{"id":9561,"date":"2025-01-29T10:42:30","date_gmt":"2025-01-29T09:42:30","guid":{"rendered":"https:\/\/dezuivelarij.be\/production-process-cacioricotta\/"},"modified":"2025-07-10T10:40:13","modified_gmt":"2025-07-10T09:40:13","slug":"production-process-cacioricotta","status":"publish","type":"page","link":"https:\/\/dezuivelarij.be\/en\/production-process-cacioricotta\/","title":{"rendered":"Production process"},"content":{"rendered":"\n
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How we make our viVie cacioricotta<\/strong><\/h1>\n\n
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Making cacioricotta is not straightforward. The heating of the goat’s milk creates a very specific curd, resulting in an exceptional and healthy cheese. <\/p>\n\n

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Milk<\/h3>\n\n\n\n

At De Zuivelarij<\/a>, every product is made using milk from a single farm. It’s our way of shortening the supply chain. Our cacioricotta is made with goat’s milk from goat farm Klaverlochtning<\/a> in Lede. <\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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Heating<\/h3>\n\n\n\n

Cacioricotta is made with heated milk, which is quite unusual. The heating process also incorporates the ricotta whey proteins into the cheese. <\/p>\n\n\n\n

After heating and then cooling the milk, various cheese cultures and rennet are added. <\/p>\n\n\n\n

After about an hour, a soft, flan-like texture forms. This is what we will call curd from now on.<\/p>\n<\/div>\n<\/div>\n\n

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Curd<\/h3>\n\n\n\n

The curd <\/strong>that forms during the coagulation process at viVie is very delicate and fragile, so we handle it with great care. We seperate the curd from the whey using a fine-mesh net and fill the cheese molds. <\/p>\n\n\n\n

About 80% of the milk proteins are casein<\/strong>, while the remaining 20% are whey proteins<\/a>. Most cheeses are made almost entirely from casein proteins. There are very few cheeses that contain both casein and whey proteins<\/a> in a single cheese. <\/p>\n<\/div>\n\n\n\n

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Shaping<\/h3>\n\n\n\n

The soft curd is now in the cheese molds, but that\u2019s not the final step. Each individual cheese is still flipped in the mold. Every piece of viVie passes through human hands nine times before it\u2019s packed! <\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n

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Fermentation<\/h3>\n\n\n\n

ViVie’s curd doesn’t bind together very easily. However, this binding process is important because it helps the curd <\/strong>lose <\/strong>enough<\/strong> moisture<\/strong>. After being placed in the molds, the cheese spends about five hours in the sauna. The bacteria in viVie love the sauna, and during this time, the cheeses ferment, developing a delicious, aromatic flavour. <\/p>\n\n\n\n

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Brining<\/h3>\n\n\n\n

The cheeses that have fermented now go into a brine bath. From sauna temperature to a cold brine bath, it must be quite a shock! But apparently, it’s good for them. <\/p>\n<\/div>\n<\/div>\n\n

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Drying<\/h3>\n\n\n\n

The viVie is already delicious, but still very soft and delicate. In Italy, cacioricotta is eaten both fresh and very dried. <\/p>\n\n\n\n

We dry our viVie at a (secret) temperature, for a (secret) amount of time, and at a (secret) humidity level. By the end of the drying process, viVie has lost about 25% of its moisture. <\/p>\n\n\n\n

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Share this page if you like making cacioricotta!<\/p>\n\n

