by William Oglethorpe in a railway arch in deepest Bermondsey.
The cheese is made using unpasteurised organic cows milk from Commonwork Farm near Sevenoaks, Kent. The milk is set using animal rennet and following salting and pressing the cheese is aged by Bill in the arch for 12 months.
Our cheese of the week is Bermondsey Hard Pressed