WHAT defines the chocolates and cheeses from Malagos is how they are reflective of the distinct regional quality of their ingredients. In connecting the flavor to the land from which they originated, Malagos Chocolates and Malagos Farmhouse Cheese become a celebration of Davao’s unique heritage, and the rich, fertile environment that gave birth to their exceptional products.

The name Malagos comes from the Filipino “malakas na agos”, meaning strong current, referring to the life-giving flow of the Malagos Creek which irrigates the land around the farms in this part of Davao. The combination of lush vegetation, fertile soil and temperate climate give the ideal condition for producing the award-winning chocolates of Malagos Chocolate and the flavorful cheeses of Malagos Farmhouse.

To produce these fine foods, Malagos Chocolates and Malagos Farmhouse work directly with the source of their ingredients. The result is hand-crafted chocolates and cheeses on a par with the world’s best, yet still distinctly Filipino.

Malagos Chocolate prides itself in producing tree-to-bar chocolates. Its cacao beans come from the trees grown on the farm and the farms around Davao. From the moment the beans are harvested to the time the chocolates are prepared and packaged, everything is crafted on premise in Davao.

Malagos Farmhouse relies on a dedicated team of artisans and expert dairy farmers to produce over 20 kinds of natural cheeses from farm-fresh milk. Every day, anywhere from 250 to 600 liters of cow’s and goat’s milk will make up to 120kg of dairy products.

Malagos Farmhouse defied the limitations of Philippine tropical weather to create cheeses that went beyond the traditional kesong puti. Among these are the full-flavored and nutty La Regina, which takes notes from the French camembert tradition, and the nectarous Mango Sublime in the style of chevre.

Malagos Chocolates has been named by several international trade and industry organizations as producing some of the world’s best chocolates. It makes chocolate for drinking and for baking, chocolates that enrobe dried tropical fruits and nuts, cacao nibs, and chocolate bars with cacao content ranging from the 32 percent milk chocolate to 85 percent dark. In its collection are limited-edition bars made from Heirloom Chocolate.

This connection between food and land embodies the farm-to-table framework adopted by Malagos Chocolates and Malagos Farmhouse from the beginning. It is a philosophy that drives their approach and respect for terroir, captured in flavors that reflect the unique character of Davao.