Do Poutine and Cheese Curds Go Together Like Spaghetti and Meatballs?


If you like cheese, you will undoubtedly be fond of fresh and squeaky cheese curds. They’re ready to eat right out of the package and are as tasty on their own as they are with herbs and spices. If you enjoy experimenting with new recipes, you should certainly try these. Combine them with your favourites, puree them into a creamy spread or add them to a plate full of spaghetti for any event for the utmost flavour.

Cheese curds are commonly used in the best eateries and are just as fresh as a top-quality block of cheddar. Rather than being moulded for a cheese wheel, these curds are cut up and bagged to be sold immediately after being removed from the whey during the cheesemaking process. Older cheese curds can be used in salads, poutine, eggs, and deep-fried foods. Restaurants are also known for their use of fried cheese curds. 

Poutine, on the other hand, is a delightful and delectable mixture of fries, gravy and cheese curds that is considered to be one of Canada’s most iconic foods! Even though you like to eat fries with your hands, when it comes to poutine, a fork is the preferred method. Any other way to consume the combo of gravy and melted cheese is a disaster and nontraditional. It’s simpler to strike the sweet-spot with conventional gravy and fries; but, dealing with poutine or cheese curds is difficult, which is why these recipes frequently fail when we prepare them at home. 

Substitute for Cheese Curds in Poutine

Cheese curds are little bites of cheesy heaven. The freshness of cheese curds can be distinguished by how squeaky they are. Cheese is allowed to mature, hence its saltier taste. They also have a softer flavour than regular cheese and because of their freshness, cheese curds have a springier and more mouth watering feel. 

Poutine has quickly become a staple in Australia but what is the secret behind flavourful and restaurant-quality poutine? It’s the combination of a foreign delicacy topped with fresh cheese curds that proved a signature taste.

If you can’t get cheese curds, broken chunks (not shredded) of full-fat block mozzarella cheese would be the closest substitute to achieve the poutine sensation. The best part of the poutine experience is the warm, softened and shredded cheese chunks that melts beautifully with the gravy.

It’s all about the cheese curds when it comes to poutine. The authenticity of poutine is determined by the use of real cheese curds. Cheese curds are curdled milk solids that can be eaten alone as a snack or combined with various delectable dishes. Cheese curds come in two colours: white and yellow. Poutine should be made using white cheese curds.  

Paul Watson

The author Paul Watson