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

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

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

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

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

Montasio DOP — Italian alpine cheese from Friuli, semi-firm, nutty. The traditional che...

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

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

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

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

Beemster XO — the flagship of the Beemster range, aged 26+ months. The longest aging br...

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

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

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

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

Fresh potato gnocchi with black truffle worked into the dough. Drop into boiling water ...

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

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

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

Fresh Mennonite-raised chicken necks — the secret stock-builder ingredient, full of con...

Chicken supreme — a French preparation where the bone-in breast is left attached to the...

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

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