I've seen them at the local farmers' markets (Phoenix area), but haven't bought any yet. I have read about poutine and deep fried curds, but what else you can do with them that's not deep fried or covered in gravy?
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.