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

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

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

Auricchio provolone — aged Italian provolone with the characteristic sharp bite and fir...

Pecorino Romano DOP — the sharp, salty sheep's-milk cheese from Lazio. The essential in...

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

Mild and medium cheddars marbled together in striking orange-and-white streaks. Tastes ...

Fresh cannelloni stuffed with ricotta, mozzarella, Parmigiano, and spinach, baked in to...

A rotating selection of traditional Dutch cheeses beyond our core Gouda line — boerenka...

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

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

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

Real Parmigiano Reggiano DOP — aged 24 months minimum, cut from the wheel at the counte...

Dutch goat-milk Gouda — tangy, lighter than cow-milk Gouda, with the characteristic goa...