Pristine - For the love of cheese: recipes and wisdom from the Cheese Boutique

I have often said that cheese is Gods gift to chefs. But Afrim Pristinewell, he is Gods gift to cheese! Not only is he generous with his encyclopedic knowledge, but his passion and appreciation for cheese knows no bounds.

I have come to know Afrim and his family slowly over the years. I would often shop at Cheese Boutique and see a young Afrim buzzing around the store, offering a slice of Manchego here or a taste of burrata there. His father, Fatos, might come over with a big copper tray of North African or Moroccan tea while his mom, Modesta, would pour a little Prosecco, and offer sausage rolls or cheese turnovers. Sometimes shopping there meant having a three-, four- or five-course lunch! Its clear that the Pristines are all larger-than-life individuals who truly love what they do. Running Cheese Boutique has been the center of their lives, culture, and dreams for years. When you visit the store, you are embraced by their genuine warmth and hospitality. And while Cheese Boutiques range of product, quality, and consistency are second to none, its the Pristine family that makes it such a wonderful place to visit.

But theres no one quite like Afrim himself. An expert in his field, he never fails to regale you with a great story about a cheesemaker, or an interesting tidbit about the goats, cows, or sheep. He is not afraid to approach a table full of chefs or CEOs and wax poetic about a cheeses taste profile or aging process. Its incredible to hear someone speak so intelligently and passionately about food. His excitement is absolutely infectious and with this book, hell be able to share that excitement with cheese-lovers worldwide. For too long, Afrims recommendations have been limited to those lucky few who know him personally. In my experience, whether its sourcing the perfect blue-veined cows milk cheese for Auberge du Pommiers cheese cart, picking the squeakiest cheese curds for Bannocks poutine, or introducing the O&B team to a new type of cheese altogether, Afrim stays on top of his game. He travels far and wide to different dairies and farms, and brings that connection back to his customersand now, to you, his readers.

As both a professional chef and a home cook who has enjoyed the expertise and warm hospitality of Afrim and Cheese Boutique for many years, its so gratifying for me to see Afrim publish a cookbook all about his truest passion. I hope Afrims lifelong love of cheese and this incredible collection of recipes will inspire you as it has me.

Michael Bonacini

Co-founder, Oliver & Bonacini Hospitality

Dad, Agim and me at the store in 1997.