The know-how of the cheesemaker is essential at all stages of the cheese-making dairy process. For example, when renneting and curdling, the artisan uses various techniques such as the flocculation point or the coagulating time. They allow him to estimate whether the right amount of rennet has been used and assess when the curd should be cut during the chipping phase. Various factors, including the final moisture content of the cheese, its texture, and its consistency, partly depend on his adequate decision-making.