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

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

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

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

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

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

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

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

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

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

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

Dutch goat-milk Gouda — tangy, lighter than cow-milk Gouda, with the characteristic goa...

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

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...

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

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

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

Beemster Classic — the everyday Dutch cow's-milk cheese from the Beemster polder, aged ...

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

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

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

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