The roots of the Snowdonia Cheese Company evolved from the
change in food and farming in the latter part of the last
century. The globalised food production model was emerging,
and consumers wanted to return to localised foods as an important
part of their diet. Snowdonia set out with a 21 year business
plan to define itself as a regional champion of food, and to build
its market in the UK and in export over the longer term.
One third of the way through that plan, Snowdonia has brought a
range of contemporary cheeses into the market, and is now working
in additional food categories such as pickles and preserves.
The Company has a strong commitment to the region and to be a
good employer. We promote excellence in our practices and
reinvest in our people - this ensuring a sustainable business
model. We have an award for business innovation
which is to encourage all stakeholders to excel.
We have a stated set of values & beliefs, which
underpin a strategic development pyramid that provides the template
for company growth and personal and functional development
The company contributes to a regional charitable fund annually,
these monies are distributed across a number of
charities. We are currently working on our carbon neutral
policy, and we progressively promote ethical trade.
GENERAL FARMING PRINCIPLES
Dairy farming adopts an essential caring approach to cows,
including the younger livestock (heifers). Antibiotics are
used routinely only once a year for udder therapy during the
non-milking period, unless illness such as flu or bronchitis
requires treatment - the same general policy adopted amongst
The dairy farm has mainly grass production on the land.
Chemicals such as pesticides, herbicides and fungicides are
generally not used on these farms. The main synthetic product used
on grassland is nitrogen, and we know through the nitrate testing
of water, this is not used excessively, and not to the detriment of
Dairy farming is a strong custodian of our environment and