Search the Counter

Dutch Gouda cold-smoked over real wood. Sweet smoke, creamy cheese, perfect for melting...

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

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

Dutch Gouda aged until the cheese develops caramel and butterscotch notes and the chara...

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

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

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

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

Pecorino Romano DOP — the sharp, salty sheep's-milk cheese from Lazio. The essential in...

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

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

Whole chicken wings from Mennonite-raised birds, split into flats and drumettes — the w...

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

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...

Red snapper — firm, sweet, lightly fishy white fish. Pan-sear skin-on fillets in a hot ...

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

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

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