Another international success for the Garau dairy in Mandas which - after having won prizes in the most prestigious competitions dedicated to cheese worldwide - this time wins two bronze medals by participating in the International Cheese & Diary Awards which takes place in England from 128 years now. Participants exceed 5,500 registrations every year.
It is considered by far the most prestigious cheese competition in the world, taking home an award in what is called the Cheese Olympics means being part of an elite group at an international level. «We are very happy to celebrate these two new medals - says Marina Garau, who runs the company together with her brother Mimmo -, being awarded at the International Cheese & Diary Awards is a dream for all cheese producers. It is a very armored competition in guaranteeing anonymity, the cheeses must start with an alphanumeric code without any label that can lead back to the company or brand, guaranteeing blind tasting". The International's ambassadors are among the most important and leading cheese experts in the world. Caseificio Garau, with this double award, brings to the Sardinia Region a worldwide recognition that very few regions in Italy have managed to bring home. The Baddhe Bio organic pecorino and the Piccolo Giunco pecorino were awarded, the latter already a winner this year at the Italian Cheese Awards.
The Antonio Garau dairy, founded in 1880, specializes in the production of niche cheeses, Sardinian excellence. In 2022 it was awarded by Gambero Rosso as the best Sardinian pecorino on the national and foreign market, in 2023 it placed among the second best pecorino in the world with the Grand Duke of Mandas at the prestigious World Cheese Awards competition, in April 2024 it rose to the podium among the best cheeses in Italy at the most important national Italian Cheese Awards competition and then now this very important global recognition. «Many awards that reward our work always carried out with great passion - underline Marina and Mimmo Garau -, our objective is to seek the maximum quality, always keeping in mind that the authenticity and craftsmanship of the cheese brought to the table from our great-grandfather Antonio Garau, the founder of the dairy, must never be missing from our production."