June 23, 2018

As July approaches, we become more and more aware of the red-and-white that decorates shops and street corners. We see defining words showing up on signage: ‘hockey’… ‘eh’… ‘beaver & moose’….and, of course, ‘poutine’!

Poutine has become a signature dish of Canada, and more specifically Quebec. It shows up in a broad spectrum of fast food chains, as well as in more elite restaurants. The signature fries topped with cheese curds and gravy can also go gourmet with additions of bacon, chicken, and even lobster. 

Despite the popularity, many Canadians do not know these interesting tidbits:

  • Poutine was first introduced in 1957 in Warwick, Quebec when a trucker asked Fernand Lachance to add cheese curds to his fries
  • Thought to be originally called “mixte”, it soon became known as “poutine”.. a Quebec slang for a ‘mess’
  • In the 1970’s, a take on poutine was served at late night clubs in New York and was referred to a ‘disco fries’
  • The winner of the 2017 poutine eating contest in Toronto was Carmen Cincotti of New Jersey who woofed down over 9 kilos!
  • The Guiness Book largest poutine ever was made in Manitoba in 2014. It weighed in at 885kg!

And so you have it. One of Canada’s jewels and ‘true-north’ identities. Just remember… if you want to prepare the real McCoy, you must find the curds within 24-48 hours of making*. They need to “squeek” to be authentic!


*If you don’t live next to a cheese-maker, you may want to try your hand at making your own. They are fast and easy. Check our in-store poutine-making kits by www.makecheese.ca