Poutine

Authentic poutine uses fresh cheese curds, which are solidified pieces of curdled milk that have a distinctive 'squeaky' texture when bitten. The curds should be fresh—ideally made the same day—and are typically cheddar curds from Quebec dairy farms. String cheese or shredded mozzarella are common substitutions outside of Canada but significantly change the texture.

Traditional poutine gravy is a light brown, chicken- or beef-based sauce that is thin enough to seep into the fries but thick enough to coat them. It is typically a velouté-style gravy made from a roux and stock, seasoned with pepper. The gravy must be hot enough to slightly melt the cheese curds without fully melting them into a puddle.

Poutine is widely believed to have originated in rural Quebec in the late 1950s, with several towns claiming to be the birthplace—including Warwick, Drummondville, and Princeville. The most commonly cited origin story credits Fernand Lachance of Café Ideal in Warwick, who reportedly combined fries and cheese curds in a bag at a customer's request in 1957. Gravy was added later, creating the dish as it is known today.

'Squeaky cheese' refers to fresh cheese curds that have not been aged more than about 24 hours, producing a characteristic squeak against the teeth when eaten due to the intact calcium bonds in the protein structure. After a day or two, the curds lose their squeak as the protein structure begins to break down. This freshness is essential to authentic poutine, which is why Canadian poutine is difficult to replicate outside regions with fresh curd production.