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

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

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

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

Roasted Mennonite-raised chicken bones simmered for 18+ hours with onion, carrot, celer...

Diced AAA beef braised in red wine, onions, mushrooms, and herbs until silky, topped wi...

The hot version of Frank's 1975 Italian sausage — same coarse-ground Ontario pork, fenn...

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

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

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

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

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

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

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

The same medium cheddar without the annatto colouring — pure white, clean flavour. Many...

Imported Italian fettucce — wider than fettuccine, the maximum surface area for clingin...

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

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

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

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

Imported Italian fusilli — long spiral twists. The corkscrew shape grips pesto and chun...

Bothwell is a Manitoba cheesemaker known for award-winning Canadian cheeses. Varieties ...

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

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