Stirring dry curds?

[Stinky]

Settle curds under whey. Gather curds under the whey by pressing the curds so that they knit together into a cake and drain off the whey. After draining, the curd is broken up with a “thornbush” (special tool, use your imagination) or by hand and then stirred for 15-35 min. to release the whey. At the end of this period the curd is wrinkled and shrunken looking. The curd is then put into the forms lined with cheesecloth and pressed overnight.

I'm trying to figure this out. It's from Peter Dixon's recipe, and to me it looks like he's suggesting you stir the curds without any whey at all? I plan to make this today, and should I do this?

[WovenMeadows]

That's how I read it - like a stirred-curd cheddar. Would dry, and acidify, the curds prior to pressing, more than if being hooped immediately after settling under the whey and draining.

[Danbo]

Must be Peter Dixon's Montasio - right? :-)

Just break the mass up after it knitted together and then stir to prevent the syuff from knitting back together again. I agree with WowenMeadows.

:-) Danbo

[Stinky]

Yes, Montasio.

Have done. The curds behaved beautifully.