Search the Counter

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

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

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

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

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

Jumbo shrimp in light tempura batter, frozen for freshness. Deep-fry from frozen at 375...

Imported Italian tubetti rigati — tiny ridged tubes. The traditional pasta for pasta e ...

Hand-breaded chicken fingers from real Mennonite-raised chicken tenderloins. Marinated ...

Imported Italian linguine. The flat profile catches creamy and seafood sauces better th...

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

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

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

Mennonite-raised chicken cooked with carrot, celery, onion, peas, and a sage-cream grav...

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

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

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

Hand-stretched pizzas made with Italian 00 flour dough, San Marzano tomato sauce, fresh...

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

Meat-free lasagna for the vegetarian table: roasted zucchini, peppers, eggplant, and sp...