Oldest pecorino cheese from the Garau Dairy, has been produced the same way since 1880. Average weight 2.5kg. Maturing over six months enhances the strong flavor and pleasantly spicy taste.
Ripened pecorino cheese, has a variable consistency with stages between 6 to 24 months. The taste is pleasantly strong and spicy. Average weight 4.5 kg. The form shows permanent marks from the traditional rattan basked in which it is made.
Le Colline De Mandas stagionato
Classic pecorino from an old shepherd's recipe made from ewe’ s milk, semi-cooked and semi-ripened from twenty days to six months. Average weight 2.8 kg. Soft and compact, pale yellow with sweet aroma when fresh and pleasantly spicy when mature.
Fresh pecorino cheese with characteristic holes similar to traditional Swiss varieties. Average weight 4.5 kg. Fruity flavor with a hint of fresh herbs, sweet if young but intense if aged more than 8 months. Exclusive to Garau Dairy.
Ripened firm pecorino cheese from the original recipe having a homogenous structure and flaky consistency. Average weight 8 kg, aged 8 to 12 months. Excellent at table with strong flavor but mild taste with aroma of dried fruits and spices. Exclusive to Garau Dairy.
Cheese ripened over 6 months with hard consistency white or pale yellow and sometimes with holes. Average weight 2.8 kg with rounded heel shape. Taste always strong, excellent as a table condiment.
Traditional semi- ripened pecorino cheese with strong taste, semi hard in the form of a shaped heel. average weight 3.3kg. very nourishing.
Il Piccolo Giunco
Semi-ripened, has a slightly sweet taste whereas the mature form has a stronger character. Average weight 0.8kg to 1,7kg. Its small size makes it an ideal and flavorful souvenir of Sardinia.