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

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

Tzatziki made in-house: strained Greek yogurt, grated cucumber (drained), garlic, fresh...

Imported Italian linguine. The flat profile catches creamy and seafood sauces better th...

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

A smaller whole free-range Mennonite-raised fryer chicken, typically 2.5–3.5 lbs. Bette...

Dutch Edam — semi-firm cow's-milk cheese coated in distinctive red wax. Milder than Gou...

Tart rhubarb (or rhubarb-strawberry in season) in a flaky butter pastry. Bake from froz...

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

Meat-free lasagna for the vegetarian table: roasted zucchini, peppers, eggplant, and sp...

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

The undyed version of our old cheddar — sharp, crumbly, with the white tone that lets t...

Ontario cheddar aged until the sharpness develops real bite and the texture begins to c...

Sicilian Pecorino with whole pistachios studded throughout — the visual centerpiece of ...

Roasted AAA beef bones simmered for 18+ hours with vegetables, herbs, salt, and apple-c...

Whole chicken wings from Mennonite-raised birds, split into flats and drumettes — the w...

Imported Italian semi di orzo — tiny rice-shaped pasta (also called orzo or risoni). Fo...

Imported Italian bucatini — thick spaghetti with a hole running through the centre. The...

Hand-breaded chicken nuggets made in-house from Mennonite-raised chicken breast cubes —...

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

Mennonite-raised chicken cooked with carrot, celery, onion, peas, and a sage-cream grav...