Tradition

Pastor In times gone by, the shepherds prepared the cheeses in their own region using basic tools such as hand carved wooden flowers, rocks which they used for pressing, clotting fluids from the sacrificed animal used to curdle the milk and a numerous amount of vessels and containers that constituted each shepherd's small industry and that, eventually , would be something for what this small village would become known and recognised.

JULIÁN SANABRIA, descendent of shepherds, grew alongside his father observing the profession at close quarters, learning each step, and appreciating the dedication his father had to his work. As a result of this he decided to take the initiative and continue the family cattle tradition, although later abandoning it so as to devote himself to what truly fascinated him. THE MANCHEGO CHEESE.

Today the company has thirty years experience manufacturing cheese and has benefited from the advanced modern techniques now used in the industry, that offer higher standards of hygiene etc. However the essential principle has not changed, THE PREPARATION METHOD, PROFESSIONALITY and the care that JULIAN SANABRIA like his father invests in perfecting his cheeses.