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High gastronomy online

High gastronomy online

Vecchia Malga is a shop specializing in the online sale of high gastronomy and typical regional gourmet products.

Today we present His Majesty the Black, the Olympic podium cheese.

The "quarrels" in search of gastronomic supremacy between Italy and France are not just about wine. But always cheese too. Therefore, the news that one of our products has won a gold medal at the Les Rousses Cheese Olympics cannot fail to please. It is "His Majesty the Black" (that's how it is called) and is produced in the dairy of Santa Lucia, in Rocca di Roffeno, a town on the Bolognese side of the Tuscan-Emilian Apennines, between Castel d 'Aiano, Tolé and Cereglio. 388 cheeses from 11 different countries took part in the French event, including 91 French, 91 Swiss, 55 Italian and 171 divided between Germany, Austria, Spain, Portugal, Canada, Slovenia, Brazil and Japan. Fourteen categories. In that "Extra-hard mountain cheeses" won "His majesty the black". The product is marketed by the Chiari family at Zola Predosa.

It was born at an altitude of 800 meters in the mountain locality between the municipalities of Castel D'Aiano, Tolè and Cereglio on the Bolognese side of the Tuscan-Emilian Apennines, and owes its name to the typical color of the crust obtained according to an ancient mountain tradition dating back to eight centuries ago, when the Apennine shepherds began to use methods learned from the Capuchin friars. We are talking about his Majesty the Black: an excellence for true connoisseurs proposed by the Old Malga of the Chiari family.

Surface treated with charcoal and beeswax, it is covered by a patent and is the only indigenous dairy product of the Bolognese Apennines. Furthermore, inspired by the ancient production techniques, his Majesty the Black is still produced today in an uncontaminated environment with processes that keep the authentic flavors unchanged and with the passion of the past..

The milk comes from small to medium-sized farms, distributed on the Bolognese side of the Tuscan-Emilian Apennines, where the cows are kept in large stables or in free pasture. The other ingredients are rennet and salt. That's all, just like it used to be. When the ingredients are genuine, you don't need to add anything else!

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