Mar 9, 2009
Afrim Pristine, official Cheese-keeper, pictured in a moment of Inspiration. What he has here are several sheep's milk cheeses made in Ingersoll, Ontario, exclusively for Cheese Boutique.
He drowns it in olive brine from Peruvian Alphonso olives...
Authentic olive branches are also placed in the Italian ceramic jug, imparting a fresh olive aroma.
The lid is put in place, and in the olive bath the cheese shall stay until it is time.
How long, you ask????
As Afrim says: When Mother Nature tells us it's ready, well then it is ready....
Posted by Oreagano at 11:27:00 AM