The size of the curd granules varies depending on the type of cheese you want to produce: the smaller the granules, the harder the cheese paste will be.
For cheeses such as Parmigiano Reggiano or Grana Padano, the curd granules are similar to grains of rice, measuring about 2 mm. For Emmentaler, the size of the granules is comparable to grains of wheat, with a size of about 4 mm. In the case of cheeses such as Fontina or Raclette, the size of the granules is comparable to that of hemp seeds, therefore about 6 mm. For cheeses such as Mozzarella or Gorgonzola, the size of the granules is close to that of a hazelnut, with a size of about 10 mm.