For the Love of Cheese
CBC Books | | Posted: November 29, 2018 5:17 PM | Last Updated: December 4, 2018
Afrim Pristine
Afrim Pristine may possess the most distinguished professional title a cheesemonger could ask for — maître fromager — but if you ask him what business he's in, he'll tell you he sells happiness. That's because cheese is inextricably linked to wonderful memories and celebrations for so many of us. No matter the occasion, cheese and cheesy dishes are always greeted with a smile.
In his first cookbook, Afrim is here to teach you the basics of more than 55 cheeses. You'll learn about the best ways to buy and store cheese, how to pair different cheeses with different beverages and how to create the cheese board of your dreams. And with his signature sense of humour and warmth, Afrim offers 60 easy and enticing recipes for every mealtime, including a bonus chapter called Low Risk, High Reward, for those moments when you're looking to simply eat cheese with the perfect accompaniment. Alongside Afrim's best dishes are 20 masterpieces from the world's top chefs — everyone from Daniel Boulud, Claudio Aprile, Anthony Walsh and Rob Gentile to Chuck Hughes, Anna and Michael Olson, Bob Blumer and more. (From Appetite)
From the book
Perhaps the best part of cheese is its year-round availability. But, with that said, it's worth remembering that cheese is really just salt and fermented milk. When you change one of those two crucial ingredients, the final outcome can vary significantly. You might think to yourself that neither of these ingredients has anything to do with the seasons, but stay with me for a second. I have an equation that will blow your mind. Here goes:
Happy animals = happy milk = happy cheese
Okay, I know, I might need to explain it a little differently.
Cows, goats and sheep — the holy trinity of cheese-making animals — all love the same things. They love good food and good weather (and who the heck doesn't?). The goal for all dairy farmers and cheese makers is to give the best possible life to these animals. The happier the animals are, the better their milk will be, and the better their cheese will be.
From For the Love of Cheese by Afrim Pristine ©2018. Published by Appetite.