It started espousing the farm to fork concept on food production since its inception, and is currently producing over 20 kinds of natural cheeses from its own production of fresh milk and milk from other progressive dairy farmers. To date, the company has in its team 17 dairy production staff, 14 processing staff, 2 progressive dairy farms in Mindanao and a host of farmers who grow pasture and forage. 

Daily, anywhere from 350-800 liters of cow’s and goat’s milk is processed to make 35kg-150kg of cheese. Founder and cheese maker Olive P. Puentespina, who learned cheese making and gained cheese exposures from her trips to America, Switzerland, Italy, Mongolia and Canada, developed the protocols and established the good manufacturing practices of the company. The company holds a License to Operate (RDII-RXI-F-2431) and GMP Certificate (FM-2017-140) from the Food and Drug Authority of the Department of Health and is a HACCP aligned facility and TUV Nord certified for select products.

Very recently the company has engaged in partnership with other dairy farmers under the supervision of the National Dairy Authority. The partnership is envisioned to increase milk production further as the farmers learn good agricultural practices in the future.  

The cheeses are distributed to key cities in the Philippines. Malagos Farmhouse (trade name of Malagos Food, Inc.) cheeses are enjoyed in over 90 establishments in the country to date.  The company was instrumental in the growing appreciation of cheeses in the Philippines and the renewed interest in dairying as an industry.