I was “today” years old when I discovered poutine. I’d had fries with gravy before but poutine is much better! Where has this been all of my life?

Actually a bit of a fusion: birria poutine at the local Biergarten, SO GOOD!

    • hot_mocha_decaf@lemmy.cafeEnglish
      4·
      3 days ago

      Squeaky cheese

      This style of cheese originated in the province of Québec in the 1960’s. At the time, local dairy farms had surplus milk, and they needed to use it for something. Cheese-making, it turned out, was the ideal solution.

      All cheese is made from curdled milk, and Squeaky Cheese is no different. The main difference between cheese curds and the traditional blocks of cheddar you see in the grocery store is age and whey content.

      https://squeakycheese.ca/index.html

        • hot_mocha_decaf@lemmy.cafeEnglish
          1·
          2 days ago

          The standard fare poutine around here is made with curd-like mozzerella I think, its kinda mushy like the fries themselves, its just called “poutine”. I’ve never had poutine with cheese so squeaky like I had that one time in Quebec, it was firm, chewy, and loud. Probably about 15 years ago now. Never had anything like it since.

          • systemglitch@lemmy.worldEnglish
            2·
            2 days ago

            I live in Saskatchewan, and we are pretty big into poutines here. We even have a guy here that goes to each place and rates their poutines lol.

            We ( in my household) love to judge the quality of the cheese used. Curds vs mozza is quite noticeable.

            It’s my favourite cheese to just eat chunks of, quite satisfying texture.

            • SpongyAneurysm@feddit.orgEnglish
              1·
              2 days ago

              Oh you, who art so wise in the ways of poutine, please enlighten me!

              I’ve heard praise of that stuff, but you can’t get it here in Germany, so I’d have to make it myself. What would be your advice/recipe for a decent DIY poutine?

              I suppose the hardest part will be finding an acceptable type of cheese. Afaik cheese curds aren’t even produced here. Do you know anything that’s similar enough to be passable? What even are cheese curds? It’s not that we lack variety in dairy products in general, but I’ve never encountered them, or maybe there’s something getting lost in translation. My dairy vocabulary might not be up to the task.