Concentrating the Curd

Because some residual liquid (whey) is left in the newly formed curd, the cheese can be further dried out. Depending on the cheese that is being made, some drying methods are used on their own, whereas other drying methods are used in conjunction with other methods. The following methods are used for concentrating curd:

1. Draining: The curds are left to drain in special colanders.
2. Cutting: The curds are cut into smaller pieces. This encourages a more profuse drainage.
3. Spinning; The curds are put in a spinner and drained using centrifugal force.
4. Pressing: The curds are put under pressure to force out the desired amount of liquid.
5. Cooking;: The curds are heated. This has the combined effect of evaporating moisture and transforming the consistency and flavor of the finished cheese.
6. Salting: The freshly formed curds are salted. The addition of salt draws away moisture just as in the culinary practice of dégorger. Salt is also a preservative and has the effect of adding its own flavor.