Well, living in Wisconsin, we are known as the "Dairy State"
Fresh, squeaky, salty cheesecurds are a must, and we are quite snobbish over making sure they are fresh. If they've been refrigerated, forget it....they are old. Even if only by a few hours
But....now I will have to ask if he meant fries and gravy, or poutine.
So with the malt vinegar do you just dunk it in, or pour over the top, or ?? Just curious.