27th August 2020

Food / Kefir Cymru

Good Food Producers, Product Spotlight: Kefir Cymru

8 4 mins 0

DDuring lockdown, the Hawarden Estate Farm Shop has had a complete transformation. It has always held provenance, quality and authenticity close to its heart, and now even more so. Each product sold within the Farm Shop is chosen for its unequivocal stance towards sustainability. The team (our team) know every maker and producer directly and support local businesses. We’re spotlighting the good food producers stocked at the Farm Shop and ask them questions about their product. Here is Kefir Cymru.

One of our main concerns is the overuse of plastic and the waste implications of that, therefore our kefir is sold in glass bottles. We have taken a conscious decision to ensure that sustainability takes precedence over commercial considerations.

Kefir Cymru

Some Good Ideas: Please introduce yourself and your product?

Kefir Cymru: Hi, we are Helen and Gwyn from a village called Y Felinheli in North Wales and we are Kefir Cymru. We produce a fermented milk drink called kefir.

SGI: How did you come to make kefir?

Kefir Cymru: We started to take cow’s milk kefir regularly in 2013. Over this period of time, we have noticed many health benefits with one family member being able to stop taking all medication for an inflammatory bowel disease after several years. As we couldn’t get cow’s milk kefir locally, we started producing it ourselves, using local pasteurised non-homogenized milk. The day to day management of Kefir Cymru is undertaken by Helen who is currently combining a successful career in television production and running Kefir Cymru, turning a lifelong interest in nutrition into running a business.

SGI: What do you love most about your kefir?

Kefir Cymru: I love the fact that a spoonful of kefir grains (the bacteria/culture used to make kefir) can change an ordinary glass of milk into something magical that can change your whole health for the better. Kefir contains billions of good bacteria that can be extremely beneficial to your gut health (especially lactobacillus that can survive the acid in the gut). Good kefir is a living, vibrant product which requires daily care and love. It also tastes great!

SGI: What has been the biggest challenge to bringing your product to the market and how have you overcome that/what are you doing to try to overcome that?

Kefir Cymru: The biggest challenge is getting people to overcome their fear of trying something new. People seem to think that it will taste like sour milk. However, most people that have tried our Kefir are pleasantly surprised; we even won a Great Taste Award in 2019! Another challenge we have faced as a small independent producer is competing with the low prices offered by the large retailers. Although we are not able to compete with the prices we are not willing to compromise on the quality of ingredients and our sustainability principles.

SGI: What steps do you take towards sustainability within your own production?

Kefir Cymru: At Kefir Cymru we are very passionate about sustainability. One of our main concerns is the overuse of plastic and the waste implications of that, therefore our kefir is sold in glass bottles. We have taken a conscious decision to ensure that sustainability takes precedence over commercial considerations. We actively encourage our local customers to return the bottles to us for re-use by offering a 50p discount off their next order for every returned bottle.

SGI: What does quality mean to you?

Kefir Cymru: Quality is a product that’s been created with care using the very best ingredients. We believe that quality runs through every aspect of Kefir Cymru. We source best ingredients needed for the daily process of making fresh Kefir and we ensure that our packaging, branding and delivery is of the highest quality.

SGI: What is the secret ingredient? 

Kefir Cymru: That it’s personal, made with love and it’s from Wales! What more could you want?!

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Kefir Cymru is a family business from Y Felinheli, in Gwynedd, North Wales, producing the fermented milk drink, full of good bacteria, Kefir.As they couldn't get cow's milk kefir locally they started producing it themselves, using local pasteurised non- homogenized milk.

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