It is said that the tradition of producing yogurt cheese in this part of West Wales, dates back many years, with tales of farmers and their wives producing a form of yogurt cheese that was derived from milk that had been contained in muslin bags after it was allowed to naturally coagulate, separate and drain, thus forming the solid texture of what today we see in Sancler Yogurt Cheese.

Our only difference to the traditional approach is that we have developed a modern and hygienic method of producing the same product but in a more consistent and controlled manner, no additives or preservatives, just simple concentration of the valuable nutrients that are contained within the milk, allowing us to bring to the market a product that was once on the farmhouse tables of our four fathers and their families.