I have a hard time finding cheese curd. Any insight on the process would help. It should be a simple deal.

“finding cheese curd” ?
As in curds are not forming?
Make sure milk is not UHC, make sure rennet is not old or you have the proper concentrate, try in a little cup.

I’m thinking you’re looking for a recipe for curd?  You can make curd with any hard cheese recipe.  Just stop after the cooking of the curd and drain.  Voila!

I am looking to make cheese curd. I am not sure of the process,and when to add flavors

Follow a cheddar recipe instructions up to the cooking stage.  By then you will have achieved a solid mass of curd, and cut it into cubes.  If you’re going to add flavors, you’ll need to do it as the curd cooks; because once the cook is over, your curd is pretty much done.  Cooking is kind of a misnomer, because you’re only going to raise the temp to a max of 104 F.  When the cook is over, the curd is drained, and you can let it dry until it’s the consistency you want.  This should get you started.

Thank you much, what could go wrong? Nothing ventured nothing gained.

Its how you learn, nothing can replace experince, it brings confidence