Next, the curd is formed into cheeses. Forms vary greatly in size and shape. Sometimes they are lined with cloth bandages to help the cheese retain its shape when it is removed. There is still some whey in the curd: the form is perforated to allow drainage. Some primitive forms are or were made of coiled straw—though the basketwork pattern on the pecorino or manchego cheese is today more likely to be the result of a stamped metal form. The pressure on the cheese in its form may be as great as a ton and a half for a full-size Cheddar.