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History
De Zuivelarij is a cheese dairy founded in 2014 and located in Berlare, near Ghent.
At the time, David, a chef by training, was a teacher of vegetarian cuisine at a hotel school in Ghent. He suggested to his students that they make an "easy" cheese in 5 hours: halloumi!
This small company was born with the original intention of only making products on a small scale as a hobby.
Development and values
Very quickly, the best-known cheese shops and food shops asked to include Berloumi in their range.
Today, a team of 7 people accompanies David who continues to put his hand to the grindstone every day to make his cheeses.
A general rule in their cheese factory is that they try to use the milk from each producer for one product only, so no mixing!
Their milk comes from various producers in the region.
The plus? To make Ricotta, we use the "waste" from the production of Berloumi. How is this done? The milk, which is not coagulated and concentrated in the cheese, still contains 18% of proteins that will be used to make Ricotta.
For your information, it takes about 5 Berloumi to have enough milk to make a Ricotta!
In our markets you will find the delicious Berloumi and Ricotta cheeses from De Zuivelarij.
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