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If it's anything like sheese gouda then eat it with a bucket within reach.

Needs to be a bit junky IMHO. Whenever recipes are 'improved' to be more healthy it's usually to the detriment of taste/texture.

Pretty pricey though!

For pizza, try sliced tinned artichoke. It won't melt of course but I've found it works well instead of cheese on both pizzas and in pasta sauces etc.

No, avocado doesn't melt. In fact, I think it hardens when heated.

What do you need it for? That might help with suggestions.