... and poutine (cheese curds part) reminds me of a traditional local cheese "škripavac" ("squeaky") I loved as a kid, virtually nonexistent nowadays. These are small cheeses prepared from cow milk sometimes mixed with sheep's, curdled with rennet, pure white and spongy, with delicate milky smell and mild, almost bland taste. If eaten within, say, a day of the moment of manufacture (they are kept in brine for the time), škripavac squeaks against one's teeth not unlike wet styrofoam on glass (or baloons, as Wikipedia article on poutine puts it). After this window passes, it is best eaten with strong olive oil, tomatoas and black pepper (like mozzarella), or left to ripen and acquire some actual taste.

Mmmm, hungry!