[3] Although it was very popular in the village in the mid-20th century, in the 1970s green cheese quickly began to disappear due to the replacement of the wooden casks required for the molding with plastic cans.

[4] In 2007, the mayor of Cherni Vit, Tsvetan Dimitrov, was contacted by Italian representatives of the Slow Food movement who enquired about traditional dishes from the village which were in danger of disappearing.

Eventually, Dimitrov discovered a single matchbox-sized piece of green cheese that was preserved in the cellar of an elderly couple who lived in the highlands above the village.

[5] Cherni Vit green cheese grows in wooden casks, which allow part of the brine to evaporate through the wood, contributing to the formation of a mold crust.

[4] The process of producing Cherni Vit cheese begins in the summer (after Saint George's Day), when sheep are taken by shepherds to high mountain pastures.