4. Press
At the proper time, our cheese curds and whey are pumped to a table where the whey is drained off and the curds are pressed tight together. This is a very important time for the cheese curds to stick together. How they stick together here determines the kind of holes the cheese has later. What you see below are weights pressing the cheese under press plates.
The cheese curds are joining together and sticking to each other during this process.
