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

Lasagna made the way Italian grandmothers make it: hand-layered fresh egg pasta sheets,...

Imported Italian bucatini — thick spaghetti with a hole running through the centre. The...

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

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

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

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

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

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

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

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

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

Creamy Danish Havarti — semi-soft, buttery, with tiny irregular holes throughout the pa...

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...

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

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