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

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

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

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

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

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

Beef knuckle bones — joint bones full of collagen and connective tissue, ideal for buil...

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

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

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

Liver from younger AAA beef cattle — milder and more tender than mature beef liver. Sli...

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

Imported Italian penne candela — long, ridged, hollow tubes about 4 inches long. The dr...

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

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

Premium ice cream from a small Ontario producer — vanilla bean, chocolate, salted caram...

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

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

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

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