✚ gCal ✚ iCal Cultures and rennet are stirred into the milk to separate the curds from the whey. Some of the whey is drained off and hot water is added. The hot water tightens the curds to make a firmer textured cheese. Once the curds are cooked, flavorings can be added. Here we are adding jalapeno. The curds are pushed together and more whey is drained. Weights are added so the curds knit together to form a mass. The curd mass is cut into squares using a special size cutter. The squares are put into forms and pressure is used to expel the last of the whey and to form the wheels. After pressing, the wheels are flipped in the forms and pressed again. This gives the wheels a uniform shape. The wheels are placed on a rack and lowered into a salt brine. The salt works as a preservative and adds flavor. The wheels are moved to an aging room. The temperature and humidity are closely monitored for optimal flavor development.