Wow, Obsideon really does know his stuff.
I guess he knows food in general, makes sense.
Also.
Re: the cheese....
Most people are probably used to eating cheese, and seeing it melt.
With people having an image of melted cheese like idealized like this in their heads.
However, authentic poutine is made with cheese
curds, not cheese.Good curds in a poutine aren't all melty.
Softened outsides? Yeah. A bit of melted at the edges makes sense too.
In fact, the defining characteristic of cheese curds is the squeak.
Quote:
Cheese Curds will have a mild flavour and a rubbery texture.
Good fresh ones will squeak as you bite into them.
The squeak is caused by the proteins in the cheese, which are still very "elastic" because they have been freshly made.
Fans say any Cheese Curd over a day old ain't worth eating. After that, you won't hear or get the squeak, and they get dry and salty-tasting.
If the Cheese Curds taste really salty, they are getting really old.
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Cheese Curds
Squeak > Melt
I'm not saying the be-all-end-all is authenticity,
but if people want to judge based on criteria/characteristics of something that isn't the classic qualities,
then I think it should be specifically stated they are looking for a different style. Maybe?
I think this seems like a pretty good judgement criteria.
Quote:
Perfect Cheese – score/20
A classic poutine is made with squeaky cheddar cheese curds. These are always best at room temperature, and lose their squeak fast when kept in the fridge. This is why the best poutines use cheese made on the same day. A good curd keeps its squeak even after being smothered in gravy. The average curd diameter in your poutine should be at least 1cm. Curds should be evenly distributed throughout the poutine, not just on top. It is okay for the curd to melt a little on the outside – some people prefer a bit of melting – but it should never disintegrate into the gravy. There should be enough curds in a poutine so that you are not left staring at a large bowl of gravy & fries and wanting more – you shouldn’t ever need to ask for “extra fromage.” Other types of cheese may produce good results in designer poutines, but any such substitution should be clearly indicated on the menu.
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https://poutinepundit.wordpress.com/criteria/
Here's some curd porn for you.
thanks for all the kind comments
