Cooking is the thermal process to which the granules obtained from the fragmentation of the curd are subjected to ensure that they reunite with each other, separating from the whey. The cooking temperature varies depending on the type of cheese you want to produce: the harder you want the cheese, the higher the temperature must be. The reason is that heat promotes the evaporation of water and a lower presence of water leads to a harder consistency in the cheese paste.
For hard cheeses, cooking occurs at 51°C-58°C while for soft cheeses at around 35°C.
For raw cheeses, such as robiola, the curd is not cooked.