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The Italian sausage Frank Carvelli started making in 1972 — coarse-ground Ontario pork,...

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

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

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

Genoa salami — cured pork salami from northern Italy, seasoned with garlic, salt, peppe...

The mild version of our landjaeger — same German dry-cure, no chili. Snack-friendly, lu...

Chicken sausage from Mennonite-raised ground chicken, with mild herbs (parsley, oregano...

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

Orange roughy fillets — mild, flaky white fish from deep New Zealand waters. Best treat...

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

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

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

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

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

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

Village ham — a traditional country-style cooked ham, mildly seasoned, sliced thin at t...

Grana Padano DOP — Italian hard cheese from northern Italy, slightly milder and less co...

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

Haddock fillets — the British classic for fish and chips. Mild flavour, flaky texture, ...

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...

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...