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

Imported Italian farfalle ("butterflies" or "bowties"). The pinched centre is firmer; t...

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

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

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

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

Fresh mozzarella — soft, milky, in water. The cheese for Caprese salad (stack with toma...

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

Greek feta DOP — sheep's-milk cheese brined in salt water. Tangy, salty, crumbly. Essen...

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

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

Fontina Val d'Aosta DOP — Italian alpine cheese from the northwest, semi-soft, with a n...

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

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

Pure beef suet — the hard fat from around the kidneys, the gold standard for rendering ...

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

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

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

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

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