When the cheese grains have reached the desired firmness, they must be separated from the whey. The curd can then be put directly in molds or it can be given further treatment before final molding.
On the whole, a few different molding methods are used for the many varieties of cheese:
Curd grains are pressed under whey before molding (round-eyed cheeses). Curd grains are pressed under whey before molding and boiled in whey (Halloumi cheese).
Grains are separated from the whey before molding (granular cheeses, soft cheeses). Grains are separated from the whey and the curd is left a few hours for continued acidification (cheddaring) and then milled, salted, and molded (Cheddar, Stilton) or milled and then warmed and kneaded before molding (e.g., mozzarella).
After being concentrated by ultrafiltration and added rennet, etc., the cheese is cast directly in molds or in the package (e.g., UF-Feta). Sour milk cheese: After acidification of the milk to about pH 4.6, the whey is separated from the precipitated curd, which can then be packed for consumption (Tvorog, Quarg, Skyr) or formed into small cheeses and ripened (Olmutzer quargeln, Harzer käse, Pult ost). Grains of acid-precipitated coagulum, gently cut and stirred and heated, are separated from the whey and the loose grains are packed for sale (cottage cheese).
The following describes in more detail some of the above-listed different principles for handling the curd.
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