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English-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built...

Tart raspberries in a flaky butter pastry. Bake from frozen at 400°F for 55 minutes. Th...

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

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

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

Imported Italian zita tagliati — long hollow tubes meant to be broken into rough pieces...

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

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

Dutch Gouda aged until the cheese develops caramel and butterscotch notes and the chara...

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

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

Diced AAA beef braised in red wine, onions, mushrooms, and herbs until silky, topped wi...

Yorkshire Wensleydale — crumbly, mild, slightly sweet English cheese. The version with ...

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

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

Sole fillets — delicate, thin, fast-cooking. Dust with seasoned flour, pan-fry in butte...

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

Aged Pecorino Toscano DOP — sheep's milk cheese from Tuscany, milder than the Roman ver...

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

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

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

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

French Brie — soft-ripened cow's-milk cheese with a bloomy white rind and a buttery, cr...