After helping to establish several dairy businesses in Libya and Yemen, David and Cynthia Jennings returned to Pembrokeshire with their two young boys in 1983. They immediately set about putting all this experience to good use, and Pant Mawr Farmhouse Cheeses was born.
Today there are seven varieties of Pant Mawr cheeses – five made with cows’ milk, two with goats’ milk. These include the award-winning Caws Preseli and Oak Smoked Cerwyn which take their names from the Preseli mountain range found near Pant Mawr; smooth and smoked goats’ cheese Heb enw; and the mead-washed Drewi Sant, which translates as ‘Smelly Saint’. All of the cheeses are suitable for vegetarians and made with local milk, giving a true taste of the Welsh countryside.
Pant Mawr’s handmade cheeses have been served at the Ryder Cup, on Concorde and British Airways flights, and in London’s oldest and most well-known wine bar, Gordon’s.
Back to producers