Sweet curd cottage cheese is similar to regular cottage cheese, but rennet is used to curdle the milk instead of bacteria. This leads to a cheese that has less tang (thus “sweeter”), and larger curds. Larger curds mean more cheese solids and less whey run-off waste.
Washing the curds also helps to remove any tang that did come through, giving the sweet curd cottage cheese a mild, bland flavour.
It can be used as an ingredient in cooking, but is often used as is on salad plates, etc.