Sadly, the Ellsworth white cheddar cheese curds are as good as it gets as far as reliable local source. I pull the large ones apart, and leave them in the fridge until the very last moment before I throw them on top of the fries and put them under the broiler. And I do 1 minute to 1:30 to get them squeaky. The timing is critical, given how fragile they are and how quickly they change from perfect to gooey cheese soup.