• 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.