• Kecessa@sh.itjust.works
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    1 year ago

    Because the cheese is hard to come by outside of Eastern Canada, you can find it outside of Quebec if you’re close to it but don’t go too far…

    • 🇰 🌀 🇱 🇦 🇳 🇦 🇰 ℹ️@yiffit.netM
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      1 year ago

      You can find squeaky cheese curd here in the states, too. It’s not a hard cheese to make; though the local microbiology would potentially alter the taste from the “original” flavor. It’s certainly squeaky. To me it just tastes like mozzarella with a bit more tang. The American kind, I mean.

      What’s the OG cheese taste like? Is it even close enough to another, more universal cheese? 🤔

    • Scott@sh.itjust.works
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      1 year ago

      This exactly, every time I tell someone that the cheese down in the states isn’t right, they don’t believe me.

      I LOVE poutine and every time I’m in Canada I get as much of it as possible lol

    • bjorney@lemmy.ca
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      1 year ago

      The cheese is nothing special, it’s basically cheddar in non-brick form. If poutine was popular in the states there could be a booming curd market in no time

      • Kecessa@sh.itjust.works
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        1 year ago

        It’s not that it’s not in a brick form, it’s also “not finished”… Around here there’s a small cheese maker that even sells it one step earlier in the preparation, so it’s like having just the small grains from cottage cheese, they serve it in its whey, still warm, people eat it with chips and it’s even more squeaky than the curds used for poutine!

      • Bo7a@lemmy.ca
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        1 year ago

        It turns out I was wrong. The problem with Quebec curd cheese outside of Quebec is not that it is un pasteurized. It is that it does not have a holding period long enough to meet the food safety regs.

        It is unpasteurized “raw” cheese. Which is why it is different. It is actually illegal to sell in many places due to not having been pasteurized.