Restaurant-style poutine at home: The secret to reviving your Coaticook cheese curds

Do you have real Canadian cheese curds in your freezer? That's the key to an authentic poutine, no matter where you are. But beware: if you take your cheese curds straight from the fridge and throw them directly on your fries, you're making a rookie mistake.

The secret of connoisseurs is simple: to get the famous "squeak-squeak" sound, the cheese should never be served cold. The cold shrinks proteins and solidifies fats. The result? Your cheese becomes as quiet and hard as a block of industrial cheddar.

Why does the sacrilege of the fridge ruin your poutine?

Cheese curds are a "living" product. Their texture depends on the flexibility of their proteins.

• The return of "Squeak": The squeaking is a physical reaction that only occurs above 20°C. If the grain is cold, it will never squeak.

• Thermal equilibrium: Poutine is all about contrast. If your cheese is straight from the fridge, it will instantly cool down your gravy and you'll end up with a lukewarm dish. Nobody wants that.

Coaticook: We don't mess around with grain quality

If we go to great lengths to bring you back some Coaticook from Canada, that's no coincidence. Coaticook Dairy is an institution since 1940. Learn more about the history of Quebec's best cheese shopsTheir grain is denser and richer than industrial versions.

It is precisely this density that allows it to It freezes very wellUnlike lower-quality cheeses that become crumbly, Coaticook regains all its elasticity and its taste of fresh Eastern Townships milk, provided you know how to "awaken" it.

My method for saving your frozen cheese

I am often asked: "Is frozen food just as good?"My answer is YESBut only if you're not in a hurry. Never try to defrost it in the microwave: you'll cook the fat and ruin the texture.

Here is the only method that guarantees a successful snack:

1. Gentle thaw (24h): Leave the sachet in the refrigerator for a full day. Be patient.

2. The alarm clock on the counter (1am to 2am): This is the crucial step. Take the cheese out of the fridge well before sitting down to eat. It absolutely must reach the room temperature.

3. The ultimate test: Take a grain and crush it a little. If it's soft and warm to the touch, toss your fries: you're ready!

4. For a perfect result, coat your grains with a creamy brown poutine sauceIt is the heat of the sauce that completes the work of 'awakening' the cheese.

FAQ: Your questions about imported cheese

Does frozen cheese lose its taste?

Absolutely not. Rapid freezing seals in the flavors. Once at room temperature, the taste is identical to what you would eat straight from the dairy in Quebec.

Why doesn't my cheese make a "squeak-squeak" sound?

If he is mute, it is because he is still too coldPlace it in a warm spot in the kitchen. The "squeaking" sound is proof that the protein is relaxed and ready.

Can I refreeze the cheese after defrosting?

No. For food safety and especially for texture, never refreeze. Once thawed, consume within 1 to 2 days.

The expert's opinion: "Poutine is an art of precision. By using Coaticook grain and respecting this resting time, you offer your guests the true taste of home, even thousands of kilometers away."

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