I'd seen fresh cheese curds at local markets, out un-refrigerated, curious from a U.S perspective. I knew that they were used on poutine, but didn't really know much else about them.
Our neighbors, visiting yesterday, said that fresh curds, produced within 24 hours, and never refrigerated, were the best, and mentioned the Fromagerie les Basques as a great source, about half an hour down the road. I'd stopped there before just to look around: it's obviously a hugely successful place!
And imagine to my surprise, visiting the local Rimouski Wal-mart (looking for substitute plates and sheets for upcoming HomeExchange visitors), finding freshly produced curds (that day - they can be sold for 24 hours without refrigeration) from the very same well-known artisan cheese factory, displayed prominently near the check-out lane.
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| Herb and pepper versions |
They were delicious eaten fresh; apparently after refrigeration, they become increasingly rubbery and dry. Yet another wonderful local experience here, although I'd like to buy them directly, too.
After a wonderful concert in St. Fabien-sur-Mer this morning, part of the Concert aux Îles du Bic, also in the company of our neighbors (so nice to have them!), we enjoyed sunset views this evening on the road above our house and in the park above the village of Le Bic.
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| view from the road above our house on the way to Le Bic |
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| view from Parc du mont Saint-Louis (in Le Bic) |
I have never had curds. Looks interesting.
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