a dairy. While Montreal is from a cheese plant in Mirabel, restaurants and specialty cheese shops outside of dairy regions may be unable to sell enough curds to justify the expense of daily deliveries. Furthermore, Canadian food safety practices require curds to be refrigerated within 24 hours, which suppresses the properties of their texture. This has resulted in poutineries which specialize in the dish; busy poutineries may use of curds per day. Poutineries which are too distant from dairies may make their own cheese curds on site, in batches every few hours, to ensure a fresh and steady supply. Variations The texture, temperature and viscosity of poutine's ingredients differ and continuously change as the food is consumed, making it a dish of highly dynamic contrasts. Strengthening these contrasts, superior poutines are identified by the crispiness of the fries, freshness of the curds, and a unifying gravy. Even small variations in ingredients or preparation—the oil used for frying, the origin of the curds, or spices in the gravy—can result in a distinctly different experience of eating the poutine. Some recipes eliminate the cheese, but most Québécois would call such a dish a frite sauce (), not poutine. When curds are unavailable, mozzarella cheese may be an acceptable alternative. Shredded mozzarella is commonly used in Saskatchewan. Sweet potato may be used as a healthier alternative to french fries, adding more dietary fibre and vitamins. Poutineries, like Montreal's La Banquise, which is credited for much of the innovation and popularization of poutine, have dozens of varieties of poutine on their menus. Many of these are based on the traditional recipe with an added meat topping such as sausage, chicken, bacon, brisket, or Montreal-style smoked meat, with the gravy adjusted for balance. The Quebec City-based chain Chez Ashton is known for its poutine Galvaude (topped with chicken and green peas) and Dulton (with ground beef). New variations are frequently introduced. Pulled pork was popular around 2013, followed a couple years later by Asian-fusion poutines. Montreal's high immigrant population has led to many takes on the dish inspired by other cuisines, such as Haitian, Mexican, Portuguese, Indian, Japanese, Greek, Italian and Lebanese. These poutines may bear little resemblance to the traditional recipe. They replace some or all of the ingredients but maintain the dynamic contrasts of textures and temperatures with a crispy element, a dairy or dairy-like element, and a unifying sauce. Many variations on