Business Information
                from Llanboidy Cheesemakers

Llanboidy Cheesemakers are members of Cheeses from Wales (Cheesemakers Association of Wales) and SCA (Specialist Cheesemakers Association) and have successfully completed the Food Safety Workbook with Food Standards Agency and AD

We have HACCPS in place for our cheesemaking business

Our matured cheeses are regularly microbiologically tested

Our Cilowen Organic cheese is certified by Soil Association – license number P7158

Cheeses can be purchased direct from our farm (contact us for price list) either by personal collection or using our 24 hour courier service or your own courier or else they can be obtained from our distributors. Please ring or e-mail for more information.

Cheeses leave our farm by 24 hr courier service on Mondays , Tuesdays or Wednesdays to arrive the following day.

Delivery must be made at the first attempt so it is important we have full postal address and postcode.
All claims for loss or damage must be made within 24 hours of delivery and confirmed in writing.

Payment within 28 days of date of invoice (for trade)
We will replace or refund any faulty cheese provided the batch number is given (this can be found on the invoice or on the cheese label itself (inside an ellipsis – eg OR45 or A765) – however, like all farmhouse hard cheeses we occasionally have some blueing or discolouration, don’t worry, it’s all part of the farmhouse process and we will refund if the customer does not like it.

Trade customers – please let us have your details to add to our stockists list and see 'where to buy' for trade show information

Vacuum Packed Cheese Wedges
All our cheeses can be supplied in labelled vacuum packs in halves or quarters (extra 10p per kilo) or wedges of approximately 225 gms (extra £1.50 per kilo) with a shelf life of 8 weeks

The milk is pasteurised by Colin in our ‘high temperature short time pasteurizer and then the cheese is made by hand in the traditional way by Alice and Jackie in a purpose built dairy on the farm. The only concessions to 'progress' being hygienic stainless steel equipment and up-to-date cheese moulds. The cheeses are pressed and then left to mature in their own natural rind on wooden shelves in the maturing room

Llanboidy Cheesemakers combine the natural cheese making process with a quality assurance scheme that guarantees full traceability of their product from milk to dinner table