The cheeses in grains is a Fromage Cheddar Caillé fresh. IT is an essential ingredient of the poutine. This cheese is with its best, expenses of the day whereas it was not cooled. When it is cooled it PERT its texture, it strengthens and changes much taste, on the other hand it remains excellent molten.

One locates the origins of this cheese in the area of the center of Quebec towards 1960. There were at that time enormous surpluses of milk coming from the farms what saturated the factories with transformation. The many dairies of the area quickly became eager to benefit from this opportunity to run out stock sold at a loss. They developed a new variety of cheese, the cheese in grains. Easy and rapid to be prepared, this cheese quickly became very popular. The trade of travelling cheesemonger was created a little later what perpetuated the tradition to run out its surpluses of milk by manufacturing cheese in grains.

Another nonfounded, but nevertheless eccentric legend would locate the true origins of cheese in grains at the time of the English conquest, or can front. The European colonists would have liked to learn how with the abénakis to make cheese, those this having missed the receipt, they obtained a émiété cheese, similar to current cheese in grains.