For hard cheeses resulting from rennet coagulation such as Cantal DPO, draining is rapid. The implementation of several mechanical treatments (slicing, stirring, pressing, turning, etc.) allows obtaining a high dry matter content (45 to 70%) by energetically breaking the impermeability of the curd. Almost all of the lactoserum is eliminated in less than two hours during the work in the vat. The pressing through a tomme press and molds is used more to form the cheese than drain it.