If you've ever traveled to Montreal or Quebec, chances are ... of course, cheese curds, nuggets of squeaky, salty, un-aged white cheddar cheese. Meanwhile in Wisconsin, you can find a panoply ...

Some cheeses (such as cheddar) take anywhere between three and nine months to age, while cheese curds need only four to five hours to be ready. Most cheese curds are made from cheddar, although it ...

The curds need to be turned by hand. And it must be aged to a minimum of nine months. The Cheddar Gorge Cheese Company produces 60 tons of cheese each year. It takes about 10 liters of milk to ...

Poutine originated in Quebec in the 1950s and quickly became ... Finally, for the toppings, gather about 1 to 1½ cups of white cheddar cheese curds. If you can’t find curds, torn chunks of ...

We’d always thought of poutine, one of Canada’s national dishes and a standard in Quebec cuisine ... level by adding a pile of squeaky cheese curds and a generous ladle of gravy?