The Best Cheeses To Smother Your Poutine

Poutine is a Canadian dish composed of fries topped with cheese and hot gravy. The cheese used in poutine is traditionally cheese curds, which are crumbles of cheese that have been separated from the whey and have a mild, salty flavour. They are typically made from pasteurised milk and are sometimes referred to as squeaky cheese. Cheese curds can be found in white or yellow, but white cheese curds are preferred for poutine. If cheese curds are unavailable, mozzarella or mild cheddar can be used as a substitute.

Cheese curds are the authentic choice

Cheese curds are what make poutine "authentic". They are typically found in white or yellow colours, with white cheese curds being the preferred choice for poutine. These curds are placed on top of the fries and then smothered in hot gravy, which melts the cheese just enough to create a deliciously chewy texture. The result is a perfect blend of crispy, cheesy goodness smothered in brown gravy.

Poutine is considered one of Canada's greatest inventions and can be found on almost every menu in the country, including fast-food restaurants. It is even served at McDonald's! While you can use other types of cheese in a pinch, such as shredded mozzarella or mild cheddar, cheese curds are what make poutine truly special. They add a unique texture and flavour that is hard to replicate with other cheeses.

If you want to make authentic poutine at home, it is important to start with the right ingredients. For the fries, Russet potatoes are a popular choice due to their starchiness and low moisture content. As for the gravy, a good homemade beef gravy made with beef stock or broth is ideal, although canned or leftover gravy can also be used. And of course, don't forget the cheese curds! They can be found in the deli section of most grocery stores or ordered online if you can't find them locally.

So, if you're looking to create an authentic poutine experience, be sure to use cheese curds. They are the traditional choice and add a delicious, chewy texture to this iconic Canadian dish.

Mozzarella is a good substitute

Poutine is a Canadian dish that originated in Quebec in the 1950s. It is made of French fries topped with cheese curds and hot gravy. The gravy melts the cheese, creating a deliciously gooey dish.

Cheese curds are simply solid pieces of curdled milk. They can be eaten alone as a snack or added to fries and gravy to make poutine. They come in white or yellow, and the white variety is typically used for poutine.

If you can't find cheese curds, you can use mozzarella as a substitute. It is important to use chunks of full-fat block mozzarella, not fresh mozzarella. The chunks ensure that the cheese doesn't melt completely, giving the dish a nice, chewy texture.

When assembling your poutine, it is crucial to have the fries and gravy very hot. This will help the cheese melt slightly and create the perfect, gooey consistency.

So, if you're craving poutine but can't get your hands on some cheese curds, don't worry – mozzarella is a great substitute. Just be sure to use chunks of full-fat block mozzarella, and you'll be well on your way to enjoying a delicious, cheesy plate of poutine.

Cheddar is not the best substitute

While cheddar cheese curds are technically the type of cheese used in poutine, they don't taste like regular cheddar. The taste is much more mozzarella-like – soft, pliable, and subtly flavoured. So, if you can't get hold of cheese curds, it's better to substitute them with torn chunks of full-fat block mozzarella cheese (not fresh mozzarella). This is because you want the cheese to stay in chunks so that it doesn't melt completely and mix with the gravy. Cheddar, on the other hand, will melt too much and won't provide the same textural experience.

Mozzarella cheese is also a better substitute because it is stretchier than cheddar, which is an important quality when it comes to poutine. The stretchiness of the cheese is what creates that indulgent, messy, and over-the-top eating experience that poutine is famous for. The cheese should be big and stretchy, so it can be pulled apart in long strings as you eat it.

Another reason why cheddar is not the best substitute is that it has a stronger flavour than mozzarella. Mozzarella has a mild and subtle taste, which allows the flavour of the gravy to shine through. Cheddar, on the other hand, might overpower the other ingredients and make the dish taste too cheesy.

Finally, traditional cheese curds are young cheddar, which means they have a mild salty flavour and a chewy texture. They will not melt entirely in poutine, instead adding a satisfyingly chewy texture to the dish. Cheddar, on the other hand, will likely melt too much and not provide that same textural contrast.

Poutine is a Canadian dish

While making poutine, it is essential to focus on the fries and the gravy. For the fries, starchy potatoes like Russet potatoes are ideal as they result in crispy French fries that are fluffy on the inside. The potatoes are cut into thin strips and soaked in cold water before frying to prevent them from browning. Double frying the potatoes at different temperatures ensures the fries are cooked perfectly on the inside and golden brown and crispy on the outside.

The gravy is typically made with butter, fresh herbs, flour, beef and chicken broth, cornstarch, salt, and pepper. The butter is melted, and the herbs and flour are added before whisking in the broths and cornstarch to create a thick and flavorful gravy.

Now, let's talk about the cheese. Cheese curds are the traditional choice for poutine, and they are simply solid pieces of curdled milk. They can be found in white or yellow colours, and white cheese curds are the preferred option for poutine. These curds add a chewy texture to the dish and are known for their mild, salty flavour. If cheese curds are not available, mozzarella cheese can be used as a substitute, although it is not considered authentic poutine.

To assemble the poutine, the fries are placed in a bowl or on a platter, and hot gravy is ladled over them. The cheese curds are then added, and the dish is served immediately. The heat from the gravy melts the cheese slightly, creating a delicious and indulgent meal.

It originated in Quebec in the 1950s

Poutine is a Canadian dish of French fries and cheese curds topped with a brown gravy. It was born in rural Quebec in the 1950s, specifically in the Centre-du-Québec region, though its exact origins are uncertain, and there are several competing claims regarding its invention.

The most widespread story is that poutine originates from a restaurant formerly called Le Lutin qui rit in Warwick. In 1957, a client named Eddy Lainesse asked the owner, Fernand Lachance, to mix the cheese curds with the fries. Lachance is said to have exclaimed, "Ça va faire une maudite poutine!", which means "It will make a damn mess!". The dish appeared on the establishment's 1957 menu, and in 1962, Lachance added hot gravy to the mix to keep it warm.

Another claim to the invention of poutine is made by the drive-in restaurant Le Roy Jucep in Drummondville. Owner Jean-Paul Roy began serving French fries with gravy in 1958, and some customers would add a side order of cheese curds. In 1964, he added the combination to the menu as "fromage-patate-sauce" (French for "cheese-potato-sauce"), later changing the name to poutine.

Other possible places of origin include the region of Nicolet in Centre-du-Québec, Saint-Hyacinthe in Montérégie, and the restaurant La P'tite Vache in Princeville, which was founded in 1966. The high number of cheese dairies producing cheddar cheese curds in these regions could explain the popularity of poutine.

Poutine was originally consumed in small "greasy spoon" diners, pubs, roadside chip wagons, and ice hockey arenas in Quebec's dairy region. It remained a local snack food for decades due to the narrow freshness window of cheddar cheese curds. In the early 1970s, it began to spread to other parts of Canada, with La Banquise in Montreal and Burger King outlets in Quebec and Ontario serving it on their menus.

Over the years, poutine has become a symbol of Québécois and Canadian cuisine and culture, celebrated in annual festivals and even served at the White House during a state dinner hosted by President Barack Obama and Canadian Prime Minister Justin Trudeau in 2016.

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