Garau Dairy in Mandas Triumphs at the “International Cheese and Dairy Awards”
The cheeses produced on the Island have won seven medals in the prestigious international competition held in England
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The Garau dairy in Mandas wins a series of awards at the International Cheese and Dairy Awards 2025 .
The company led by Marina and Mimmo Garau has won seven medals - in 2024 there were two - at the most coveted dairy competition in the world.
It is the only Sardinian company that won the competition together with six other dairies throughout Italy.
The Mandas dairy obtained two silver medals with the Granduca di Mandas pecorino cheese and the Duca Nero truffle pecorino cheese and five bronze medals with the semi-aged Colline di Mandas pecorino cheese, the aged Giunco pecorino cheese, the mixed pecorino and cow's milk Sa Contissa cheese, the Su Crabittu goat's cheese, and the pecorino cheese produced with Cardureu vegetable rennet .
The selections were blind, the cheeses are packaged without any label or brand that can be traced back to the producer and accompanied by health certificates that attest to their origin and authenticity. About 5,500 cheeses, from all over the world, selected in this edition and evaluated on the basis of flavor and aroma, consistency and body, compliance with stylistic standards.
«Just managing to obtain even one of these prestigious medals at the longest-running and most prestigious competition in the world means being part of an elite group in the dairy sector, a competition that has been held for 125 years in the United Kingdom - underlines Marina Garau - Winning seven of them is a joy and an immense source of pride, as is being the standard-bearer of Sardinia, the home of dairy excellence».
The Garau dairy was founded in 1880 by Marina and Mimmo's great-grandfather and is the oldest in business in Sardinia and listed among the historic Italian companies . "Our cheeses are produced following the ancient recipe handed down for 145 years, no preservatives or chemical preparations, not even in the crust - explain the two owners - We refine them exclusively in our ancient cellars in use for almost a century and a half, built in local stone and mud, with a microclimate that gives our cheese the classic flavor of the past, almost lost but never forgotten" .
(Unioneonline/lf)
