I’ve discovered that the only brand I like is Knudsen small curd cottage cheese. Unfortunately, it’s more of a California thing (or so it seems). I’ve been told (by Knudsen) that there’s a Safeway about ten miles from here that has it. I’ll have to check.
I like any brand large curd, plain. My mom, bless her poor misguided heart, takes a whole tomato, splits it in quarters and drops a 1/2 cup of small curd in the middle, then peppers the hell out of it. Ee-yuck.
In case you haven’t heard of it, cottage cheese will keep fresh longer if you store it upside down; dunno why, but I’m sure it’s science!!
I like the small curd because it’s not runny. I like a nice, firm cottage cheese (like Knudsen’s). When I was a kid I’d have it sprinkled with sugar. At some point I started eating it with catsup. I’ve had it with pineapple chunks, and strawberry jam too. Also salt and pepper. But I always come back to just plain cottage cheese.
I put it in salads, but don’t eat it plain much. Other than the salad thing, I’ve never had it doctored. Might have to try that…
Oh, you’re welcome! It’s also nice if you leave about half the fruit out of the blender, then fold it in afterward. More texture, you know. And if you want to feel really decadent, without getting into too much trouble calorie-or-carb-wise, fold in some Cool Whip, too. It feels decadent, but since the Cool Whip is mostly air, it doesn’t have much in the way of calories! 
I voted ‘other’ because I like it every way depending on my mood.
When I was growing up on a hot day the dinner would be fresh fruit salad on cottage cheese with a slice of bread with peanut butter on the side - I still love this for lunch or dinner.
I also enjoy cinnamon and banana or hot peppers. I’ve also had it with diced tomatoes and bell peppers or just plain with salt and pepper.
I really, really love the stuff. 
small curd and pears for me!
That reminds me something I’ve wanted to try on a green salad along w/ cold salmon - dry curds. The hard part is getting the leftover salmon, as there’s usually none leftover!
Small curd, full fat, with chunks of homegrown tomatoes. My second favorite meal ever.
Yesterday I made myself a salad of baby greens, smoked salmon, green onions, pecans, cottage cheese, and homemade wasabi-ginger dressing. It was awesome.
I used eat it with salt and pepper, but my husband introduced me to the wonder that is cottage cheese with diced tomatoes and thinly sliced green onions, along with the salt and pepper. Excellent stuff.
Large curds, doctored up.
Get a bowl. Slice a gigantic amount of strawberries into it. Sprinkle with sugar to your desired sweetness, let them sit/sweat for a few minutes. Top with globs of cottage cheese. Top that with a bit of good-quality granola. Inhale. Repeat if necessary (it usually is.)
I don’t care about curd size but I don’t like it too wet.
Pineapple tidbits. Or stirred into orange Jello, just before the Jello starts to set. That was a favorite of the kids when they were growing up.
Haven’t tried savory but some of these suggestions sound pretty good!
A local variation (which I personally despise) is cottage cheese with apple butter on top. You actually have to specifically order “no apple butter!” when you’re ordering a side of cottage cheese in the local diners around here (Amish country - SE PA). 
Oh I know I would like that!
Usually large curd with salt and black pepper, maybe a little Russian dressing somtimes.
Plain Dean’s small curd, the dark blue container. I think it’s 1%. I’ve been eating it since I was a baby.
I love cottage cheese- just can’t eat it any more. All the brands hereabouts have nearly half a gram of sodium per serving, and I’m limited to 2 g Na per day.
That being said, it’s great with sliced, pickled jalapenos.
Slice avocado in half. Remove pit. Put cottage cheese in the divot and enjoy!
Michigan brand small curd cottage cheese is, I think, considered a “dry” cottage cheese (i.e. it’s not curds in milky sauce- it’s more like the consistency of ricotta). It’s the only c.c. I will eat. I’m pretty sure I moved back to Ohio solely so that I could eat it again.
That’s what I like about Knudsen.