LACTEAS GARCIA BAQUERO S. A.

It was in 1962, in Alcázar de San Juan, that Hersilio García Baquero, who had been selling fresh milk from his cows to local residents for many years, began to look for a way to give greater value to this milk and started to make 7 cheeses a day by hand.

This tireless desire to improve drove him to further research the complex process of transforming fresh sheep's, goat's and cow's milk; and pioneered the development of unrivalled flavor by blending milks and using a unique fermentation process.

He discovered that each type of milk brought different nuances to the Cheese:

- Sheep's milk brought more flavor and density to the mouth, and the cheeses were much more aromatic.
- Goat's milk adds acidity and a touch of spice.
- Cow's milk adds creaminess and lactic nuances.

The perseverance and passion with which Hersilio García Baquero strove every day to improve led him to achieve one of the finest cheeses made in Spain in 1962.

It wasn't easy; there were obstacles right from the start:
- Difficulty in obtaining raw materials
- Ensuring supply
- Maintaining quality
- Taste consistency
- But none of this stopped him from realizing his dream.

“bring your cheeses to everyone”.