TIF-2023

Appealing and delicious in all its varieties, their burrata has a perfect shape and a thick, firm casing that envelops a delicious heart of dense, full-bodied stracciatella. Aromatically it's delicate, redolent of fresh milk. In the mouth it's sweet, subtle...

Made with just raw milk, cream, rennet, salt and citric acid, this is a textbook burrata: the classic shape, smooth and luminous as porcelain, with a soft heart of cream and stretched curd strips. Very delicate aromas of fresh milk...

Their premium Giglio Sardo ages for over 180 days. It's a cylindrical cheese whose trademark, black rind is slightly rounded at the edges. The cheese itself, soft and crumbly, is a bright straw-yellow color adorned with tyrosine crystals (the result...

Characterized by aging in Raboso Passito (a Venetian wine) and a rind that's topped with fragrant cranberries, this blue cheese has won prizes in various Italian and international competitions. An homage to the founder's wife (in celebration of their 50th...

The result of genuine craftsmanship combined with modern technological research, Costanzo mozzarella is made possible thanks to a local supply chain that starts with fragrant pastures and finishes with a cheese that's firm and elastic in texture, true mozzarella in...

This stracchino, with its glossy white color and creamy texture, spreads easily and has nice consistency. Aromatically it's redolent of yogurt, with balanced acidity and the slightly bitter aftertaste for which stracchino is known, leaving the mouth feeling fresh and...

The brothers' fiordilatte mozzarella, available in various formats (knots, braids and bite-sized morsels called "ciliegine"), is one of their specialties. Appealing and delicious, it's clean and honest in its sweet, delicate aromas and flavors. Readily discernible, fresh and youthful milky...

Produced using sheep's milk that arrives daily from the pastures of the Sardinian countryside, Granduca di Mandas is Caseificio Garau's flagship product. A pecorino with a distinct personality, it's crafted into large portions and aged for 150 days. The result...