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
    22·
    17 days ago

    It’s been in Quebec, where it’s made with squeaky cheese. I had some from a roadside poutine stand there one time. The first time I ever had poutine was in Timmins, Ontario, about 40 years ago. Blew my mind it was so good.

    • iocase@lemmy.zipEnglish
      5·
      17 days ago

      It’s literally everything the caveman lizard brain craves in food. Salt, fat, carbs, yummy texture and flavour.

      • hot_mocha_decaf@lemmy.cafeEnglish
        4·
        16 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·
            15 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·
              15 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.