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I’ve always wondered what the difference was between small and large cottage cheese curds, mainly because the taste between the two is so different. Here’s what I found out after reading a few cheese sites. When milk is acidified it becomes solid. Either lactic-acid producing bacteria or acidifiers such as Rennet are added the milk is separated into curds (chunks) and whey (liquid). Curds can be left large or cut to be small depending on how dry or moist the final cottage cheese product is to be and what taste is desired. Large curds tend to be sweeter and less acidic.