In cheese, what is the purpose of “cutting the curd”?

The purpose of "cutting the curd" primarily relates to facilitating whey drainage, which is a critical step in the cheese-making process. When the curd is cut, it allows whey—the liquid that separates from the solid curds—to escape more readily. The size of the curd pieces and the method of cutting greatly influence the final cheese's texture and moisture content.

By cutting the curds, cheese makers can control how much moisture remains in the cheese. Smaller curd pieces allow more whey to drain out, resulting in a firmer texture in the final product. This process also helps in concentrating the flavors as the curd continues to develop characteristics during fermentation. Additionally, effective whey drainage is essential for preventing unwanted microbial growth and achieving the desired aging processes for different types of cheese.

Thus, the correct choice emphasizes the importance of cutting curds as a foundational technique in achieving both texture and flavor balance in cheese-making.