Dipping and Draining

Dipping is a term for transferring the curds, by way of scoop or ladle, to some sort of draining receptacle or mold. Draining vessels are usually in the form of a basket or colander. At this point the milk has separated into the solid, cream colored curds, and the yellow or greenish liquid, whey.

Dipping is a form of draining, since liquid drains away from the solids in the basket, or draining receptacle. Another form of draining is to open a valve at the bottom edge of cheese vat and let the whey drain out.

Soft, moist curds will then settle and meld into a mass of cheese, taking on the shape of the container into which they have been placed. This is when the basket weave of Manchego is formed, or the trademarked Parmigiano Reggiano, is imprinted.