Spatula

After the curd has been cut, it contracts within 15 minutes and the whey drains off. Using the curd-stirring paddle, the curd is carefully moved from one edge of the vat to the other. This brings the lower layers to the top, revealing the columns of cheese, which can then be cut into cubes with a knife. This process is repeated 3–4 times until the entire curd has been turned and is evenly distributed.