About Us

Delectat, derived from the Latin word for pleasant/pleasing or delicacy, embodies the essence of our products.

Under the Delectat brand, we craft cheeses and yogurts free from E additives, ensuring a pure and wholesome experience. These products are made by fermenting milk with live probiotics, renowned for their health benefits and contribution to overall well-being. Our production methods are inspired by the traditions of medieval European monasteries, reflected in the names of our cheeses, which honour local monastic orders.

We source our milk exclusively from carefully selected Maltese sheep and goat farms, all located within a 1-kilometre radius of our dairy in Zejtun. This ensures the freshest ingredients while supporting local agriculture. To guarantee safety, all our dairy products are prepared using pasteurized milk.

Our expert cheese maker oversees the controlled fermentation of milk into cheese and yogurt, achieving the perfect balance of aromas and textures without the addition of herbs, spices, or nuts. We pride ourselves on using no chemical preservatives. Instead, we rely on friendly probiotic microbes during the affinage process to naturally protect the cheese from undesirable bacteria, making the outer rind both edible and a delightful part of the culinary experience.

Delectat operates under full authorization from the Competent Authority and strictly adheres to all EU dairy sector regulations, ensuring the highest standards of quality and safety in every product we offer.

Friends since childhood, Mark Xerri and David Mifsud have shared a journey that took them together through college, university and beyond.  Their shared experiences and passion have shaped their careers, leading them to where they are today.

Mark Xerri is an accomplished Food Biotechnologist with a deep rooted expertise in dairying.  Starting his academic journey with a degree in Biology and Chemistry, followed by postgraduate studies in Chemistry, Mark has distinguished himself in this field.  With over 30 years of industry experience, Mark has excelled in various pivotal roles across Quality, Production and Product Innovation in esteemed dairy companies.  His career has been significantly shaped by collaborations with master cheese makers from across continental Europe, including Italy, Austria, Germany, the Netherlands, Denmark and France.  These enriching experiences have honed his skills and broadened his perspective on the art and science of cheese making.  Today, Mark channels his passion and dedication into his role as the lead Cheese Maker at Delectat, crafting a range of premium artisan cheeses, reflecting his commitment to excellence and innovation in every product.

Professor David Mifsud is a Full Professor in the Department of Rural Sciences and Food Systems at the Institute of Earth Systems, University of Malta.  He also serves as the Director of the Centre for Liberal Arts and Sciences, where he oversees a diverse curriculum including a unique course on cheese making at MQF level 6.  With a strong background in entomology and ecology, David has a deep passion for microbiology, particularly in relation to food science.  In collaboration with Mark, he successfully isolated milk-fementing microbes from local Maltese sheep and goat herds, leading to the creation of artisanal, probiotic-rich cheeses.  In recognition of his contributions to science and academia, David was honoured as a Member of the Order of Merit by the President of Malta in 2016.

Partner Outlets:

A selection of our products can be found at the following exclusive outlets