the cheese factory In classic poutine: Serve immediately. Ideally the gravy should partially melt the cheese curds. Eat before the fries turn to mush. Any favorite poutine spots in town?
8943 82 ave
I needed to pick up a package of curds last week, so I though I would have a quick look and snap some photos. While the Cheese Factory has always been my go-to place for squeaky cheese, I've never dined in. In fact, I don't even know what their menu consists of..anyone?
There wasn't a single patron in the restaurant when I stopped in, just a police officer picking up some cheese on the store side. The store has two coolers full of cheesy goodness.
And a metal shelving system with dry goods.
On the way out, I noticed this fold sign leaning against the wall and it reminded me that I seem to encounter more and more people lately who haven't indulged in poutine. Living out East as a child meant having easy access to great poutine, and chip trucks, so I shouldn't be surprised I guess. In simplest terms, it's a base of fries topped with fresh cheese curds and drizzled/smothered with gravy. While the, straight to me hips dish, seems quite simple, so many renditions are just so-so. It requires the right fries, right curds and the right gravy. Once you have found it, you will know. I've yet to try the Cheese Factory's claim, that they are the best in the west, but I will be back....maybe after a run or two.
In classic poutine:
Serve immediately. Ideally the gravy should partially melt the cheese curds. Eat before the fries turn to mush. Any favorite poutine spots in town?