Search the Counter

Tart rhubarb (or rhubarb-strawberry in season) in a flaky butter pastry. Bake from froz...

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

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

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

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

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

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

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

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

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

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

Tart raspberries in a flaky butter pastry. Bake from frozen at 400°F for 55 minutes. Th...

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

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

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

Wild blueberries in a flaky butter-pastry double crust, finished with a sugar glaze. Ba...

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

Piave DOP — a hard cheese from the Dolomite mountains in northern Italy. Aged versions ...

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

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

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

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

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

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