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The London Cheese Project

The London Cheese Project’s Essential Mash-ups

Wed 3 May

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Melting, monster mash-ups from our favourite cheese makers and mongers

That’s right - our favourite cheese freaks have come together for the London Cheese Project to make some of the gooiest creations ever dreamt into existence. Plus, the East London Liquor Company has mixed exclusive cocktails to pair with your cheesy treats. Here’s the lowdown…

Food:

Mac To The Future x Wildes Cheese

Incorporating Wildes Cheeses, Mac to the Future will be offering their signature five cheese mac ‘n’ cheese topped with either triple smoked pancetta, chorizo, or spinach, or wild mushroom and truffle oil.

Elote x Gringa Dairy

Pimping up their Mexican chargrilled street corn to the max, Elote have teamed up with the Gringa Dairy to create three exclusive dishes:
-Chargrilled Street Corn, Chipotle, Lime, Queso Fresco
-Huitlacoche Mushroom Quesadilla, Queso Oaxaca And Chipotle Ketchup
-Slow Braised Ancho Chilli Lamb Quesadilla, Queso Chihuahua, Mint Mojo Verde

Voodoo Rays x La Latteria

Voodoo Ray’s signature pizzas are going to be topped with La Latteria’s creamy and delicious mozzarella for the day. Double win.

Raclette Bros x Kappacasein

Raclette Bros will be offering their traditional raclette: garlic potatoes, melted raclette cheese from Kappacasein, cornichons, silverskins and maple-bacon crumb; with prosciutto as an option on top.

Kupros Dairy x Oli Baba’s

It’s cheese, it’s deep fried, it’s incredibly moreish — it’s Oli Baba’s halloumi fries, topped with all the usuals: za’atar yoghurt, pomegranate molasses, mint, sumac, turkish chilli and pomegranate seeds and Kupros Dairy providing all the cheesy goodness.

Cocktails:


Double Broken Negroni
East London Liquor Company Gin, Campari, Sweet Vermouth and Prosecco
(Like a Negroni, but with a little bit of fruit sugar softness in the middle. Does well against brie and other soft cheeses.)

Apres Chees-i
East London Liquor Company Demerara Rum, Averna Amaro, Kummel Wolfschmidt, and Ginger Ale
(The bitterness of the Amaro is softened by the rum and caraway liqueur which gives enough depth to put up against creamier and nutty cheeses.)

Crème De Peche Mode
East London Liquor Company British Wheat Vodka, Crème De Apricot, Lime Juice, Sugar, Angostura Bitters and Soda
(Bright and easy drinking — the slight complexity from the bitters makes this a good pairing against milder cheeses, or cheeses with edible, nutty rinds.)

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