Help me find food

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.

I was thinking that the salty haloumi would work. You can also try Indian Panir/Paneer cheese which is essentially like cheddar cheese curd (in texture). Pretty easy to obtain too.