4 points
Not really, no, the texture is never grainy. Micrograins, kinda, but never big lumps. Closest equivalent is Skyr. Consistency between cream cheese and yoghurt, taste more like cottage cheese.
2 points
https://www.cooksinfo.com/curd-cheese looks close enough for me. Maybe you are thinking about cheese curds, which sounds the same but is in fact very different?
5 points
Seems so, yes, really shouldn’t surprise that the basic idea is known in the UK. Certainly not something you can get for breakfast over there, though, had to survive on nothing but full English because the purpose of their croissants is to spite the French and don’t get me started on weetabix. Actually, coming to think of it quark is probably the only thing it’d actually work in.
