Parmigiano Reggiano Cheese
Expertly produced in the Emilia Romagna Region of Northern Italy, this fine cheese carries the D.O.P. designation. Made from cow’s milk and aged for a minimum of 24 months, Parmigiano Reggiano is firm, yet crumbly, with a slight crystalline texture. Rich in umami, with subtle nuances of sweet and nuttiness, this King of Cheeses needs little adornment: place an unwrapped wedge on a wood board or plate and break it off into chunks. Serve alongside organic speciality honey, or a high-quality Balsamic Vinegar of Modena.
Grana Padano Cheese
Grana Padano is a hard, cow’s milk cheese produced in the valley of the Po river, in Northern Italy carrying the D.O.P. designation. Grana means “grain”, effectively encapsulating the texture of the crystal-like, and crumbly cheese. Grana Padano is also made entirely from partially skimmed milk which speeds up the process of maturation to 16-20 months, resulting in a softer, more subtly savoury flavour rather than its saltier counterparts. For this reason, Grana Padano works brilliantly in recipes, either grated or shaved, to enhance the flavour of the dish.
Pecorino Romano Cheese
Pecorino Romano is a hard, sheep’s milk cheese produced in Lazio, like its name suggests, in the central Italian countryside around Rome. It carries the D.O.P. designation, thereby maintaining its excellence in quality. The texture of Pecorino Romano is crumbly, yet more grainy than crystalline. The flavour, sharp and salty, packs a pleasant punch. This cheese is complex, and it shines in the simplest recipes, like the iconic spaghetti cacio e pepe, using only spaghetti pasta, freshly cracked black pepper, and a generous handful of the grated cheese.
Crotonese cheese is a hard, sheep’s milk cheese produced in Calabria, in southern Italy. It carries the prestigeous D.O.P. designation, indicating it’s excellence in quality and authenticity. It’s a waxier, less grainy variety than its Roman cousin, Pecorino Romano, though still intensely savoury with a nutty kick. Crotonese is identified by the delicate ribbed pattern on its rind, an imprint from the whicker baskets in when it’s aged.
A mellow, and mild cow’s milk cheese with a firm texture and long baton-like shape. It melts really well, making it an ideal addition to any pizza, hot sandwich, or gratin dish. It is also perfect for snacking with crackers and fresh or dried fruit. This product is made locally in Canada.
Mascarpone Cheese – Imported from Italy
Italy’s answer to cream cheese. A creamy, tangy, spreadable cheese that tastes delicious in sweet or savoury dishes. An essential ingredient in Tiramisu, an iconic Italian dessert. Add a spoonful to your favourite risotto for a creamy finish or blend with garlic and herbs for a tasty spread. This product is imported from Italy.
Mascarpone Cheese – Locally Made
Italy’s answer to cream cheese. A creamy, tangy, spreadable cheese that tastes delicious in sweet or savoury dishes. An essential ingredient in Tiramisu, an iconic Italian dessert. Add a spoonful to your favourite risotto for a creamy finish or blend with garlic and herbs for a tasty spread. This product is made locally in Canada.
Canadian Cow’s Milk Creamy Feta
Creamy, spreadable cow’s milk feta with a fresh, salty flavour. A different take on labneh or Greek yogurt. Perfect for dips and spreads. This product is made in Canada.
Canadian Cow’s Milk Hard Feta
Hard and crumbly cow’s milk cheese with a fresh, salty flavour. Delicious when crumbled in hot or cold dishes! This product is made locally in Canada.