Step Six:

The curds which contain most of the casein and other proteins along with milkfat are cooked in the liquid whey. The higher the temperature of the whey, the tighter the protein bonding will be and the harder the cheese will be. Curd for Brie may cook at 85-90 degrees and Parmesan curds may cook as high as 130 degrees.

HIGH TEMPS YIELD HARD CHEESES
LOW TEMPS YIELD SOFT CHEESES