Method of preparing a pressed cheese curd having a closed rind

摘要

A method of making a pressed curd having a closed rind by introducing curd in a cheese mould and pressing same with timed pressure variations, with separation of whey. According to the invention the curd in the cheese mould is subjected to a pressing cycle of intermittent pressing operations, whereby pressure is exerted on the curd in a number of periods, alternated by pressureless periods.