Search the Counter

Raw jumbo shrimp at 16–20 per pound — the size that takes any preparation. Peel-on (bes...

Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...

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

Slow-baked bread pudding made with day-old brioche, eggs, milk, cinnamon, vanilla, and ...

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

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

Lasagna made the way Italian grandmothers make it: hand-layered fresh egg pasta sheets,...

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

Smaller version of our fresh potato gnocchi — about half the size, more delicate. Drop ...

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

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

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

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

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

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

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

Fresh Mennonite-raised chicken feet, cleaned. Essential for dim sum-style braised phoen...

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

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

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

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

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

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

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