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

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

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

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

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

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

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

Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...

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

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

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

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

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

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

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

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

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

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

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,...

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

Genoa salami — cured pork salami from northern Italy, seasoned with garlic, salt, peppe...

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

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