.png)
It was in 1962, in La Mancha, when Hersilio García Baquero, who had been selling fresh milk from his cows among the local residents for many years, began to look for a way to give greater value to that milk and began to make 7 cheeses a day in the traditional way.
The Story
This tireless desire to improve made Hersilio García Baquero do more research on the complex process of transforming fresh milk from sheep, goats and cows, and he was a pioneer in developing an unparalleled taste with the mixture of milks and the use of a unique process of fermentation. He discovered that each type of milk provided different nuances to the Cheese: Sheep’s milk provided greater taste and density in the mouth and the cheeses were much more aromatic. Goat’s milk added a certain acidity and a touch of spiciness. Cow’s milk provided creaminess and lactic nuances. This perseverance and passion that Hersilio García Baquero showed every day to improve, led him to obtain in 1962 one of the best cheeses made in La Mancha. It wasn’t easy, there were obstacles from the beginning: Difficulty in obtaining the raw material, Securing the supply, Quality maintenance, Regularity in taste. But none of this stopped him from achieving his dream of “getting his cheeses to everyone.”
D. Hersilio was convinced that to continue growing and making the best cheese, the first thing to do was to have the best raw material. He already had a production plant in Alcázar de San Juan, Castilla La Mancha, which is renowed for its long tradition in the world of cheese and from which the famous Manchego cheese and the Manchego sheep breed, which is native to the area, originate. After 1990’s it created and acquired new production facilities in Toro and Palas del Rei.
All of them are located in areas with high quality milk and under the strictest quality regulations for the production of the best cheese.
García Baquero today…
At present, the second generation gives continuity to the family business that Hersilio García Baquero carried out with such enthusiasm and passion, continuing the values and culture of the company, the love for a job well done, the perseverance, the desire to improve… Contributing with new knowledge and business mindset.
Their cheeses are sold to more than 60 countries all over the world and won many international awards and recognition for their quality standing out among cheeses from abroud.
