Once the curds have developed the proper character, it is time to move them to the molds for draining.
First line the cheese molds with butter muslin then pour hot water over the molds to warm them up. Next transfer the curds into the cheese molds. After transfering the curds, stack the molds ontop of eachother to help consolidate the curds.
After half an hour, unmold each cheese and flip it, then return it to the lined cheese mold. Once flipped re-stack the cheese molds, being sure the order is switched from top to bottom to allow for even consolidation fo the curds.
Press for another half hour then repeate the same process and restack the molds once more. Repeat this step once more after another two hours of pressing.
While the curds consolidate they should be kept warm with a room temp of 75-80°F, this can be achieved by placing the molds into a cooler with a jar of warm water.
Next the cheese molds should be transfered to a room temperature of 65°F for 18-24 hrs or until pH reaches 5.2-5.3.
As the cheese is repeatedly turned, a smooth surface develops. Once done, the cheese should be firm yet still soft.