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

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

French Brie — soft-ripened cow's-milk cheese with a bloomy white rind and a buttery, cr...

Mennonite-raised chicken cooked with carrot, celery, onion, peas, and a sage-cream grav...

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

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

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

Imported Italian semi di orzo — tiny rice-shaped pasta (also called orzo or risoni). Fo...

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

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

Fresh pasta cannelloni tubes stuffed with slow-braised veal, spinach, and Parmigiano, t...

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

The hot version of Frank's 1972 Italian sausage — same coarse-ground Ontario pork, fenn...