You can only get the 60 day aged ones, not the authentic raw product, it’s true, but you won’t notice the difference, flavor wise, in a dish that has this many ingredients. Smothered in gravy with seasoned fries and pork? Won’t even notice it.Apparently that's illegal because of the lungs, but only if they are imported. Cheese curds (unless they are aged and the bacteria killed) are not allowed to be sold. So they can't be imported or, apparently, sold at all. Although people do anyway.
Swear to God, though, the US and obsessive dairy laws, man.
Gives it a little more smoke and some meat in there.I will never understand some chefs' obsession with pork belly, first of all. But seriously you have to put the curds on first, then the gravy. Thank you for typing out this recipe though. Unfortunately I doubt many here will be able to find suitable curds to do poutine justice.
And oof, thanks for pointing out the gravy order was wrong, fixed!