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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...

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

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

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

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

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

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

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

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

Piave DOP — a hard cheese from the Dolomite mountains in northern Italy. Aged versions ...

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

Fresh potato gnocchi — pillowy, light, made from real Yukon Gold potatoes. Drop into bo...

Wild blueberries in a flaky butter-pastry double crust, finished with a sugar glaze. Ba...

Breaded and pan-fried eggplant layered with tomato sauce, ricotta, mozzarella, and Parm...

Manchego DOP — Spanish sheep's-milk cheese from La Mancha, aged 3 to 12+ months. Distin...

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

Imported Italian radiatori — shaped like miniature radiators, with deep ridges and ruff...

Imported Italian rigatoni — large tubes with deep ridges. The ridges catch sauce, the w...

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

Pre-cooked jumbo shrimp at 16-20 per pound — peel-on or peeled. Thaw, arrange on ice wi...

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

Fresh potato gnocchi with porcini mushroom worked into the dough. Drop into boiling wat...

Imported Italian tubetti rigati — tiny ridged tubes. The traditional pasta for pasta e ...