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Ontario cheddar aged to medium sharpness — the everyday workhorse. Strong enough to tas...

Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...

Imported Italian spaghetti, bronze-die, slow-dried. The most versatile pasta shape, pai...

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

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

Grana Padano DOP — Italian hard cheese from northern Italy, slightly milder and less co...

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

Young Dutch Gouda — aged just enough to develop the characteristic buttery profile with...

Beemster's goat-milk version of their classic Gouda. Tangy where the cow version is swe...

The Italian sausage Frank Carvelli started making in 1975 — coarse-ground Ontario pork,...

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

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

Eye of the round is a lean, working muscle from the back leg — full of beefy flavour, l...

Loose sausage meat (uncased) — the Italian seasoning blend, ready to use for holiday st...

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

Crotonese — Calabrian sheep's-milk cheese, semi-aged, with a slightly herbal profile fr...

Asiago DOP — Italian semi-firm alpine cheese from the Veneto region. Younger Asiago is ...

Ontario lamb shoulder (or Australian/New Zealand when Ontario is out of season), bone-i...

French Camembert from Normandy — soft-ripened cow's-milk cheese with a bloomy rind. Str...

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

Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...