Washing the curds
This is a step that is only performed on some "washed curd" cheese such as Gouda, Edam, Havart or Colby. This is done by removing about 1/3 of the whey, then adding fresh warm water to the curds. The water should be bottled water that does not contain chlorine and it should be at a specific temperature as called out by the recipe. The curds are then stirred. This step may be repeated several times.