Nah, I’m actually from just a bit north of Atlanta. However, I watch a lot of Canadian media - mainly thanks to LoadingReadyRun. I finally had poutine here about 2 years ago. It took more effort than it sounds like because cheese curds are not easily come by here, and when you find them they’re expensive.
Ah yeah, I can imagine it gets pricey depending on where you are in relation to the nearest local cheese curd makers. I’m pretty lucky, I can take a short drive to Wisconsin if I wanna stock up. It’s crazy, like, once you cross the border, even at the gas stations there’s so much cheese. So much cheese. It’s everywhere!
You can’t stock up on cheese curds, though. They lose their squeak after a couple of days. If you freeze them, they lose their squeak immediately. The best part of cheese curds are the squeek.
I’m in Minneapolis, not far from WI, and it’s a crap shoot whether you’re getting the real deal, or some unsqeaky fading flower. I mean, old curds are still good, they’re just not great.
Nah, I’m actually from just a bit north of Atlanta. However, I watch a lot of Canadian media - mainly thanks to LoadingReadyRun. I finally had poutine here about 2 years ago. It took more effort than it sounds like because cheese curds are not easily come by here, and when you find them they’re expensive.
Ah yeah, I can imagine it gets pricey depending on where you are in relation to the nearest local cheese curd makers. I’m pretty lucky, I can take a short drive to Wisconsin if I wanna stock up. It’s crazy, like, once you cross the border, even at the gas stations there’s so much cheese. So much cheese. It’s everywhere!
You can’t stock up on cheese curds, though. They lose their squeak after a couple of days. If you freeze them, they lose their squeak immediately. The best part of cheese curds are the squeek.
I’m in Minneapolis, not far from WI, and it’s a crap shoot whether you’re getting the real deal, or some unsqeaky fading flower. I mean, old curds are still good, they’re just not great.