Drawing off the whey, or lactoserum, from the curd (coagulated milk) makes it possible to extract from the renneting vat a compact and more or less dehumidified white mass called a curd cake. Spread on a racking cloth to continue its draining, it is prepared to be passed through the tomme press for a first pressing. According to the specifications of the Cantal DPO cheese, the curd cake must undergo two pressings.