Quebec advances plans to grant protected geographical status to its fresh cheese curds, essential for authentic poutine. The Conseil des Industriels Laitiers du Québec (CILQ), the province’s dairy industry association, seeks a Protected Geographical Indication (PGI) designation. This seal would allow local producers to label their cheese curds officially, ensuring all production—from raw milk to packaging—occurs within Quebec.
Preserving Unique Qualities
The PGI aims to protect the distinctive traits of Quebec cheese curds, including superior meltability and heat resistance. “If adopted, the milk used to make the cheese would have to come from Quebec and the curds made there too,” stated Dr. Sylvain Charlebois, a visiting scholar at McGill University known as The Food Professor, in a recent social media post. Producers outside the province could not use the designation.
How PGI Works in Quebec
The Conseil des Appellations Réservées et des Termes Valorissants (CARTV) oversees PGIs in Quebec, linking products to the province’s geography and culinary heritage. Existing designations cover items like Quebec icewine, Neuville sweet corn, and Charlevoix lamb. Specifications act as a standardized recipe to guarantee authenticity across producers.
Goals for Certification
Charles Langlois, president and CEO of the CILQ, emphasizes protecting Quebec’s food heritage and assessing producer interest in certification. The move also targets international promotion as poutine gains global popularity. “We want to tell outside consumers that if you want the original poutine, you need Quebec cheese curds with the reserved designation seal,” Langlois said.
Poutine’s Rise to Fame
Originating in rural Quebec during the 1950s as simple comfort food, poutine has evolved into an iconic dish. Today, variations appear across Canada, the U.S., Europe, and Asia with diverse toppings, but Quebec insists its cheese curds define the true original.
