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Garau: Sardinian cheese factory in Mandas wins seven medals in the world's largest cheese competition

by:
Silvia Morstabilini
|
copertina caseificio garau

The Garau Dairy in Mandas puts Sardinia on the podium of global dairy excellence, winning seven medals at the 2025 International Cheese and Dairy Awards, the most historic and prestigious competition in the sector, which has been held in the United Kingdom for 125 years.

This is an unprecedented success for the Sardinian company, which has far surpassed the two medals it won in 2024 and stands out as the only Sardinian company to be awarded this year, along with six other Italian dairies.

A shower of awards for Sardinian cheeses

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The 2025 edition of the competition, reports Ansa, saw the participation of over 5,500 cheeses from all over the world, blind-tasted by an international jury based on strict parameters: flavor and aroma, texture, body, and compliance with stylistic standards. The products of the Garau dairy won in several categories, obtaining:

  • 2 silver medals: for the Granduca di Mandas pecorino and the Duca Nero pecorino with truffles
  • 5 bronze medals: for Colline di Mandas (semi-mature pecorino), Giunco (mature pecorino), Sa Contissa (mixed pecorino and cow's milk), Su Crabittu (goat's milk) and Cardureu, a pecorino produced with vegetable rennet.

This performance confirms the absolute quality of Garau's production, rooted in tradition but capable of excelling on an international scale.

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A family history lasting 145 years

Behind today's success lies a century-old history. The Garau dairy was founded in 1880 by the great-grandfather of the current owners, Marina and Mimmo Garau, and is now the oldest dairy in Sardinia, as well as one of Italy's historic companies.

“Our cheeses,” explain the Garau brothers with pride, “are produced according to an ancient family recipe, without preservatives or chemical treatments, not even on the rind. We age everything exclusively in our historic stone and mud cellars, which have been in use for almost a century and a half. A unique microclimate gives our products the authentic flavor of the past, now rare but never forgotten.”

 

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A tradition that looks to the future

While carefully preserving the heritage of the past, Caseificio Garau demonstrates an extraordinary capacity for innovation. The seven medals it has won confirm this: from the reinterpretation of classic pecorino to pecorino with truffles, to the courageous use of vegetable rennet in Cardureu. A perfect balance between fidelity to tradition and conscious experimentation makes the company a model for the entire Italian dairy industry. “We are happy and proud – says Marina Garau – to represent Sardinia, home of dairy excellence, in such an important competition. Even just one medal in this competition means joining a world elite. Winning seven gives us immense joy and encourages us to continue on this path.”

 

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The uniqueness of the Garau method

Garau cheeses are distinguished by the deep integration between product, territory, and local knowledge. Each wheel is made from the highest quality milk, processed by hand using artisanal techniques perfected over time. Maturation takes place in the original 19th-century cellars, built from local stone and mud. The result? A product that tastes of history, of the land, of time. An authentic flavor that has won over not only international judges but also consumers who are increasingly attentive to quality, sustainability, and origin.

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A success that rewards the whole of Sardinia

The triumph of the Garau dairy is not only a victory for the company, but a source of pride for the whole of Sardinia. In an increasingly global and competitive dairy landscape, this recognition testifies to the strength of Italian regional traditions, particularly in Sardinia, a land that has turned sheep's and goat's milk into a true art form.

The Garau family continues to be an ambassador for Sardinian flavors around the world, bringing with them a centuries-old culture that has stood the test of time, evolving without losing its identity. Their success is the result of passion, rigor, and love for their craft, ingredients that, just like their cheeses, never stop maturing.

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