✚ gCal ✚ iCal Curds and Whey Cultures and rennet are added to freshly pasteurized milk to separate the milk solids from the whey. Knitting The whey is drained off, leaving the curds to knit together. Cheddaring Cutting and flipping the mats of curds gives cheddar it's distinct texture. Milling The cheese is cut into bite size pieces in a process called "milling." Salting Salt is stirred into the curds to add flavor and as a preservative. Packaging Containers are individually filled and weighed. Enjoy Cheese curds are high in protein, calcium, and trace minerals, but don't tell the kids that, just let them enjoy!