Soft curd cheese is dry cottage cheese - sometimes called "hoop" cheese or "farmers" cheese in various places.
I make my own, it isn't difficult and the results are exceptional - you can produce a richer cheese by using richer milk or a lower-fat cheese by using skim milk - it is under your control.
It is also the basis for cream cheese - you just need to add heavy cream and mix and press it to make it a more solid mass without the "curds" being separate.
Here is the method:
http://www.realepicurean.com/2009/10/how-to-make-curd-cheese/#more-1179 and my explanation on another thread:
After the cheese is drained overnight, transfer it to a bowl and stir in 115 g heavy cream and press the mixture firmly into a shallow bowl or plastic container or a fancy mold, if you want to serve it with crackers, etc. Chill it for an hour as this will help it hold its shape.
Otherwise use it as you would store-bought cream cheese.
The richer the milk you use, the richer will be your cheese.
Raw milk will give the very best result but you do have to heat the milk to at least 80° C. and hold it at that temp for 4 minutes (don't let it boil) then let it cool slightly before proceeding with the above process.
