cultura Deli – Cheese All Day, Every Day

Finnian Dunlop has a mission to bring cheese to the nation.  This is cheese that can be enjoyed every day, and cheese for special occasions.  Finn has the expertise from working in Spain, Portugal, Belgium and France, and then at Macknades in Faversham as their General Manager and Head of Buying.  Now running Cultura Deli, based in Folkestone Harbour’s Festive Marketplace for Christmas 2024, and looking for a permanent space in 2025, Folkelife was interested, on a purely professional level, in the cheese on offer.

“I am on the board of Produce In Kent so I’m a great supporter of our local cheeses.  Even though Kent isn’t a cheese county, the ones being produced here are excellent.  The UK has a great cheese-making history, and there are so many to choose from around the country.  I have some excellent Colston Bassett Stilton and these wonderful driftwoods from down in Somerset.  But I do also think it’s really important to represent the best of the international, continental cheeses on offer.  It would be sad to lose that link, especially when here in Folkestone we can see France just over beyond the Lighthouse at the end of the Harbour Arm. 

“So, I’ve got some Brie de Meaux here, and this fantastic Spanish sheep’s cheese made using cardoon thistle rennet. It gives a lovely sour taste and the texture is sublime.  What I want to do is introduce people to cheeses they might not discover.  And, by tasting something you’re familiar with here, we can then lead you on to something new and exciting.”

leap of faith

“I’ve worked in the industry for a long time now, living in different countries and working for Macknades.  I have always wanted to do my own thing, and I thought about this and wondered if now was the time.  So in the autumn of 2024 I decided to launch Cultura Deli. 

“Being at Folkestone Harbour Festive Marketplace is my first outlet and, despite the weather, it’s been great.  I love meeting the customers and having those conversations, seeing what people like and their reactions to my stock.  Repeat customers have been returning in the 5 weeks we’ve been open here, and booking in their Christmas orders. 

“It’s really important to me to be offering cut cheeses.  This is the way that people can taste and discover something new.  I also want to be presenting a range that’s accessible and approachable.  Otherwise, how else will you try something new?”

returning customers

“We all love talking about food, I certainly do.  It’s so easy here to start up a conversation with someone about what sort of cheeses they like, and to then discuss what we have on offer. 

“I’ve still got connections with Macknades so I have stocked some of their other produce here too.  There are chutneys from Karly’s Kitchen, made with vegetables all grown by her.  There are also some very good Italian pistacio spread pots and Spanish olives and crackers.  

“My produce will change with the season.  I have also been looking into making some cheese of my own too, but that’s a work in progress at the moment.  What’s been true is despite the weather this Christmas we have been very well received here.  The feedback I’m getting is really, really positive. 

“Being able to talk about food brings a smile to people’s faces, it’s a very pleasurable experience.  I’ve really enjoyed being here!”