Question: What is often used other then fresh curds?
About the article "Poutine", section "Variations".

Candidate passages:
Burrata starts out much like mozzarella and many other cheeses, with rennet used to curdle the warm milk.
But then, unlike other cheeses, fresh mozzarella curds are plunged into hot whey or lightly salted water, kneaded and pulled to develop the familiar stretchy strings (pasta filata), then shaped in whatever form is desired.
When making burrata, the still-hot cheese is formed into a pouch, which is then filled with scraps of leftover mozzarella and topped off with fresh cream before closing.
The finished burrata is traditionally wrapped in the leaves of asphodel, tied to form a little brioche-like topknot, and moistened with a little whey.
The asphodel leaves should still be green when the cheese is served, to indicate the cheese's freshness.
More recently the cheese is often sold in a plastic bag or container. 
Raw milk is separated into solid curds and liquid whey by adding rennet, whey is separated, curds get hard, salt is added and then heated.
A wooden bowl container called sereta and a press are used in the preparation. 
Tofu (Chinese: 豆腐 "dòufu"; Japanese: 豆腐 or とうふ "tōfu"; Korean: 두부 "dubu"), also called bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks.
It is a component in many East Asian and Southeast Asian cuisines.
There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way.
Tofu has a subtle flavor and can be used in savory and sweet dishes.
It is often seasoned or marinated to suit the dish.
Tofu originated in ancient China some 2,000 years ago.
Chinese legend ascribes its invention to prince Liu An (179–122 BC).
Tofu and its production technique were introduced into Korea and then Japan during the Nara period (710 - 794 AD).
It spread into other parts of East Asia as well.
This spread likely coincided with the spread of Buddhism because it is an important source of protein in the vegetarian diet of East Asian Buddhism.
Li Shizhen in the Ming Dynasty described a method of making tofu in Bencao Gangmu.
Tofu has a low calorie count, relatively large amounts of protein, and little fat.
It is high in iron and depending on the coagulant used in manufacturing, may also be high in calcium or magnesium. 
Fruit curd is a dessert spread and topping usually made with lemon, lime, orange or raspberry.
Specific types of fruit curd are named after the central curd in them.
The basic ingredients are beaten egg yolks, sugar, fruit juice and zest which are gently cooked together until thick and then allowed to cool, forming a soft, smooth, intensely flavored spread.
Some recipes also include egg whites and/or butter.
In late 19th and early 20th century England, home-made lemon curd was traditionally served with bread or scones at afternoon tea as an alternative to jam, and as a filling for cakes, small pastries and tarts.
Homemade lemon curd was usually made in relatively small amounts as it did not keep as well as jam.
In more modern times larger quantities are feasible because of the use of refrigeration.
Commercially manufactured curds often contain additional preservatives and thickening agents.
Modern commercially made curds are still a popular spread for bread, scones, toast, waffles, crumpets, pancakes, or muffins.
They can also be used as a flavoring for desserts or yogurt.
Lemon-meringue pie, made with lemon curd and topped with meringue, has been a favorite dessert in Britain and the United States since the nineteenth century.
Curds are different from pie fillings or custards in that they contain a higher proportion of juice and zest, which gives them a more intense flavor.
Also, curds containing butter have a smoother and creamier texture than both pie fillings and custards; both contain little or no butter and use cornstarch or flour for thickening.
Additionally, unlike custards, curds are not usually eaten on their own.
Other flavor variations also exist using citrus fruits such as limes and tangerines, passion fruit, mangoes, and berries such as cranberries or blackberries.
Hundreds of commercial variations are sold globally. 
Queso blanco (), along with other similar cheeses including queso fresco (), is a creamy, soft, and mild unaged white cheese, commonly used in the Iberian Peninsula and in several Latin American countries, including Mexico.
The name "queso blanco" is Spanish for "white cheese", but similar cheeses are used and known throughout the world by different names.
It is sometimes made by pressing the whey from cottage cheese, but more often it is made by heating whole fresh milk to near-boiling, adding an acidifying agent such as vinegar, stirring until curds form, then draining the curds in cheesecloth for three to five hours.
If it is pressed, and more water is removed, it becomes known as "queso seco".
It is similar to (if slightly more acidic than) pot cheese and farmer cheese.
It has also been compared to Indian "paneer" and to a mild feta, and is considered one of the easier cheeses to make, as it requires no careful handling and does not call for rennet or a bacterial culture.
Queso blanco is traditionally made from cow's milk, whereas queso fresco may be made from a combination of cow's and goat's milk.
They may both be eaten straight or mixed in with various dishes.
Some versions of these cheeses, such as Queso Oaxaca, melt well when heated, but most only soften.
They are also known as "bag cheeses", as the curds are normally hung in a bag of cheesecloth to drain.
Queso blanco and queso fresco make a creamy addition to recipes, and are often used as a topping for spicy Mexican dishes such as enchiladas and empanadas, or crumbled over soups or salads.
Meltable versions are used to make quesadillas.
Many Mexican home cooks make their own instead of purchasing it; when made for the evening meal, it is often prepared in early afternoon and left to drain until evening.
As it is highly perishable, it must be refrigerated or used immediately once the whey has drained out.
In Peruvian cuisine, several recipes mix queso fresco and spices to make a spicy cold sauce eaten over peeled boiled potatoes, such as "Papa a la Huancaína" or "ocopa".
Queso blanco and queso fresco also exist in Portugal and are called "queijo fresco".
A melted cheese appetizer using white American cheese is sometimes called "queso blanco dip" but the name is merely descriptive.
It does not include queso blanco cheese.