Pressing
Squeezing curd in its mould under weight to drive out whey and knit it into a firm, close cheese.
Also: press, pressage
Pressing applies weight to curd in its mould. At home in India, paneer is pressed by setting a heavy pan or a stone on the muslin-wrapped curd for an hour. In dairies, presses range from a lever and stone to screw presses and pneumatic presses that apply tonnes of force. Pressure, time and temperature decide how much whey leaves and how tightly the curd knits, and therefore how firm, dense and long-keeping the cheese will be. Cheddar is pressed hard overnight; Gouda and Parmigiano more gently under their own weight with moderate pressure; soft cheeses are not pressed at all. The cheese is usually turned during pressing so both faces form evenly.