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

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

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

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...

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

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

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

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

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

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

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

Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

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

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

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

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

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

Montasio DOP — Italian alpine cheese from Friuli, semi-firm, nutty. The traditional che...

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

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

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

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

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