Squeaky cheese curds?
Where can I find some in Brooklyn? I tried the ones they had a Stinky awhile back. They were not remotely squeaky (nor sufficiently salty). I have craved these since a trip to Quebec last summer! Have car, will travel, but prefer in Western/Northern Brooklyn in possible. Thanks cheese lovers!
The difference is that squeaky is fresh, and because it's fresh, the flavor is also better. Older cheese curd doesn't squeak and isn't as tasty. Squeaky also means inherently that the curd is raw, rather than deep-fried, as you often find them in Wisconsin, or melted on poutine, as in Quebec.
I am from cheese country in northern New York state (dairy country = cheese country), and the reason that cheese curds have traditionally been a local food to big chese producing areas like NNY, Wisconsin, Quebec, etc., is that freshness is absolutely key. Once curds are a couple days old, they lose the squeak. When I was growing up, we bought curds at the cheese plant and ate them the same day. No sitting around allowed. Yes -- as lambretta says, you can nuke them to try to recreate the freshness, or freeze them, but there's no replacement for absolute freshness -- that's probably why the ones you had in Montreal were so good. They were probably right out of the factory.
There must be someone in New York state who ships superfresh curd.
Here's a place to start:
At that site you can also order Croghan Bologna, locally famous summer sausage called, which together with fresh cheese curd constituted hors doerves at special occasions in many of the households I spent time in at a kid.
I have some in the freezer from a recent trip to Jean-Talon in Montreal; they do freeze OK. (Not perfect, but yes, better than most local stuff.)
Since you have a car, Yancy's Fancy, whose sour cream and onion flavored cheese curds (in Syracuse, where I went to college, curds were snack foods, coming in a half-dozen flavors) added to a good percentage of my expanding waistband, are sold at the Wegman's in NJ. (I believe there's one just over the Outerbridge.) Nuke them for 10 seconds and you'll get that pleasing squeak. Plus, they hold up better in warm dishes like poutine, where Trader Joe's cheddar curds and Stinky's tend to melt entirely.
Mind you, that's not to say these are as good as the ones you'll find in Montreal, I find theirs to be perfect. They're just the best of an OK lot. Before they closed, I really liked what TPoutine was using; you could try to contact their old owner to see what they were using. Also, people like Mile End's poutine as well; you could ask where he's getting his from and if he can hook you up. (He imports bagels from Montreal, there's a possibility he's bringing in curds, too.)
If you find any good other sources, I'd love to hear of them.
97 Hoyt St, Brooklyn, NY 11217