His Majesty the Black was born at an altitude of 800 meters in the mountain locality between Castel D'Aiano, Tolè and Cereglio, on the Bolognese side of the Tuscan-Emilian Apennines. It is produced according to an ancient technique that the shepherds learned from the Capuchin friars already eight centuries ago
Why Black? For the typical color of its rind, due to the special treatment based on vegetable charcoal and beeswax, designed to preserve its organoleptic properties during the aging period
Its ingredients? Simply milk and rennet! The milk comes from small farms, whose cows are kept in large stables or in free pasture. A mountain cheese, with simple ingredients, produced as it once was by the dairyman of Pieve Roffeno.