Step 3:

Cheese harp and cheese curd

In the next step, the resulting curdled mass is cut into small pieces with a so-called cheese harp. This is how cheese curd is created. Ultimately, optimum cheese quality is largely dependent on the cut being made at just the right time.

By cutting the curd, the whey is separated from the solid elements of milk (protein, fat and lactose). And again it is up to the master cheese makers to decide when the curd has reached the right texture. They examine the curd by hand to find out whether the young cheese is ready for further processing. Only if the timing is right, the whey is removed, leaving the fresh cheese substance behind.