What makes it curdy or not so curdy? Anyone know the process from personal, homemade, experience? :o) Lynn Joan wrote: I dunno but I always thought Schmearcase was the small curd cottage cheese because it is creamier and more spreadable (to go back to its meaning). The large curd cottage cheese I wouldn't consider to be exactly the same. I don't think low fat cottage would fit the description either. <g> It has got to be creamy.