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

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

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

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

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

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

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

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

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

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

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

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

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

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

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

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

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

Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...

Frozen lobster tails — restaurant-grade quality, flash-frozen at peak freshness. Thaw o...