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

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

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

Premium ice cream from a small Ontario producer — vanilla bean, chocolate, salted caram...

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

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

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

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

Asiago DOP — Italian semi-firm alpine cheese from the Veneto region. Younger Asiago is ...

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

Beemster Vlaskaas — the cheese the Beemster polder makes for their annual flax-harvest ...

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

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

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

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...

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

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

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

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

Imported Italian spaghetti, bronze-die, slow-dried. The most versatile pasta shape, pai...

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

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

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