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

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

Beemster's goat-milk version of their classic Gouda. Tangy where the cow version is swe...

Fresh cannelloni stuffed with ricotta, mozzarella, Parmigiano, and spinach, baked in to...

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

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

Local Ontario free-run eggs from a small farm — brown-shelled, fresh, with deep-yellow ...

Imported Italian casarecce — short twisted scrolls from Sicily. The curl grips sauce; t...

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

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

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

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

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

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

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

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

Cleaned squid rings and tentacles — ready for the pan, the grill, or the deep fryer. Co...

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

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

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

Imported Italian orecchiette — "little ears" from Puglia. The concave shape cradles sma...

Dutch Edam — semi-firm cow's-milk cheese coated in distinctive red wax. Milder than Gou...

Imported Italian zita tagliati — long hollow tubes meant to be broken into rough pieces...

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