Caseificio Garau di Mandas is taking part in Caseifici Open Day, the event to discover cheese. Tomorrow and Sunday, the award-winning dairy in the town of Alta Trexenta opens its doors to tell, taste and publicise its business and its products. The initiative, now in its seventh edition, is aimed at families, enthusiasts, experts and the curious who will have the opportunity - in the case of Mandas - to discover the flavours of cheese in the place of production through guided tours, tastings, samplings and taste workshops .

Founded in 1880 by Antonio Garau, Caseificio Garau is the oldest in business in Sardinia , carrying on a family cheesemaking tradition that has now reached its fourth generation. The company stands out for its commitment to the artisanal production of high-quality cheeses, using only sheep's milk from pasture-raised farms. "With our business , we work to keep the link with history alive thanks to the ancient cellars , made of local stone and mud, which create ideal conditions for natural maturing," says Marina Garau, who runs the company together with her brother Mimmo.

On one hand, the more than century-old tradition, on the other, the Garau family, has been able to innovate its product, gaining recognition at a national and international level with the Granduca di Mandas - ranked first by Gambero Rosso as the best Sardinian pecorino on the national and foreign market and at the World Cheese Awards second among the best pecorinos in the world - and with the Piccolo Giunco, on the podium among the best cheeses in Italy and many other awards.

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