Carmarthenshire Cheese Company Ltd (Cwmni Caws Caerfyrddin Cyf) was founded in 2006 by co-owners Steve and Sian Elin Peace. After returning to Sian’s rural roots, and with some half century of senior dairy industry experience between them, the couple channeled their considerable enthusiasm and passion for cheese into creating a state of the art manufacturing facility, nestled in the heart of milk producing West Wales.
The original business model came from market research identifying the gap in the market, but a commitment existed from the outset to form a credible artisan cheese business which today sits as the leading artisan producer in Wales, able to supply major multiples as well as specialist shops and wholesalers. With significant experience and technology already behind them, the couple committed significant cash from their own resources and leased two advanced food units at Food Centre Wales, Horeb. Three weeks after taking the keys, cheesemaking began with the first sales just reaching the Easter market in 2006.
From the consultancy work they had done in the past and extensive market research identifying a gap in the market for a company producing soft and speciality cheese, the Carmarthenshire Cheese Company was born. Based at Llanllwch, Carmarthenshire and manufacturing at Horeb, Llandysul, the business launched with the Pont Gar range of soft Welsh cheese. The strongly imaged bi-lingual branding immediately gained the company the Welsh Language Board’s food packaging award and the quality of the products was reflected with the best new dairy product award at the Nantwich International Cheese show and a listing in Tesco stores with Pont Gar Blue, all in the first year!
A major coup for the company was the acquisition of the Llangloffan brand on the retirement of Leon Downey in 2006. This original artisan brand had been made since the 1970’s in Pembrokeshire, and continues to be handmade to the same original recipe today.
Carmarthenshire Cheese pride themselves on their close working relationship with the farms which provide their milk. Sourced from just a small number of Farm Assured herds, the milk used to produce our Llangloffan and Pont Gar brands of cheese is produced at on farms local to the factory. This is used to hand make batches of our speciality cheeses.
Production starts early in the morning for the cheese makers, with the cheese stirred, cut, turned, pressed and salted by hand before being carefully matured on site. Flavoured cheeses have only fresh and natural ingredients added, and smoked varieties are smoked locally over oak chips.
Pont Gar, Llangloffan and Boksburg cheese are sold through regional supermarkets, speciality distributors and wholesalers, and independent delicatessens and farm shops, throughout Wales and the UK.
In 2009, the company will start export of its products to US, Canada, Australia and Europe.
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Boksburg Hall, Llanllwch, Carmarthenshire SA31 3RN 01267 221168