Step Five:

After the milksolids have coagulated into a gel-like mass they float on top of the liquid whey. They are then cut with wires into smaller pieces known as cheese curds. (Curds and whey) The larger the curds are cut, the more whey they will retain and become softer cheeses. The smaller the curds are cut the more whey escapes and the harder the cheese. The curds that are cut for Brie (soft ripened cheese) may be an inch cube or larger. The curds cut for a hard cheese like Parmesan may be as small as a kernel of corn.

LARGE CURDS YIELD SOFT CHEESES
SMALL CURDS YIELD HARD CHEESES