The Cheesy Truth About Poutine's Signature Topping

Poutine is a Canadian dish, invented in Quebec in the 1950s, that combines crispy French fries, savoury gravy, and melted cheese. The type of cheese used in poutine is a subject of debate, with some sources claiming that only cheese curds will do, while others suggest substitutes such as mozzarella or mild cheddar. However, it is generally agreed that the cheese should be stretchy, chewy, and ideally squeaky.

Cheese curds are the traditional cheese for poutine

Cheese curds are not easy to find, however, and are usually only available in stores near dairy farms. They don't stay fresh for long, so if you can't get your hands on some, mozzarella is the next best thing. But it must be torn chunks of full-fat block mozzarella, not fresh mozzarella, and definitely not shredded! The chunks should be about the size of your little finger, so they don't melt entirely in the hot gravy. This is an important part of the poutine experience – enjoying the warm, softened cheese as you eat.

If you're feeling adventurous, you could try making cheese curds from scratch. You'll need milk, and possibly thermophilic or mesophilic cultures. There are plenty of recipes online to help you.

Mozzarella is a good substitute for cheese curds

Mozzarella has a mild, creamy flavour and melts beautifully, giving you that gooey goodness you crave in a poutine. It has a similar texture to cheese curds and will melt into a gooey mess when mixed with hot gravy, creating the desired poutine experience. To use mozzarella in your poutine, tear it into strips of varying sizes, up to about the size of your little finger. This will ensure that it doesn't melt completely and will give you the chunks of warm, softened cheese that are characteristic of a good poutine.

In addition to using the right type of cheese, it's also important to get the gravy just right. Poutine gravy should be hot—nice and bubbling when you pour it over the fries and cheese. This will help melt the cheese and create a delicious, gooey mess. A combination of beef and chicken stock, thickened with cornstarch, is a good base for your gravy. You can also add some acid, like wine or vinegar, to balance out the fat and spices such as pepper, white pepper, thyme, and parsley to boost the flavour.

So, if you're looking to make poutine but can't find cheese curds, don't worry—mozzarella can save the day! Just make sure to use the right type of mozzarella and prepare it correctly, and you'll be well on your way to enjoying a delicious, cheesy treat.

Cheddar is not a good substitute for cheese curds

While cheddar and cheese curds are both technically cheddars, they have very different tastes and textures. Cheese curds are simply solid pieces of curdled milk, and they can be eaten alone as a snack or added to other dishes like poutine. They are usually found in white or yellow colours, but white cheese curds are the ones used for poutine.

Additionally, cheese curds are not aged, whereas cheddar is. This aging process gives cheddar its distinct flavour. Cheese curds are also usually cut into chunks, rather than shredded, so they don't melt completely when added to poutine. This is an important part of the poutine experience—enjoying the chunks of warm, softened cheese along with the fries and gravy.

Finally, while it may be challenging to find cheese curds outside of Canada, it is not impossible. Some sources suggest that mozzarella, torn into chunks, is the closest possible substitute for the poutine experience. Others suggest halloumi, light cheddars, full-fat mozzarella, or cottage cheese. However, it is important to note that these are not perfect substitutes and that true poutine requires cheese curds.

Poutine gravy should be hot to melt the cheese

Poutine is a Canadian dish, invented in Quebec in the 1950s. It is made up of three key ingredients: French fries, cheese curds, and gravy. The cheese curds are traditionally made from cheddar cheese, although mozzarella is sometimes used as a substitute. The curds are solid pieces of curdled milk that are mild and salty in flavour. They are usually white or yellow in colour, with white being the preferred option for poutine.

The gravy in poutine is key to melting the cheese curds to create a deliciously indulgent dish. The gravy should be hot when poured over the fries and cheese. This is important because it melts the cheese curds, creating a gooey, indulgent texture. The gravy also softens the cheese, ensuring it is warm and softened as the dish is eaten.

A good poutine gravy should be rich and brown in colour. It is typically made with a combination of beef and chicken stock, creating a lightened-up beef gravy that is not too "meaty". The gravy can be made with cornstarch or flour to thicken it, and some recipes include additional ingredients such as wine, vinegar, tequila, or spices to enhance the flavour.

When assembling a poutine, it is important to work quickly. The fries should be hot, and the cheese curds should be at room temperature so that they start to melt as soon as the hot gravy is poured over them. This ensures that the cheese is melted and softened, creating the signature texture and taste of poutine.

In summary, the gravy in poutine plays a crucial role in melting the cheese curds and enhancing the overall taste and texture of the dish. By keeping the gravy hot and working quickly when assembling the poutine, you can ensure that the cheese melts properly, resulting in a delicious and indulgent Canadian treat.

Poutine is a Canadian dish

The cheese used in poutine is typically cheese curds, which are solid pieces of curdled milk. They can be eaten alone as a snack or added to fries and gravy to make poutine. Cheese curds can be found in white or yellow colours, but white cheese curds are the ones traditionally used for poutine. They are usually made from cheddar cheese, but sometimes young gouda is used. Cheese curds are stretchy, chewy, and often squeaky when you bite into them. They will not melt entirely in poutine, but instead, add a chewy texture to the dish.

If cheese curds are not available, some substitutes can be used, such as torn chunks of full-fat mozzarella or mild cheddar cheese. However, it is important to note that using these substitutes technically makes the dish not a true poutine. Mozzarella is often used in restaurants, which may disappoint Canadians who are used to the traditional cheese curds.

In addition to the cheese, the gravy is also a key component of a great poutine. It should be a rich, hot, brown gravy that is nice and thick so that it sits on top of the curds and melts them. The fries should be crispy on the outside and fluffy on the inside, and they can be baked, deep-fried, air-fried, or even frozen.

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