Description
Antonio Garau, founder of the company in Sardinia, where Sardinian cheeses have been produced with dedication and passion since 1880, always striving for the best taste and high quality. The cheese-maker focuses on following the traditional route of processing sheep’s and goat’s milk, an art in which the skill and competence of the shepherds go hand in hand with research into the taste and top quality typical of Sardinian pecorino cheese. They use only milk from Sardinian farms, where the animals eat spontaneous herbs, grasses and typical local shrubs. This is the origin of cheese, naturally rich in omega-3 fatty acids and very good.
A sincere commitment to the art of cheese making that has allowed four generations, Antonio Garau the founder, his son Beniamino Garau, his grandson Antonio Garau and his great-grandchildren Beniamino and Marina Garau and the current generation, to face with tenacity and determination two world wars and various economic and financial crises, never forgetting and proudly continuing the company’s philosophy: passion, enthusiasm, new challenges and opportunities, in order to achieve the highest possible product quality.
