Afrim Pristine is Canada’s premier cheese expert and owner of the Cheese Boutique, with over 23 years of experience in the art of cheese making. From studying with some of the world’s greatest cheesemakers as well as hands-on training from his father and some of the world’s most renowned dairy farmers, Afrim was honoured as one of the world’s youngest people, and only Canadian, to be awarded the title of Maître Fromagere in 2013, by the Guilde Internationale des Fromageres in France. Afrim was also the youngest Canadian recipient of the Chevalier distinction from the Confrerie des Chevaliers du Taste Fromage de France in 2007 and was also named to the Top 30 Under 30 food industry list by the Ontario Hostelry Institute.
“This recipe is low risk, with very high impact, using four ingredients that marry so well together. The cheese is complex, salty and nutty; the honeycomb adds sweetness; the chocolate adds a rich and bitter flavour and the crostini has the crunch. It's the perfect snack after a big meal and a total flavour explosion in your mouth. Lastly, it's impossible to screw up.”
Carefully cut the rind off the Ontario aged gouda and shave the cheese with a vegetable peeler. Work slowly, aiming for super thin shavings – they work best for this recipe.
Place the cheese shavings in the centre of your serving vessel (something nice please; get fancy!)
Put a couple of heaping spoonfuls of honeycomb anywhere on the plate. (Are you making it look nice? I hope so. These are some worthy ingredients.)
Slice and toast up a loaf of your favourite fruit and nut bread (1/2 inch thick), and serve on the side.
Take the chilled chocolate and rasp or grate it onto the cheese. The trick here is to get the honeycomb, chocolate and toasted bread all in one bite.