VIVIN Artisans & Friends – A passion story & common vision

Since 5 years of operating, VIVIN – – have developed strong relations with trustable local artisans.

VIVIN have been working with many local artisans from close to the inception of their activity,  with an active contribution to product development & quality control.

VIVIN, along their network of highly skilled professionals; restaurants patrons, luxury hotels executive chefs continue to provide the necessary feedback for improved service and quality.

It’s now time to share from these passionate artisans, their challenges and their vision.


Robert is a Cheesemaker with a chemical engineering background. He has been living in Thailand for over 20 years and makes cheese in the town of Chiang Rai.

His belief in cheesemaking is to use as much natural and local ingredients as possible. He also believes the artisan scene has grown tremendously since he began.

He feels it’s important to make the public aware, that there are limited ingredients, resources and higher expenses for local artisans which makes it difficult, but the passion for making good quality products motivates us.

Robert encourages curious food lovers to compare local artisan with well known International brands and make the choice for themselves.


Uraiwan began the organic herbs business, first as a producer of natural fertilizer, but soon realising that the natural step to produce high quality organically grown products could truly be realised in Thailand.

At one stage the perception was that quality produce had to come from abroad. Now many people realise that locally produced products are as good if not better than imported ones, however there is limited knowledge available when it comes to growing anything organically.

First difficulty, the consistent supply of quality ingredients, then to make it readily available to customers. People are very positive when they see our endeavors and what we are trying to achieve, but buying patterns don’t always change.

Fast food and processed food have been major deteriorating elements to both quality and taste and have pushed farmers revenues down. Many people have now lost the taste of the original produce. But the trend for organic produce in Thailand is definitely contributing positively in the support of quality and taste.

Since growing organic herbs it has changed our lives, being closer to nature and offering a positive impact to the environment and sustainability.


Brice is a man with many hats. He was previously a professional poker player, Luxury restaurant manager and since the last 4 years, a cheesemaker and restaurant owner.

He and his Thai partner live in Chiang Mai produce fresh goat milk cheese. They built their own cold room which allows them to gain better control on the cheese maturation. The most challenging aspect of making his cheese has been to find the right producers of milk that sustain high quality and volume.

Brice believe the biggest value you can offer to your customer it’s to be able to take the time needed to make what you think is the best.

There is often a misconception that Thai cheese is not good quality or tasty but in fact it can be a lot better than many other imported cheeses, especially the Industrial type.

Brice says it’s still early days for the local cheese industry in Thailand but there are more and more loyal local customers. He is pleased people are starting to support artisans local products that have been given the time, care and love.


Stefano is a German cheesemaker living in Thailand since 13 years. He has been spending all his childhood in Ticino area in the heart of the Swiss mountains. He adquired his cheese making knowledge over his 40 years spent with local producers.

He now lives and produces cheese in Chiang Mai, using local milk which he finds to be the biggest challenge as there is commonly a shortage, but he believes in keeping his products as natural and organic as possible.

Stefano is also inspired to create quality local cheese as he believes many available have sub-standard farming practices, too many chemicals and industrial taste.

He hopes to contribute to the growing artisan food community and that the local community become aware and informed of food production practises and good quality.


Soly and her family are Kampot Pepper farmers and started the business in 1999. Kampot Pepper has become world-renowned and have helped local Cambodian farmers to develop a sustainable livelihood.

However, the Kampot Pepper business has become a challenge due to many fake Kampot sellers, mixing regular pepper in with inferior quality and selling at higher prices.

But unlike many other pepper suppliers, Soly and her family have their own brand and plantation, meaning they take meticulous care of from planting to end-product.

They use no chemical fertilizers and are inspected every year from KPPA (Kampot Pepper Promotion Association).
People can be more aware of standards of Kampot, by understanding it’s taste by trying Kampot pepper and touring Kampot to see the process.

Soly’s philosophy is providing the best, authentic quality Kampot Pepper with food safety standard and hygiene process.

Internal labels & Official certifications

This product as been made from local ingredients and transformed in Thailand in VIVIN’s production facilities or at one of our producer partner. All our products are 100% made locally, excluding Foie Gras (imported raw liver from France mixed with local ingredients), Caviar (from our italian producer), Kampot pepper (PGI product from Kampot city, Cambodia).


This product as been made with imported  local ingredients and transformed in Thailand in VIVIN’s production facilities or at one of VIVIN producer partner.


The animal used for making this product has been raised with full access to outside area.



Suitable for vegetarian diet.



Suitable for srictly vegan diet.




This product must be stored in a fridge between 2-5 degrees.





This product must be stored in a freezer at -18 degrees.





This product is made with cow milk.




This product is made with goat milk.




This product contains raw milk. Actually, all our cheese, cow or goat, are made from local raw milk.




This product contains pork meat.




