Vaughan’s Story

Vaughan Jenkins, Stember Farm

We’ve been producing cheese at Haverfordwest for over 40 years. Heritage and passion are two of our core ingredients! But our long track record of producing quality dairy products is nothing compared to that of the Jenkins family of Stember Farm, Poyston Cross, Haverfordwest in Pembrokeshire - local records show the family has been farming the lush green pastures there since the 18th Century.

Vaughan Jenkins is the fifth generation, farming the land with his wife Rosemary, son William and daughter Myfanwy. Each year they produce around a million litres of milk from 130 cows, which is enough milk to make some 100 tonnes of cheese.

People are beginning to realise the contribution we make, and that they can’t do without farmers.

The family is dedicated to producing the highest quality milk, which it has been exclusively supplying to the creamery for the last 15 years. Just as we have won a string of awards for our cheeses, the family has won their fair share of awards for their milk.

They’re also dedicated to the British Friesian breed of cow, which was once the traditional black and white milking cow in the country. The breed has, however, been overtaken on many farms by the larger, higher yielding rival Holstein breed.

“The Friesian cow produces excellent, creamy milk which the creamery needs to produce excellent creamy cheese,? says Vaughan.

The family are typical of many of the country’s family farmers, where no outside labour is employed and they do all the work themselves. But major change is a-foot on the farm - Myfanwy is moving to pastures new and is marrying another local dairy farmer three miles up the road. “I don’t know how she will get on with her husband – he’s a Holstein fanatic!? jokes Vaughan.

Coping with change is nothing new to farmers – they have to deal with everyday changes in the weather or in the speed of grass growth or the way the cows are milking every day. In readiness for Myfanwy’s departure, the family has been expanding over the last few years and investing in a new, larger milking parlour so that they can continue to manage the farm themselves.

The recent changes at the creamery, and the rising demand for quality dairy products with true regional provenance, makes Vaughan very optimistic for the future.

“It’s very encouraging what is happening at the creamery, and what is happening generally with food. People are beginning to realise the contribution we make, and that they can’t do without farmers.?