The purpose of cheese forming and pressing is to

• Assist final whey expulsion
• Provide texture
• Shape the cheese
• Provide a rind on cheeses with long ripening periods

The rate of pressing and pressure applied are adapted to each particular type of cheese. Pressing should be gradual at first, because initial high pressure compresses the surface layer and can lock moisture into pockets in the body of the cheese.

The pressure applied to the cheese should be calculated per unit area and not per cheese, as individual cheeses may vary in size.