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

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

Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

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

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

Ontario cheddar aged to medium sharpness — the everyday workhorse. Strong enough to tas...

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

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

Dubliner Irish cheese — aged 12+ months, with a flavour somewhere between sharp cheddar...

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

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

Dutch Edam — semi-firm cow's-milk cheese coated in distinctive red wax. Milder than Gou...

The premium version of our mortadella with whole pistachios studded throughout. Green p...

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

Beemster's goat-milk version of their classic Gouda. Tangy where the cow version is swe...

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

Auricchio provolone — aged Italian provolone with the characteristic sharp bite and fir...

Salametti — smaller cured Italian salami sticks, typically 6–8 inches. Same cure as Gen...

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

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

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

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

The hot version of our sopressata — same flat-pressed slow cure, with chili worked thro...