I like it. It is a little bit like sour cream, if you can imagine sour cream divided into parts that are thicker, about the consistency of peas or lima beans, and parts that are thinner, creamy and almost runny (this is the “curds” and “whey”—the curds being the solid parts). Some people prefer small curd and some large curd; that describes how large the chunks are. It’s all the same, just some parts firmer than others, much the same as mashed potatoes that still have lumps are really all the same, just two different textures in one.
I think it has a distinctive taste, though not strong, just as the taste of cucumber and celery and even milk is not strong. The flavor is not as pronounced as that of sour cream or yogurt, but it’s clearly in the same family.
If you hate yogurt, you probably won’t care for cottage cheese. (I loved cottage cheese even as a kid but couldn’t stand yogurt until I grew up.) But there are some things that taste different from the way they smell—for instance, some cheeses are like that, and so are some vegetables—so you could risk a taste in private. Sample a scoop with a chunk of fresh pineapple.
Don’t try it for the first time at a fancy buffet or as a guest at a dinner party.