For the sake of clarity... "Cottage cheese" in the UK normally means large (i.e. lumpy) curd cheese (and hence low acid). "Curd cheese" comes in various forms, including ricotta (although this is strictly a "whey cheese"), mostly in Northern England, and tends to be small curd (so a smooth consistency) with an acidic tang. German-style Quark is also becoming more popular over here.

(If you've never had a Yorkshire curd tart, made from small curd cheese, with lemon curd, currants and spices, then I urge you to try one if you happen upon it, it's a delicious thing!)