Cheese Boutique and Afrim Pristine were featured in today's Globe and Mail:

"There is also the deep satisfaction of “bringing the cheese to another level,” says Afrim Pristine of Toronto's Cheese Boutique. “We age cheese to have products that you can't get anywhere else,” he says. “I can't buy a 10-year-old cheddar – I have to age it myself.”

Cheese Boutique has been practising affinage for the past 20 years. It has 342 wheels of Parmigiano-Reggiano aging in the cheese vault. Mr. Pristine admits it's a huge investment of time, money and energy. But when the results are great, like with the 41/2-year-old Thunder Oak Gouda, Mr. Pristine thinks it showcases both the cheese maker and Cheese Boutique."

Read it here: Makin' Cheddar Better