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Why can't LA get real, squeaky, Quebec-style cheese curds?

annagranfors | Mar 1, 201512:55 PM

With one exception, Eagle Rock's Milkfarm, they simply can NOT be found, and even there, they order them from Utah...they're good, but not Quebec-good. There are plenty of recipes online, but I don't have the time to make them–but would pay/buy them constantly if they were available would quite a few other Canadian/upper Midwest expats, I'm sure.

I suppose their shelf-life has something to do with it...they *need* to be really, no–they probably wouldn't be in every supermarket. But if you could spread their distribution across about a dozen artisanal cheese stores (and a Whole Foods or five), I suspect you'd have customers waving money to buy them, for poutine or just to snack on.

Any other curd fans out there with me...? Make them, and they will come! :)

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