Well, I'm from Montreal originally and once you have poutine from Quebec...nothing stands up to it....I can't even seem to perfect my own curd cheese!!! I've tried many different recipes but they never squeak. The patented "squeak" sound happens when you rub the cheese on your teeth believe it or not...it makes the texture really good and when it squeaks, it will usually soften - not melt completely, when hot gravy is added to the poutine.
Also, the curd cheese shouldn't be refrigerated and it should be used fresh within the day. I find this hard to do because even halfing the recipes makes a good amount.
I have been looking up authentic curd cheese recipes from Quebec bloggers. The French phrasing is either: fromage en grain, fromage en crotte, and sometimes even Cheddar Skouik! Skouik!. This means squeak squeak. I personally wouldn't attribute it to a Cheddar. To me, it's kind of like a Mozzarella.
I found another recipe,
Mon Fromage En Grain, which I'm going to try if I can understand the French and I'll post about it soon!
Another thing to consider is the gravy though. I've been making my own poutine for years and we STILL haven't perfected a really good poutine gravy! A lot of places will use a mix of chicken and beef base, which we'll try next.
The fries...well, my bf and I don't have a deep fryer and baking them doesn't do it, so for now we use frozen fries. We found a good brand that we like, it has "crispy coating" on it so the fries are really good.