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Dutch Gouda cold-smoked over real wood. Sweet smoke, creamy cheese, perfect for melting...

Premium ice cream from a small Ontario producer — vanilla bean, chocolate, salted caram...

Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...

English-style cheddar cold-smoked over applewood. Sweeter smoke than maple, milder ched...

Medium cheddar with grated fresh horseradish blended in. The sharpness of horseradish b...

Beemster XO — the flagship of the Beemster range, aged 26+ months. The longest aging br...

Danish Havarti with chopped jalapeño peppers worked through the paste. Creamy base, slo...

Dutch Gouda with whole cumin seeds worked through the paste. The earthy, slightly bitte...

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

Chicken sausage made with Mennonite-raised ground chicken, sundried tomato, garlic, bas...

Dubliner Irish cheese — aged 12+ months, with a flavour somewhere between sharp cheddar...

Haddock fillets — the British classic for fish and chips. Mild flavour, flaky texture, ...

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

The same medium cheddar without the annatto colouring — pure white, clean flavour. Many...

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...

Fontina Val d'Aosta DOP — Italian alpine cheese from the northwest, semi-soft, with a n...

Orange roughy fillets — mild, flaky white fish from deep New Zealand waters. Best treat...

Atlantic salmon cured with salt and sugar, then naturally cold-smoked in our smokehouse...

Young Ontario cheddar, aged just long enough to develop a clean cheddar flavour without...

Bone-in, skin-on chicken breasts from Mennonite-raised birds. The bone holds the meat t...

Kashkavalo — Bulgarian and Balkan aged sheep's-milk cheese. Firm, sharp, with a flavour...

Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-bla...