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How we make our viVie cacioricotta Making cacioricotta is not straightforward. The heating of the goat’s milk creates a very specific curd, resulting in an exceptional and healthy cheese. Milk At De Zuivelarij, every product is made using milk from a single farm. It’s our way of shortening the supply chain. Our cacioricotta is made […]<\/p>\n","protected":false},"author":1,"featured_media":23297,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"jetpack_post_was_ever_published":false,"footnotes":"","_wp_rev_ctl_limit":""},"categories":[],"tags":[],"class_list":["post-9561","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nmaking ViVie cacioricotta<\/title>\n<meta name=\"description\" content=\"Making cacioricotta isn't straightforward. 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By heating the goat's milk first, the healthy ricotta wey proteins are incorporated into the cheese. Belgian Cacioricotta Cacioricotta is a type of cheese from southern Italy. 'Cacio' means 'cheese' in Italian and 'ricotta' means 'whey cheese'. In\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2022\/06\/Packshot-viVie.jpg?fit=1200%2C1200&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2022\/06\/Packshot-viVie.jpg?fit=1200%2C1200&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2022\/06\/Packshot-viVie.jpg?fit=1200%2C1200&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2022\/06\/Packshot-viVie.jpg?fit=1200%2C1200&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2022\/06\/Packshot-viVie.jpg?fit=1200%2C1200&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":9514,"url":"https:\/\/dezuivelarij.be\/productieproces-cacioricotta\/","url_meta":{"origin":9561,"position":1},"title":"Productieproces","author":"De Zuivelarij","date":"January 21, 2018","format":false,"excerpt":"Hoe we onze viVie cacioricotta maken Cacioricotta maken is niet zo eenvoudig. Door het koken van de geitenmelk krijg je een hele specifieke wrongel die moeilijk te bewerken is. Gelukkig levert het een uitzonderlijk lekkere en gezonde kaas op. De melk In onze Zuivelarij wordt elk product gemaakt van de\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"cacioricotta maken, cacioricotta drogen","src":"https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2022\/06\/viVie-drogen.jpg?fit=1200%2C1192&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2022\/06\/viVie-drogen.jpg?fit=1200%2C1192&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2022\/06\/viVie-drogen.jpg?fit=1200%2C1192&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2022\/06\/viVie-drogen.jpg?fit=1200%2C1192&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2022\/06\/viVie-drogen.jpg?fit=1200%2C1192&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":2170,"url":"https:\/\/dezuivelarij.be\/vivie-belgische-cacioricotta\/","url_meta":{"origin":9561,"position":2},"title":"viVie, cacioricotta","author":"De Zuivelarij","date":"November 20, 2017","format":false,"excerpt":"Cacioricotta is kaas en ricotta tegelijkertijd. Door de geitenmelk eerst te koken komen de gezonde ricotta wei-eiwitten mee in de kaas terecht. Belgische Cacioricotta Cacioricotta is een kaastype uit Zuid-Itali\u00eb. 'Cacio' betekent in het Italiaans 'kaas', en 'ricotta' betekent 'weikaas'. In Itali\u00eb maken ze de cacioricotta van geitenmelk en dat\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2022\/06\/Packshot-viVie.jpg?fit=1200%2C1200&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2022\/06\/Packshot-viVie.jpg?fit=1200%2C1200&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2022\/06\/Packshot-viVie.jpg?fit=1200%2C1200&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2022\/06\/Packshot-viVie.jpg?fit=1200%2C1200&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2022\/06\/Packshot-viVie.jpg?fit=1200%2C1200&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":23251,"url":"https:\/\/dezuivelarij.be\/fr\/productieproces-cacioricotta\/","url_meta":{"origin":9561,"position":3},"title":"Processus de production","author":"De Zuivelarij","date":"February 16, 2026","format":false,"excerpt":"Comment nous fabriquons notre cacioricotta viVie La fabrication de la cacioricotta n'est pas si simple. En faisant bouillir le lait de ch\u00e8vre, on obtient un caill\u00e9 tr\u00e8s particulier, difficile \u00e0 travailler. Heureusement, cela permet d'obtenir un fromage exceptionnellement d\u00e9licieux et sain. Le lait Dans notre laiterie, De Zuivelarij, chaque produit\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"faire cacioricotta, s\u00e9cher cacioricotta","src":"https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2022\/06\/viVie-drogen.jpg?fit=1200%2C1192&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2022\/06\/viVie-drogen.jpg?fit=1200%2C1192&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2022\/06\/viVie-drogen.jpg?fit=1200%2C1192&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2022\/06\/viVie-drogen.jpg?fit=1200%2C1192&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2022\/06\/viVie-drogen.jpg?fit=1200%2C1192&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":22053,"url":"https:\/\/dezuivelarij.be\/fr\/vivie-cacioricotta-belge\/","url_meta":{"origin":9561,"position":4},"title":"viVie, cacioricotta","author":"De Zuivelarij","date":"November 17, 2025","format":false,"excerpt":"viVie est une cacioricotta, c'est-\u00e0-dire un fromage et une ricotta \u00e0 la fois. En cuisant d'abord le lait de ch\u00e8vre, les prot\u00e9ines saines du lactos\u00e9rum de la ricotta entrent dans le fromage. Cacioricotta belge La cacioricotta est un type de fromage provenant du sud de l'Italie. 'Cacio' signifie 'fromage' en\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2022\/06\/Packshot-viVie.jpg?fit=1200%2C1200&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2022\/06\/Packshot-viVie.jpg?fit=1200%2C1200&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2022\/06\/Packshot-viVie.jpg?fit=1200%2C1200&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2022\/06\/Packshot-viVie.jpg?fit=1200%2C1200&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2022\/06\/Packshot-viVie.jpg?fit=1200%2C1200&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":2183,"url":"https:\/\/dezuivelarij.be\/recepten-met-vivie\/","url_meta":{"origin":9561,"position":5},"title":"Recepten met viVie","author":"De Zuivelarij","date":"November 20, 2017","format":false,"excerpt":"Cacioricotta met muskaatdruifjes en dragon Dit is een klassieker tijdens onze bedrijfsbezoeken. Koop kleine muskaatdruifjes of snij ze doormidden als ze wat groter uitgevallen zijn. Meng de druifjes met gedroogde dragon (en\/of verse dragon) en olijfolie zodat ze net bekleed zijn met het oliemengsel. Eventueel kan je nog wat citroenzeste\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2021\/12\/vivie.jpg?fit=1200%2C721&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2021\/12\/vivie.jpg?fit=1200%2C721&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2021\/12\/vivie.jpg?fit=1200%2C721&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2021\/12\/vivie.jpg?fit=1200%2C721&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2021\/12\/vivie.jpg?fit=1200%2C721&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/dezuivelarij.be\/en\/wp-json\/wp\/v2\/pages\/9561","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dezuivelarij.be\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/dezuivelarij.be\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/dezuivelarij.be\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dezuivelarij.be\/en\/wp-json\/wp\/v2\/comments?post=9561"}],"version-history":[{"count":5,"href":"https:\/\/dezuivelarij.be\/en\/wp-json\/wp\/v2\/pages\/9561\/revisions"}],"predecessor-version":[{"id":19808,"href":"https:\/\/dezuivelarij.be\/en\/wp-json\/wp\/v2\/pages\/9561\/revisions\/19808"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dezuivelarij.be\/en\/wp-json\/wp\/v2\/media\/23297"}],"wp:attachment":[{"href":"https:\/\/dezuivelarij.be\/en\/wp-json\/wp\/v2\/media?parent=9561"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dezuivelarij.be\/en\/wp-json\/wp\/v2\/categories?post=9561"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dezuivelarij.be\/en\/wp-json\/wp\/v2\/tags?post=9561"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}