Cheesecloth - Cheese Sticking Problem

[linuxboy]

It has to do with the acidity of the curd. Alpines are somewhere at 6.2-6.3 after the prepress and when they go into the mold. All those micelles have a lot of charge left to them because the acid has not reduced enough of the calcium phosphate. So, like I posted above, that curd is "hungry" for some bonding, and incorporates the cloth into its matrix. If you acidify the cloth, all of a sudden there's no charge on the outer edge, and it doesn't stick (unless the cloth is dirty).

Big wheels tend to stick less because there's a force dynamic happening between the pressure of the expelled water and the pressure of the press.

[judec]

thanks so much for everybodies great replies.  Very interesting stuff to ponder on.