But when it comes to deep-frying cheese, you’d be hard-pressed to beat the pleasure of a fried cheese curd. It’s a signature Wisconsin item for a reason! there's even a Master Cheesemaker for curds. One taste, and you'll see why. These squeaky, bite-sized cheeses become melty an...
Next, you want to strain the curds through a cheesecloth and rinse the curds with cold water. This really helps to cool the cheese and it helps wash away the lemon juice or vinegar. Then, gather up the corners of the cloth and squeeze out the excess liquid from the cheese. Many recipes...
Chez Ashton (Vieux-Québec, Saint-Roch, or Montcalm):Delicious gluttony made of fries, squeaky cheese curds and piping hot gravy. Almost every restaurant sells poutine, but the best traditional poutine in the city starts with Chez Ashton. A Québec institution, it serves up poutine in large, ...