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PHOTO BY MIKE FORD

The boutique’s 300-squarefoot cheese vault is open to the public and stocks hundreds of thousands of dollars’ worth of cheesy goodness, along with truffles, prosciutto and other treats

our game to get better and better. If you sit on your hands, nothing is going to happen. We feel like our dad gave us the keys to a Ferrari; we’ve just got to keep driving it hard.” It seems the Pristine brothers are doing just that. The Cheese Boutique has about $1.5 million invested in cheese, which is currently aging in the shop’s aging rooms. “We’ve never sold more cheese than we are now and awareness has never been higher,” says Pristine. “I think we’ve got the strongest team of staff we’ve ever had. We’re in a very good spot, making world-class products and continuing to push, thrive and set our marks here in Toronto, and to honour what my father has given us. We’re very European with old-school training but we’ve got a new-school attitude. That’s the secret of our success.” So is a strong desire to share is passion for the craft. Pristine’s forthcoming cheese-focused cookbook is being published by Penguin Random House. 58

City Life Magazine

April/May 2017

WITH SO MUCH CRAZINESS IN THE WORLD, LET’S JUST SIT BACK, OPEN SOME WINE, ENJOY SOME GOOD BREAD AND SOME FANTASTIC CHEESE

“My goal is, when you open the book, it’s like walking into the shop,” he says. “It’s about me, my personality, my stories, but most importantly, it’s going to be fun and aims to take the intimidation and pretension away from cheese, because I feel that’s a misconception.” That’s hardly a surprising statement from a man who even has a favourite joke about the foodstuff: “In queso emergency,” he grins, “I pray to Cheesus.” After all, he says, cheese is about pleasure. “It’s so gratifying going home and putting that cheese on your board, with maybe some bread, olives, some wine or a beer, and that taste, it’s such a win for people,” says Pristine. “I believe cheese is in the DNA of most North Americans, and I don’t care if you grew up with processed cheese slices.” According to Pristine, it just proves you’re a cheese fan. www.cheeseboutique.com www.mycitylife.ca

City Life Magazine — April/May 2017  
City Life Magazine — April/May 2017  
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