The heat is then turned off and rennet (a natural extract from the stomach of sucking calves) is added to curdle the milk. (This usually takes place in 12 to 15 minutes.) The curd contains the most nutritive elements of the milk, and the liquid that remains is known as whey. The settled curd is then turned over and broken up with a sharp-edged tool known as a "spino." This operation reduces the coagulated mass to fragments the size of grains of wheat, ready for cooking.

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