SPECIALTY FOODS
Cheeses
A wide selection of fine local and imported cheeses
Some of our best sellers listed below
Parmigiano Reggiano
The undisputed king of all cheeses, Parmigiano needs no introduction.
Cave Aged Gruyere
A classic cheese, smooth and unpasteurized - a favourite for fondue.
Piave Vecchio Oro
Exclusively produced using cow's milk from the Belluno valleys. A hard, cooked curd cheese aged 12 months.
Blue Stilton
A hard and dry cheese that has blue veining with a rich and complex flavour. Ideal for soups, sauces, dressings, baked in a quiche or crumbled over a steak
Le Silo 5yr Cheddar
A raw cow's milk cheese from Quebec. Very sharp and flavourful with a good salty finish.
Saint Agur
A double cream blue cheese made in Mont du Velay in central France. This cheese is spreadable and melts well.
Buttermilk Blue
This deliciously creamy and mild raw cow's milk cheese comes from Wisconsin, USA. It's tangy, sweet and highly addictive.
15 month Marcel Petite Comté
A French Gruyere made from raw cow's milk in Eastern France. A great melting cheese, it has notes of hazelnuts, butterscotch, sweet orange and melted butter.
Lindenhoff 36 month old Gouda
A hard raw cow's milk cheese from Holland, Lindenhoff is a farmstead cheese which is sharp, salty, rich and smooth with lots of protein crystals and a delicious caramel finish.
Chateau de Bourgogne
Our best selling cheese, this decadent cheese hails from the Burgundy region of France, with a smooth, ivory interior that is buttery with a hint of champignon (mushroom).
Roquefort
A famous sheep's milk blue from the south of France. Crumbly and piquant, this cheese is known the world over
Truffle Brie
A rich and delicious Brie from France with a thick layer of creamy black truffle paste through the middle. Divine!
Truffle Pecorino
A hard sheep's milk cheese from the island of Sardinia, Italy.Injected with veins of freshly ground black truffle paste. Only the best wheels of Pecorino are chosen to become "Tartufo".
Le Campagnier
A washed rind, cow's milk Brie from France. It's super rich and gooey and has a much more developed flavour than a traditional brie.
Brebirousse
A deliciously ooey gooey sheep's milk cheese from France with an Annatto-tinged rind. Brebirousse, which translates into "red-headed sheep" is luscious and creamy. Try it on crusty bread with fig jam and you might get weak in the knees.
Local Meats and Handmade Charcuterie
Charcuterie
Duck Rillettes
Slow cooked and shredded duck mixed with creamy duck fat, white wine and bread crumbs. Try it spread on fresh bread with your favourite pepper jelly or spiced jam.
Coppa
The collar or "coppa" is from the top of the Boston Butt, rubbed in a blend of peppercorns, roasted garlic, fennel seed, fenugreek, cloves, juniper, and guajillo chilies.
Duck Prosciutto
Duck breast cured with Himalayan salt, organic cane sugar and star anise, cold smoked and dried.
Two River’s Jerky
Grass fed and grass finished, these locally sourced jerky are the perfect snack anytime! Sriracha Honey, Pineapple Habanero, Black Pepper and Teriyaki
Guanciale
Pork cheeks/jowls. (Guancia means 'cheek' in Italian). It is often referred to as 'Roman Bacon'. Cured with fresh rosemary, sage, lemon peel, garlic, peppercorn, and chili.
Bresaola
Beef eye of round cured with organic cane sugar and Himalayan salt. It's buttery, slightly sweet and melts in your mouth! Great umami flavour.
Elk Goteborg
Heavily spiced with red wine soaked cumin seeds and a touch of fenugreek, allspice, green cardamom and coriander.
Sour Tuscan Salami
Fraser Valley pork with pronounced flavours of red wine, fennel seed, roasted garlic, chili flakes, black pepper, and tart lactic acidity.
Smoked Venison Salami
A very mild, sweet and moist hot smoked salami. Whole mustard seeds and white wine round out this best seller.
Pickles Pantry Terrines and Pâté’s
Coming from the Cowichan Valley on Vancouver Island, these small batch Terrine’s and Pâté’s are made with locally sourced ingredients and make a fantastic addition to any charcuterie board.
Foie Gras Parfait
Made by Rougie in Quebec, these parfait's are absolutely stunning. Rich and decadent, they disappear off charcuterie boards and come with either black truffles or ice cider.
Duck Noisette Salami
Yarrow Meadow's duck with Fraser Valley pork mixed with crushed hazelnuts, hazelnut oil, organic orange peel, roasted garlic and pink peppercorns.
Spicy Venison Chorizo
Made with Fraser Valley Pork and Canadian Rangeland Venison, these hot smoked sausages are ready to eat, or tossed in a pasta or put on top of a pizza.
Artisanal Foods
Beautifully curated selection of Artisanal Products
INGRAIN Pasta
Phenomenal pasta made in Deep Cove, B.C. using old world technique, Canadian Grains and crisp, clean alpine water, Spelt, Farro and Durum semolina pasta made in interesting shapes, like Radiators!!
SaltSpring Kitchen
Made with love on SaltSpring Island, these sweet, savoury and spicy creations are essential for any cheese or charcuterie board, or spread liberally on sandwiches for a flavour bomb!
Bittered Sling
High quality, small batch cocktail bitters made from natural herbs, fruits and spices for the plate, palate and potion.
BC Brine Pickles
Small batch, hand packed, all natural, addictive pickled vegetables from Falkland, BC. All ingredients are picked, processed and packed on the farm using simple ingredients the way it's been done for hundreds of years.