Looking for a lactose-free, plant-based artisan cheese for the food service industry that's as creamy as real dairy? Dilectio has you covered!

Marie and Mark are the owners of https://dilectio.com.au/ gourmet cheese and have been working since 2018 to create the benchmark of plant-based, gourmet cheeses for food service and home connoisseurs alike. Their product is perfect for those who are lactose intolerant, vegan or just looking to reduce dairy in their diet.

The two had been good friends for several years when they decided to team up on this adventure. Mark witnessed Marie’s vegan cheesemaking workshop at the Ahimsa Festival in April 2018 and the amazing feedback it generated. In October of the same year, Dilectio launched their first cheese at the monthly Sydney Vegan Market located at the Entertainment Quarter.

Q; Marie - How did you get yourself into the industry of plant-based gourmet cheeses?

I was born into the food industry. My parents, both chefs, own a restaurant back home in the Czech Republic, so I was surrounded by good quality food from my early childhood. Back then they thought I would take over the business, so I went ahead and studied Restaurant Management and Cooking. It was during my apprenticeship at a Michelin-starred restaurant in Corsica where I discovered the fascinating world of artisan cheese and fell hard in love with it. I then spent more time in France during my studies and indulged in some of the best cheeses in the world. Fast forward a decade and here I was, becoming a vegan. A horror for a cheese lover! Giving up cheese just wasn’t an option, so I started doing research on how to satisfy my cravings for a creamy, aged, moulded cheese made with plants.

Chefs would understand this - if you want the best quality, you make it from scratch yourself. This is how Dilectio started 2 years ago. We aim to create the same experience as dairy cheese by applying the centuries old art of cheesemaking with a new, plant-based twist. You still get that beautiful white rind on our Camembert and the pungent taste from the Blue vein. It’s a special treat to enjoy on a night out with friends or with a nice glass of wine at home. As a matter of fact, our customers are creating some pretty amazing dishes with our cheeses during the lockdown and calling it the “Date Night In”. 

photo credit: Cobi Kanani @jetsetfork

Q: How has Covid19 affected the business? What have you done to help the business during these times?

Food service is a key part of our business so we have been impacted by the recent shutdowns of Cafes/Restaurants.

There is so much to be grateful for though and we are focusing on using the current situation to our advantage. Sales to retail stockists remain strong, plus there has been a surge in sales through our online store. Before the crisis we were working hard on business efficiencies to make our cheeses more affordable and we achieved it in April - passing on a generous price cut.

Many of us have been gifted with extra time, during the shut down, and I am happy to be able to spend more time in the kitchen, experimenting and creating our next cheese, as well as planning for the future.

Q: So yourself and Mark started this venture together, what has Mark brought to the business?

Mark brings many years of business expertise from his IT business that he has been running for over 15 years. He is the well-organised, detail oriented, analytical thinker. We are very different and complement each other well. Mark was part of the inaugural ‘Food Lab Sydney’ cohort and is now mentoring new students in the program who are starting their own food businesses. Through his outgoing networking, we now have a strong group of advisors behind us and it is exciting to see our plans come to fruition along the way.

Q: Post Covid-19, what is the goal moving forward for the Dilectio brand?

Our goal remains the same: To be recognised as THE go-to gourmet brand for plant-based cheeses for Australian food service and progressive food connoisseurs at home. 

photo credit: Cobi Kanani @jetsetfork

Q: What’s next for Dilectio? I know you have a sensational blue cheese, a camembert and a Chevre. Any new products coming?

Reminiscing about my time in France, indulging in varieties of artisan cheeses, keeps inspiring me to create more products and bring more to life in the plant-based scene here in Australia. There are some epic creations in the making right now, so stay tuned for what’s coming next.

Also, an upgrade to our production space is a top priority, as is networking, and exploring opportunities to collaborate with likeminded businesses and food service professionals.  

photo credit: Cobi Kanani @jetsetfork

If you want to connect with Marie or Mark please reach out below

Website: https://dilectio.com.au/

LinkedIn Marie: https://www.dhirubhai.net/in/mariehadasova/

LinkedIn Mark: https://www.dhirubhai.net/in/marksponberg/

LinkedIn Dilectio: https://www.dhirubhai.net/company/dilectio/

Instagram: https://www.instagram.com/dilectiogourmet/

Facebook: https://www.facebook.com/DilectioGourmet/