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

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

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

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

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

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

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...

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

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

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

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

Aged Pecorino Toscano DOP — sheep's milk cheese from Tuscany, milder than the Roman ver...

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

Dutch Gouda aged until the cheese develops caramel and butterscotch notes and the chara...