The coagulum should be cut as soon as it will break clean across the
finger when placed in it and lifted gently upward. This early cutting
is essential. There is seldom, if ever, any waste from cutting a curd
too soon. The clearest whey will always be obtained by cutting early.
The whey exudes from the curd much more freely when it is yet young and
tender--and the only object in cutting the curd at all is to get out
the whey. When cutting is begun, let it be continued as expeditiously
as possible until it is finished. Do not stop and let the curd stand
and toughen. It cuts more easily, with less friction and less waste by
loosening fine particles of curd, when it is tender and parts easily
before the knife. The more it toughens, the harder it cuts, the more
friction there is, the more the curd is torn and bruised, and the more
the waste. If we could cut early and cut instantaneously, it would be
all the better.