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

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

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

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

Imported Italian fettucce — wider than fettuccine, the maximum surface area for clingin...

Fresh potato gnocchi with black truffle worked into the dough. Drop into boiling water ...

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

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

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

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

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

Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...

Mild and medium cheddars marbled together in striking orange-and-white streaks. Tastes ...

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

Imported Italian bucatini — thick spaghetti with a hole running through the centre. The...

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

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

Imported Italian linguine. The flat profile catches creamy and seafood sauces better th...

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

Imported Italian rigatoni — large tubes with deep ridges. The ridges catch sauce, the w...

Imported Italian fusilli — long spiral twists. The corkscrew shape grips pesto and chun...

Whole boneless Mennonite-raised chicken breast brined and naturally smoked, then sliced...

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