Now managed by the fourth generation of family, the Antonio Garau dairy has been carefully guarding traditional cheese-making methods here in Mandas (central-south Sardinia) since 1880. Key to their success is the use of fresh milk (exclusively Sardinian) from pastures where wild herbs and Mediterranean shrubs abound, and aging in ancient, natural stone cellars that confer a unique character to the cheeses in form of remarkable aromas, fragrances and flavors.
