From termcat.cat

ca recuit amb mel
es requesón con miel
fr fromage blanc au miel
it cagliata al miele
en cottage cheese with honey
de Quark mit Honig

Additional examples can be found on the termcat.cat terminology site.

Numerous (20,000+) hits on google, including:
"Cottage cheese ice cream swirled with raspberry preserves"
" Eggless Mango-Cottage Cheese Ice Cream. You must be aware thanks to my complaints and trumpets, that the mercury here is rising fast this .."
"Cottage cheese Ice cream and air of lime."


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Note added at 38 mins (2010-09-23 14:29:59 GMT)
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I should point out: I'm not sure if "recuit" is "cuajada" or "requesón" in Spanish. I'm also not sure what the difference is between them. :-) I considered other options for similar foods in English (e.g. custard, and apparently there's also something called "junket"), but decided cottage cheese was perhaps the closest.

Note that the link on this Catalan webpage for "recuit" links to "cuajada," not "requesón," although the information I sent you above from termcat.cat translated "recuit" as "requesón."
http://ca.wikipedia.org/wiki/Recuit

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Note added at 41 mins (2010-09-23 14:33:03 GMT)
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The termcat.cat site apparently doesn't differentiate much between "recuit" and "mató" or "requesón" and "cuajada"...

When I searched for mató, I found:
ca mató, m
ca brossat, m sin. compl.
ca brull, m sin. compl.
ca recuit, m sin. compl.
es cuajada
es requesón
fr caillé
fr fromage blanc
en cottage cheese
en curd
en milk curd
de Quark
Definicions
ca: Massa blanca i mantegosa que resulta de la coagulació de la part caseosa de la llet.

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Note added at 51 mins (2010-09-23 14:42:42 GMT)
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I found a bit more information about the differences between the above in the book "El gust d'un poble: els plats més famosos de la cuina catalana" on google books, page 261. Apparently recuit is also made from curdled milk but is smoother and creamier than mató, and eaten with a spoon, often from a small clay serving pot. Recuit is common in Girona and Osona.