Seasoning
Once drained, the curds are often "milled" -- broken up into small nuggets -- and then have herbs and/or salt added (next step).
If you use fresh herbs, cut them up, put them in some simmering water, simmer for a few minutes, remove from the heat and allow to steep for a while. Add the drained herbs at this step.
Herbs or spices (like ground black pepper), are often sprinkled on the top of fresh goat cheeses rather than mixing them into the curds. You might also see some cheeses with seasonings rubbed into or sprinkled on the rind of harder cheeses.
Some cheeses are smoked for additional flavor, this step would occur after pressing, and maybe even after aging for a while.