Search the Counter

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

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

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

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

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

Pork sausage cured and naturally smoked over cherrywood in our smokehouse. The cherrywo...

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

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

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

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

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

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

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

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

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

Whole Mennonite-raised turkey breast brined for 8 hours, slow-roasted in-house with sal...

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

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

A rotating selection of traditional Dutch cheeses beyond our core Gouda line — boerenka...

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

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

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