Search the Counter

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

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

Kashkavalo — Bulgarian and Balkan aged sheep's-milk cheese. Firm, sharp, with a flavour...

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

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

Pecorino Romano DOP — the sharp, salty sheep's-milk cheese from Lazio. The essential in...

Bothwell is a Manitoba cheesemaker known for award-winning Canadian cheeses. Varieties ...

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

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

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

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

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

Cooked ham finished with a honey-and-spice glaze that caramelizes on the surface. The s...

Whole turkey breast brined and naturally smoked in our smokehouse. Sliced thin at the c...

Pork loin cured, then smoked twice in our smokehouse for an exceptionally deep, layered...

Snowdonia is a Welsh cheddar coated in distinctive black wax, aged sharp and crumbly. T...

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

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

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

Italian cured pork salami with whole black peppercorns worked through the paste — visib...

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

The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...

The hot version of our sopressata — same flat-pressed slow cure, with chili worked thro...