Help me find food

Drain normal cottage cheese and then squeeze out any remaining water to create curds. Easy. Neal's yard dairy might be convinced to part with some cheddar curds as well. Haloumi though - good thinking outside the box there H.

I had poutine many years ago in Montreal. Meh. But I can see the appeal if you grew up with it.

I'd probably try with halloumi again. The saltiness really works. We tried without cooking it first though (as you obviously wouldn't with normal curds), but the high temperature taken to "cook" halloumi meant it didn't quite get the texture and squeakiness you'd get from a real, fresh (from the gas station), bag of cheese curds. I'd slightly bake it first next time.