Originally Posted by
kyanar
Unpasteurised cheese curds were illegal until a couple of years ago, and still are if it's a soft cheese curd. And no-one seems to know how to properly make pasteurised cheese curds (Canadians use unpasteurised I believe) so there's no-one that makes it.
Wisconsin cheese curd is made with pasteurized milk, and it definitely makes perfectly good poutine. Given the lack of aging or other processing that goes into making curd, it seems like using raw milk would be a good way to get sued and/or recalled even if it were legal.
Flanders and the Netherlands make huge amounts of "young" cheese, but I can't find curd here to save my life. I think it's more a cultural thing than anything else--the processors only make curd in places where they know people will buy it, because it doesn't store or ship well. Every trip back home raises my cholesterol significantly, I think.