Dietary cholesterol doesn't contribute to long-term blood serum cholesterol levels. It's not 1991 anymore, you're good to go.

I'm not the biggest sweet/salty fan but ricotta or burrata on really nice sourdough toasts with thyme and honey is absolutely incredible (I also like red pepper flakes), and I will often make polenta/grits with herbed chevre and a bit of honey! People love both

Mozzarella sticks are way meltier. This is a cheese that doesn't really melt.

Halloumi is great but that's not the cheese OP used. This one is far less salty and mild.

Right, but they're still not like cheesy Yorkshire puddings lmao. If your dough is a batter, you're adding way too much liquid.

Nah, not at all. It's a drop dough and not a batter; it's also made with tapioca flour so there is no puffy inside from gluten structuring. They're much closer to a tapioca gougere and it's actually not very usual to cook them in muffin tins.

It is absolutely a quick bread with a drop batter.

They all are; they're made with tapioca flour.