Texture very much like commercial cottage cheese, but richer (oilier?) cream; taste almost like Havarti but a little "cheesier". That isn't a good description except I don't think I CAN describe it - it's like a smell in the back of your nose. I pretty much made it because I have a lot of stuff I am waiting on and can't eat. I don't much care for bought cottage cheese but I ate this up.
I made the creme fraiche a day ahead (you only need heavy cream and mesophil B, but my dad says you can use buttermilk as a starter too). Then you can make the cottage cheese and when ready, mix in 1 1/2 C of the creme fraiche and it's ready.