Andy Montoya
Poutine is a Canadian dish, invented in Quebec in the 1950s, that combines crispy French fries, savoury gravy, and melted cheese curds. The cheese curds used in poutine are typically made from cheddar and are white or yellow in colour. They are essentially solid pieces of curdled milk that can be eaten alone as a snack or added to dishes like poutine. Fresh cheese curds, preferably not more than 24 hours old, are considered ideal for poutine as they provide a soft and squeaky texture.
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What You'll Learn
Cheese curds are solid pieces of curdled milk
When it comes to making poutine, cheese curds are considered essential. Poutine is a Canadian dish, originating in Quebec in the 1950s, that combines French fries, gravy, and cheese curds. The cheese curds used in poutine are ideally fresh, no more than 24 hours old, and at room temperature to provide a soft and squeaky texture. White cheese curds are the typical choice for poutine, although yellow or orange curds can also be used.
The freshness of the cheese curds is important, as older curds lose their squeakiness due to the breakdown of proteins over time. This squeakiness is caused by the curds' tightly bound proteins rubbing against the enamel of the teeth when bitten into. While fried cheese curds may lose some of their squeakiness, they gain a gooey, melted texture that is also enjoyed by many.
While cheese curds are the traditional choice for poutine, they can be difficult to find in some areas due to their short shelf life. As a result, substitutions such as torn chunks of full-fat mozzarella, halloumi, light cheddar, or cottage cheese have been suggested. However, true enthusiasts insist that only real cheese curds can create an authentic poutine experience.
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White cheddar cheese curds are the most authentic
Poutine is a Canadian dish, invented in Quebec in the 1950s, that combines crispy French fries, savoury gravy, and melted cheese curds. While some recipes suggest using shredded mozzarella cheese, it is widely agreed that cheese curds are essential for authentic poutine.
The "squeak" of the cheese curds is a result of the sound of the cheese curd's tightly bound proteins rubbing against the enamel of the teeth. This sound is a sign of freshness, as the acids in the cheese curds cause proteins to break down over time.
While white cheddar cheese curds are the most authentic, they can be hard to find outside of Canada. Some substitutes that can be used in poutine include mozzarella cheese, halloumi, light cheddar, or cottage cheese. However, it is important to note that these substitutes may not provide the same flavour and texture as white cheddar cheese curds.
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Fresh cheese curds are soft and squeaky
Fresh cheese curds are typically made from milk that has been curdled with acids and enzymes (rennet). The curds are then drained of their liquid (whey), salted or brined, and left to age. When eaten, the sound of the cheese curd's tightly bound proteins rubbing against the enamel of the teeth creates a distinctive "squeak". This sound is an indication of freshness, as the acids in the cheese curds cause proteins to break down over time.
The freshness of the cheese curds is important for achieving the desired soft and squeaky texture in poutine. Ideally, the curds should be no more than 24 hours old and at room temperature when used in the dish. This ensures that the cheese is soft and has not yet hardened or become too tangy.
The size of the cheese curds also matters. Larger curds are preferred for poutine as they create a more substantial bite and a more indulgent experience. These larger curds are harder to find and are typically only available near dairy farms. However, smaller curds can also be used if they are not shredded, as this would cause them to melt completely and affect the texture of the dish.
While fresh cheese curds are traditional in poutine, fried cheese curds can also be used. Fried cheese curds have a gooey, melted texture that differs from the soft and squeaky freshness of the raw curds. They may also be seasoned with various flavours, such as dill, jalapeño, or tomato basil.
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Fried cheese curds are gooey and melty
Cheese curds are solid pieces of curdled milk, which can be eaten alone as a snack or added to dishes like poutine. They are typically drained of their liquid (whey), salted or brined, and left to age. Fresh cheese curds have a distinctive "squeak" when eaten, which comes from the curds' tightly bound proteins rubbing against the teeth. This sound indicates freshness, as the proteins break down over time, causing the curds to lose their squeakiness.
Fried cheese curds, while losing some of their squeakiness, become gooey and melty, adding a unique texture and flavour to poutine. The frying process also increases the number of calories in the curds, making them even more indulgent.
When making poutine, it is important to use fresh cheese curds to achieve the desired texture and taste. The curds should be no more than 24 hours old, at room temperature, and broken into bite-sized pieces. White cheese curds are traditionally used in poutine, but mozzarella or other types of cheese can be substituted if necessary.
By frying the cheese curds and combining them with crispy French fries and savoury gravy, poutine becomes a delicious and indulgent dish, with the gooey and melty cheese curds creating a unique and satisfying experience.
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Mozzarella is the best substitute for cheese curds
Poutine, a Canadian dish, is a delicious combination of crispy French fries, savoury gravy, and melted cheese curds. While cheese curds are key to an authentic poutine experience, mozzarella is a suitable substitute.
Cheese curds are solid pieces of curdled milk, typically sourced from dairy farms. They are slightly salty and have a pure dairy taste, with a springy, bouncy texture. However, they are not easily accessible in all regions and have a short shelf life, making them difficult to find outside of Canada and dairy-producing areas.
Mozzarella, a popular and versatile cheese, can be used as a substitute for cheese curds in poutine. While it may not provide the exact same taste and texture, it is a suitable alternative for those who cannot access cheese curds. When using mozzarella, it is recommended to use torn chunks of full-fat block mozzarella, similar to the type used on pizzas, rather than fresh mozzarella. This ensures that the cheese doesn't melt completely when mixed with the gravy.
Mozzarella is a good substitute for cheese curds because it has a similar texture and taste. It is a mild cheese, similar to the mild flavour of fresh cheese curds. Additionally, the process of making mozzarella and cheese curds is comparable, as they both involve the binding of milk proteins. While mozzarella is stretched and eaten fresh, cheese curds are simply left in their original milk state, giving them a similar consistency.
While some may argue that using mozzarella in poutine is an insult to Canadian cuisine, it is important to remember that the availability of ingredients varies by region. If you are unable to find cheese curds, mozzarella can be a satisfactory substitute to create a delicious poutine dish.
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Frequently asked questions
Poutine cheese curds are made from milk. They are solid pieces of curdled milk.
The cheese curds used in poutine are typically made from cow's milk.
Poutine cheese curds are usually white, but they can also be yellow or orange.
Some substitutes for poutine cheese curds include mozzarella, halloumi, light cheddar, cottage cheese, and full-fat mozzarella.
Poutine cheese curds are known for their soft and squeaky texture.
