ViVie is cacioricotta: that is, cheese and ricotta at the same time. 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 Italy, cacioricotta is made with goat’s milk, and that’s how we make it too. The goat’s milk is first heated, causing the ricotta proteins to bind with the cheese proteins. The result is a loose, somewhat imperfect curd, which then ages for several hours before being dried for a few days.
Whey is good for everyone!
Ricotta or whey proteins are rich in high-quality amino acids. They offer many benefits for your body, and your body absorbs them easily. For example, they help with the growth and recovery of muscles. Talk about a healthy cheese!
Use viVie in cold dishes, just like you would use mozarella, feta, or fresh goat cheese.
The taste
ViVie has a pure, fresh and vibrant flabour. On one hand, it’s a bit like mozarella, but less elastic and it doesn’t melt. On the other hand, it’s similar to feta, but less sharp and crumbly. You can pair ViVie with a variety of other ingredients in cold dishes, or with delicious bread. Create contrast by adding sweet, spicy or crunchy elements!
The milk
For viVie, we source our goat’s milk from the Klaverlochting goat farm in Impe. It’s a lovely farm that you can also visit for class outings, birthay parties and summer camps.
At Klaverlochting, they also make some delicious fresh goat cheeses and other goat dairy products. If you’re in the area, be sure to stop by their farm shop, take a look around the farm and visit the stables!
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