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Activity
Hersilio García Baquero began to make a few cheeses a day with the milk of his animals. They were so rich and liked so much that ...
... everyone started to get to know the cheeses like García Baquero's cheeses.
History
The company was founded in 1962 in Alcázar de San Juan by Hersilio García Baquero, who began making artisanal cheeses from cow, sheep, and goat milk. During the 1970s, it incorporated automated technological systems and expanded its production, differentiating itself in the market with innovations such as the black rind on its semi-cured cheese. The company subsequently opened new production centers in different regions of Spain, always in areas with high-quality dairy products and under designations of origin. Currently, the second generation of the family runs the company, which exports to more than 60 countries and has received numerous international awards.
Product types
The company offers a wide range of cheeses, including soft, semi-cured, cured, aged, reserve, and grand reserve cheeses, sheep, goat, and blended cheeses, fresh Burgos-style cheeses, lactose-free, low-salt, and light cheeses, cream cheeses, grated cheeses, snacks, and specialty cheeses such as truffle cheeses or those aged in cavas. Highlights include García Baquero Semi-Cured Cheese, Villacenteno Manchego Cheese, the Siempre Tierno range, Reserva 12, Gran Reserva Cinco Lanzas, Cavas Barus, and Artés, and designation of origin cheeses such as Tetilla, Arzúa Ulloa, and Zamorano.
Mission
The company's fundamental purpose is to produce high-quality cheeses from the finest raw materials, ensuring animal welfare and environmental sustainability. It seeks to maintain family traditions and know-how, promote sustainable development, offer healthy products tailored to different needs, and contribute to the well-being of society and the rural environment. Its long-term goal is to continue innovating and improving its processes to ensure the highest quality and sustainability in all its products.
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