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

Snowdonia is a Welsh cheddar coated in distinctive black wax, aged sharp and crumbly. T...

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

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

Beemster Vlaskaas — the cheese the Beemster polder makes for their annual flax-harvest ...

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

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

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

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

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

Aged Pecorino Toscano DOP — sheep's milk cheese from Tuscany, milder than the Roman ver...

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

Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...

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

Asiago DOP — Italian semi-firm alpine cheese from the Veneto region. Younger Asiago is ...

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

The undyed version of our old cheddar — sharp, crumbly, with the white tone that lets t...

Grana Padano DOP — Italian hard cheese from northern Italy, slightly milder and less co...

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

Yorkshire Wensleydale — crumbly, mild, slightly sweet English cheese. The version with ...

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

The mild version of our landjaeger — same German dry-cure, no chili. Snack-friendly, lu...

Italian cured pork salami with whole black peppercorns worked through the paste — visib...

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...