1-2 Cutting the curd

The farm cheesemaker chooses the moment for cutting the curd depending on a specific level of solidness. This operation consists in cutting the curd with a cheese harp (these are stainless steel strings stretched over a frame turning in the vat) until pea-sized cheese grains are formed. A large quantity of whey is released which makes draining easier.

1-3 The stirring process

The milk is stirred in the vat for 15 minutes; the purpose is to increase the dry extract of the curd so as to prepare its transition to the mould. At the end of stirring, the whey is removed from the vat.