Boofer, I can't say that it is definitely related, just a consistent observation. I am sure that a surface that is slick is easier to dry out than one with an uneven surface where moisture can collect in the lines and crevices, but this may not be the reason. It may have been just coincidence; I was just floating the idea really. Debi is right about this just being for my pressed cheeses. I would never try to use it one a fresh cheese like cream cheese or something that is just drained, but for cheeses in the press the whey comes through fine. I have just had such an easier time with these that I can't help but recommend.