Caseificio Lucchesi

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.