Cutting the curd
Once "set" and a "clean break" is achieved, the curds are cut -- usually into cubes of a specific size -- in order to encourage the curd to separate from the whey. This should be done gently. I use a long kitchen knife and cut the curds into squares (as viewed from the top down), then angle the knife to make diagonal cuts. For harder cheeses, the curds are cut smaller; for softer cheeses, larger. The consistency of the curd before cutting, and the cut curds will determine the final texture of the cheese.
After cutting, the curds can be stirred to further promote separation of curds from whey, although many recipes recommend allowing the cut curds to set for a while before starting the stirring and cooking process.