The mass of curd left on the working table is ‘worked’ (cut up and stirred) to allow the remaining whey to run off freely.
The finished texture of the Yorkshire Wensleydale is determined by how well the curd is worked at this stage.
Good texture is developed by stirring the curd at precisely the right times. As the curd is worked, more whey is released. The working colls the curd and so reduces the activity of the starter culture.