I don't strain my wort when it's going into the primary which means I get the hot and cold break in there. Those weird little chunks are fairly normal for my beers and they turn out just fine.
Onr thing I have learned from more experienced brewere here is, the more info that you can give the better. Pics are great but, there are too many variables to consider. Give us some more details.
Centennial Blonde from Beirmuncher as my first AG batch. One liter starter of Wyeast 1056, crash cooled a bit in the fridge then slowly warmed to room temp before pitching. Pitched at about 70degrees then put in fermentation cabinet set for 68 degrees. Strong fermentation. Slightly under 5 gallons fermented past the airlock on my 6 gallon carboy (had to change airlocks as one was filled up with white yeast-like goo). Not super concerned, don't think it is an infection, was just curios as to the cause
Okay, thats all good. How is the fermenation going? Have you pulled a sample to check gravity, smell, flavor.... etc???? There is a disease that we all fight called, "Brewer's Panic". Hang in there Buddy.
I've seen trub that looks like cheese curds before. I tried looking for the thread we had going on that a long time ago, but the damn cheese forum is mucking up the search
Did you use Irish Moss or Whirlfloc on the batch (or something similar)? I recently used Irish Moss for the first time, with the same type of yeast you used, and had a very similar cottage cheese layer of crud in my American Stout.