What is Draining?

What is Draining?

Draining is the term used to describe the stage of cheesemaking when the whey (Whey is the liquid portion of milk, after the protein and fat solids have been extracted.) is drained from the curd. This can take 24 to 48 hours, depending on the size and type of cheese. The draining stage is followed by further drying and treating of the cheese.  The picture below (that I took during a cheese visit to Switzerland) is in focus.  The fog you see in the photo is caused by steam created, when the warm whey comes in contact with cool air, during the cheese making process.