This product contains poultry.




This  product can be easily taken for travel. You are able to put it in your carry-on luggage in-flight. This product is not very sensitive to heatbut needs to be maintained at aircon (AC) temperature at all time during the travel.




The animal used for making this product has been raised without use of any growth hormones.




This product does not contain transfat.





Official Canadian organic certification. Discover more at:  Canada Organic




Official European organic certification. Discover more at: European Organic




The International Federation of Organic Agriculture Movements (IFOAM – Organics International) is the worldwide umbrella organization for the organic agriculture movement, which represents close to 800 affiliates in 117 countries.

It declares its mission is to, “Lead, unite and assist the organic movement in its full diversity.” and vision is the “worldwide adoption of ecologically, socially and economically sound systems, based on the Principles of Organic Agriculture”.

Among its wide range of activities, the federation maintains an organic farming standard, and an organic accreditation and certification service.

More information at: IFOAM




Thi product is made from Halal ingredients.




This product is GI (Geographical Indication) certified by the Eurpoean Union, the same body that certifies Champagne and other geographic-specific products in Europe and worldwide.

PGI products represent excellence in a food production and are both the result of a unique combination of human and environmental factors characteristic of a certain geographical area.

The Protected Geographical Indication (PGI or IGP) mark designates a product originating in a specific place, region or country whose given quality, reputation or other characteristic is essentially attributable to its geographical origin and at least one of the production steps of which takes place in the defined geographical area.

In other words, to receive the PGI status, the entire product must be traditionally and at least partially manufactured (prepared, processed orproduced) within the specific region and thus acquire unique properties.





EcoCert SA – France

Our Kampot Pepper’s Geographical Indication is certified by EcoCert. The French organisation certifies that Kampot Pepper is a genuine GI product.


EcoCert is a The French organisation certifies that Kampot Pepper is a genuine GI product.


Cambodian Government Global Indication

Kampot Pepper was first awarded protected geographical indication, a status recognizing the product as unique and special, by the Cambodian Government in 2010.



Kampot Pepper Promotion Association (KPPA)
The KPPA is the organisation that regulates, controls and certifies Kampot Pepper production.




It’s not rotten, it’s cheese! Bûchette cheese aging notes for dummies

VIVIN bûchette cheese needs around minimum 2-3 weeks from the first of production to start being enjoyable to eat and will reach the it’s maximum and wider public appreciation in between 4 and 6 weeks.

The cheese will become creamier and creamier with time. The flavour also evolves to stronger flavours.

The best way to keep our cheese is to keep them in their original packging. It will keep the right humidity to age the cheese slowly in a regular fridge (around 5°C). Also, if you see the cheese is too wet, you might want to slightly open the box top for few days or fully remove the top for 1 to 2 nights to dry it out.

WEEK 3: little cream appears on the edges – start to feel more distinctive flavours taste & smell

WEEK 4: generous cream – real character of taste and smell

WEEK 5: very generous cream –  full character of taste and smell

WEEK 6: extremely generous cream with only heart still solid –  strong character of taste and smell

WEEK 7: fully creamy inside – not for kids ! use a spoon or bread for dipping only


The right choice of caviar pleasure

According to the Codex Alimentarius real caviar comes from the roe of fish belonging to the Acipenseridae e Huso family, namely sturgeon.

The roe of other types of fish, or of other animals, or even artificial products made with other organic substances, although they are advertised with misleading names and sometimes explicitly called “caviar” are not caviar but substitutes (surrogates) or imitations, which cannot be remotely compared with the value, refined flavour and organoleptic properties of real caviar.

To know what you are buying it is extremely important to understand the label on the back of the packaging. The label observes the labelling instructions of the “Convention on International Trade in Endangered Species of Wild Fauna and Flora” (CITES), used throughout the world as obligatory for sturgeon roe. This is the only way the consumer can find out about the species of sturgeon that has produced the caviar involved, its origin, whether wild or farmed, the country of origin, the year of production, the producer and batch and, if applicable, its re-packaging.

It is very important to keep the caviar in the refrigerator, not the freezer. The ideal temperature is the key to keeping the nuances of flavor and texture of this delicious dish. The ideal temperature is 0-4 ° C (top of the refrigerator).

The caviar can be eaten by itself, preferably using the mother of pearl spoons (not to alter the taste), and served on a bed of ice. Conventional ways to enjoy are with lightly buttered toast, boiled eggs, blinis or boiled potatoes, with fresh cream; simple recipes that highlight the natural delicacy of caviar.

History & Passion of the black caviar

The origin of the word caviar is highly contested. Some claim that the Turks were the first to coin the word “Khavyar.” References to the caviar back to antiquity when Phoenician, Egyptian and Roman coastal population began to salt and retention of sturgeon eggs.

