Part 6/8:
Once the temperature has been reached and the curds have shrunk to about the size of rice grains, it’s time to perform a pressing test. If the curds hold together well, they can be drained through a cheesecloth-lined basket.
After draining, the curds are reshaped into the mold and pressed under medium pressure (24 pounds) for 30 minutes, ensuring that the whey being released is clear. A cloudy whey indicates over-pressing.
The cheese is then removed from the mold and dressed properly before it undergoes a second pressing at 50 pounds for 12 hours to ensure a uniform texture.