Yes, that is what I am saying. Any cheese with a high surface pH will stick until it drops and the rind toughens. It just depends on the curd. Both methods are the same though. We have been making haloumi in the plant this week and since it has a very high pH and the pH doesn't drop it's a royal PITA in the hoops. You can't press it too hard for too long or it sticks like crazy. Sticking may be fine on a 1kg round but try man handling a 90# block out of a hoop when the rind is fused.
