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Where can I buy your cheese from?
What are Dilectio cheeses made from?
The base ingredient of our Blue, Camembert and Chèvre is Cashews. Cashews are a flexible ingredient for cheese making as they contain the important fats and proteins that allow the flavours and aromas to develop during the aging process.
Are your cheeses aged? What does that mean?
Yes, the Dilectio Blue, Camembert and Chèvre are aged cheeses. After the cashews and other ingredients are mixed, they go into moulds and then into a cool and humid environment for a number of weeks for aging. During this process, each cheese is checked regularly for consistency and flavour development.
How different is Vegan cheese making compared to traditional cheese making?
Cheese Making is part art and part science. Generations spanning many hundreds of years have honed the art of cheesemaking. Being exclusively plant based we are privileged to be able to retain many traditional artisan cheesemaking techniques, adapting them for a new generation of connoisseurs.
Are all your cheeses Vegan?
Yes, they always have been and they always will be. The Blue, Camembert and Chèvre are also Gluten Free and Soy free.
Are your cheeses suitable for dairy free or lactose intolerant consumers?
Yes. The base ingredient for Dilectio Blue, Dilectio Camembert and Dilectio Chèvre is Cashews. Lactose is not present in our plant based cheese.
What are the ingredients of the Dilectio Blue Cheese?
Cashews, Water, Refined Coconut Oil, Vegan Probiotics and Cultures, Salt.
How do you get the blue veins inside the Dilectio Blue Cheese?
The veins inside blue cheese comes from the Penicillium Roqueforti and are developed during the aging process. This is what gives Dilectio Blue Cheese the classic Blue cheese taste.
What are the ingredients of the Dilectio Camembert?
Cashews, Water, Vegan Probiotics and Cultures, Salt.
What are the ingredients of the Dilectio Chèvre?
Cashews, Water, Natural Plant Based Flavour, Vegan Probiotics and Cultures, Salt, Activated Charcoal.
What is the Shelf Life of your cheese?
3 Weeks Best Before. Consume within 5 days of opening. Remember to keep refrigerated below 5°C.
My Cheese grew extra mould. What should I do?
Our cheeses are moulded in a traditional process, the same as dairy cheese. Additional mould is most likely to grow on the cut surfaces of your cheese due to the exposure to air and humidity. Your cheese should be consumed within 5 days of opening. To minimise additional mould growth during this time, keep your cheese wrapped in the original wrapping, and stored below 5°C.
Can I freeze Dilectio cheese?
We don’t recommend it as it would change the texture of your cheese.
Do the Blue, Camembert and Chèvre cheeses melt?
The cheeses will soften under heat, but not melt like a dairy cheese due to their cashew base. The Blue cheese does blend well into a sauce with your choice of a plant based milk.
I am allergic to Penicillin. Is it safe to eat cheese containing Penicillium?
Check with your own health professional first. The following is not medical advice. Penicillium Candidum is in our Camembert and Chèvre. Penicillium Roqueforte is in our Blue cheese. The antibiotic penicillin is extracted from the fungus Penicillium chrysogenum. An allergy to the antibiotic penicillin does not necessarily imply an allergy to cheeses made using Penicillium.
I am pregnant and am aware of the warnings around eating soft moulded cheese. Does the same risk apply for similar non-dairy cheeses?