DRAINING THE CURD
The cheese mass is then taken from the bottom of the boiler and poured into perforated plastic moulds called fiscelle. This operation should not take more than 5-10 minutes to prevent excessive dehydration. Once filled, the moulds must be turned over as quickly as possible to keep the mixture homogeneous and compact. This step should be repeated 4 or 5 times, taking care to ensure that the curd does not cool in the moulds.