Cheese curd originated in the centre of Quebec in the 1960s. At that time, there were huge surpluses of milk, and the many dairy farms in the region, wishing to sell off their stock, developed a new variety of cheese that was quick and easy to prepare. In rural areas, it was common to go to the cheese factory to eat fresh cheese while it was still warm. Cheese curd quickly became very popular; it is still made today by about thirty local cheesemakers.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.
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Susan B.
Where do I find the "ratings" for this salad?
Ricardocuisine
Hello Susan. The ratings for this recipe were all done on the French version of our website. To access them, simply change the language of the site and they will appear. Thank you for writing to us!
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