After curd formation, the curds are cut and after resting for a few minutes gently stirred as the cut curds are fragile.
Once a sufficient amount of whey is released, curd washing occurs by removing whey equivalent to 25-30% of the original milk volume, adding a similar volume of hot water bringing the curds up to a mild scalding 36C as above normally harms mesophilic cultures, and then stirring more vigorously for 30 minutes to wash the curds and avoid curd fusion. The hot wash water should be added carefully over the whole vat to avoid any local overheating. This washing provides two effects, the dilution of the whey reduces the lactose content of the curds and thereby controls the amount of lactic acid created and thus the final pH of the cheese. In addition the mild scalding enhances syneresis reducing the water content of the curd. During washing stirring is intensified which also aids syneresis. The overall cheese is usually sweeter.
