Another success for the Garau dairy in Mandas: its Piccolo Giunco pecorino cheese is the best in Italy in the fresh category according to the judges of the Italian Cheese Awards, the event that recognizes the best cheeses made with 100% Italian milk. The company, led by Marina and Mimmo Garau, once again climbs to a prominent podium, having accepted the golden statuette on the stage set up at the Bergamo Fair convention center during the awards ceremony. It is the only Sardinian cheese to have won the award in this prestigious competition, the most important in Italy.
Last year, again the only Sardinian cheese, it won a bronze medal at the International Cheese & Diary Awards, a historic global competition founded 128 years ago and considered the Olympics of cheese. At the 2024 Italian Cheese Awards, Piccolo Giunco was also judged among the three best cheeses in Italy. The judges were won over by its sweetish flavor, which, as it matures, takes on a more assertive character with aromas and hints of Mediterranean scrubland.
A record-breaking competition: 1,400 cheeses were selected and tested without labels over the course of several months, 34 of which reached the finals. From these, the expert jury, through blind tastings, selected 10 outstanding products, one for each category. “This is another achievement that drives us to continually improve in an event that promotes the art of Italian cheesemaking with an eye on artisanal products,” emphasizes Marina Garau, who, together with her brother Mimmo, is the fourth generation in a company founded in 1880 by their great-grandfather Antonio, the oldest operating dairy in Sardinia, listed among Italy’s historic companies. “We dedicate this recognition once again to our great-grandfather,” the Mandas producers continue. “We have treasured his teachings and his knowledge, interpreting them in a contemporary way without losing the distinctive character and flavor of the past. Our cheeses are made without preservatives or chemical additives, even in the rind. Pecorino and goat cheeses are aged in our ancient cellars made of local stone and mud, with an ideal microclimate.
The historic and renowned dairy in the town of the Ducato carries the name of Sardinia high with a shower of medals won nationally and internationally. The company has climbed to the world podium 25 times, including the historic International Cheese & Diary Awards. It has won six medals at the 36th World Cheese Awards: one super gold, one gold, three silvers, and one bronze. At the last edition of the Italian Cheese Awards, Ricotta Ducale won the special prize for Best Dairy Product in Italy.
by Severino Sirigu
