Curds

When milk separates, the solids are known as curds and the liquid is known as whey. The formation of curds is the first step in most cheese making. Some curds are eaten fresh, such as ricotta cheese; others are drained and pressed, resulting in firmer cheeses. If curds are cut and then pressed, the result is a firm, smooth texture. Curds that are “cooked” before they are pressed yield the hardest cheeses, such as Parmigiano-Reggiano. Stretched Curd.