In the cheesemaking process, once the milk has coagulated thanks to the addition of rennet, the curd is obtained, a soft mass similar to a pudding. The breaking of the curd is the process of fragmenting this mass into small pieces that occurs thanks to the use and multidirectional movement of the spino (or curd breaker) and the lira. The breaking of the curd partly determines the final characteristics of the cheese, as the size of the granules influences the release of the whey and the formation of the structure of the cheese during pressing and maturing.