The Persians used the term “Chav-jar” or “power cake” because they considered the caviar as a stimulant that increases endurance and strength.
They are the first people known to have eat sturgeon eggs, enjoying the incredible potential of the Caspian Sea and its rivers nearby.
Having conquered the major trade routes of Central Europe, caviar made its first appearance at the Russian court and quickly becomes the guilty pleasure of the Tsars. Caviar then slowly gained popularity in Europe, where it became a delicacy for aristocrats.

Over time, caviar began to appear more popular way. In the United States in the late 19th century, sturgeon eggs were sold in saloons, hoping that his salty flavor make them thirsty customers. Sold to a frivolous price, quality caviar rapidly declined.

In Paris in the Roaring Twenties, the caviar is back as a gourmet product served in the best restaurants in the country. The Russian monarchy exiled intellectuals and aristocrats who fled the Bolshevik Revolution of 1917, with the help of home Petrossian, have revived the art and passion of caviar.

… When you eat caviar, you should not think only fish eggs; It demystifies the experience by killing the passion and the spark of an exceptional moment.
Tasting caviar is only a way to whet his appetite for more. A kiss is appreciated at the time; but some great kisses never lasts long enough to be fully satisfied.


VIVIN foie gras: standards of quality and ethic

L'exigence de la qualité

At VIVIN, we are very concerned about supplying the best products to our customers and we are working with producers with the best practices. Our raw foie gras livers comes exclusively from a single producer in South-West of France (Landes region) that have strict concerns on respecting animals lives.

Our raw material producer have always chosen to work in close collaboration with small local farms (non industrial) that perpetuate the traditional duck breeding and rearing outdoor with a 100% natural diet for the best foie gras duck (mulard duck).

Of a minimum 91 days, the rearing is followed of 14 days of gavage.

Fattening is traditionally made by hand and exclusively with French Southwest whole grain corn.

Preserve, Prepare, Match & serve caviar: Essential tips


The eternal match with champagne, important sparkling wine or vodka, ritual use in jet set events and the most important celebrations and get-togethers, as in more intimate select gatherings, are the most classical occasions for enjoying selected caviars by VIVIN.

It is very important to keep caviar in the fridge, not in the freezer. The perfect temperature is the key to keeping the nuances of flavour and the consistency of this delicious food. The ideal temperature is 0-4°C (upper part of the fridge).

Caviar can be tasted on its own, preferably using mother-of-pearl spoons (avoid steel as it can alter the flavour), and served on a bed of ice. Classics ways to present it are with lightly buttered toasted bread, hard-boiled eggs, blinis or boiled potatoes, all simple recipes that will enhance the refinement of your table.

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The secret of a great Malossol caviar: our fish farms & an ideal habitat

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The flavour is delicate, even when full. Consistency expresses unmistakeable freshness. It has a soft scent, and is rounded on the palate. Its quality is absolutely guaranteed. These are the common traits of Malossol caviar by VIVIN. It’s clear to see why.

VIVIN works closely with its partner-producer that farms and transforms its caviar entirely in its northern Italian fish farms. Salting is carried out by the traditional Russian Malossol method method (small amount of salt); the roe is rigorously selected by hand and packed manually in a controlled environment.

This is a meticulous artisan process, a ritual that is perpetuated to maintain high standards of excellence over time.

Our producer is the true expression of a thirty years passion for excellence in fish farming. It is authentic and genuine, part of the Italian gastronomic culture that has discovered in this Russian tradition knowledge and folklore rich in history and devotion.

This is why VIVIN caviar is produced on independent fish farms, protected and controlled to maintain the equilibrium of the species. Modern fish farming technologies make the facilities ecologically sustainable and safeguard our superb Russian sturgeon, which almost live as they would in the wild.


Foie gras terrine quality facts

Have you ever wondered about what types of foie gras there are out there and which of those are best to choose from?

Like the ones on the shelves at your supermarket, or the pan fried foie gras served at fine restaurants or the foie gras freshly home made at dinner parties ? Most people are familiar with Pâté or Terrine.

Pâté (UK /ˈpæteɪ/ or US /pɑːˈteɪ/; French pronunciation: ​[pɑte]) is a mixture of cooked ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and either wine or brandy (often cognac or armagnac). Pâté can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling. – Source: Wikipedia

Terrine (French pronunciation: ​[tɛ.ʁin]) is a French forcemeat loaf similar to a pâté, made with more coarsely chopped ingredients.Terrines are usually served cold or at room temperature. Most terrines contain a large amount of fat as well as pork, although it is often not the main ingredient: Many terrines are made with typical French game meat, like deer and boar (which are generally not eaten any other way in France). Source: Wikipedia

VIVIN Gourmandises have put together a little lesson in foie gras quality so next time you like to select some delicious foie gras, you are able to tell the difference between quality, taste and value which best suits you!