To continue with the Alpine style cheese for another post, this is how the top of the wheel looks like when it comes out of the press. As you can see, the cheese has an edge of curd sticking up. Because the follower on top of the curd is a little smaller than the form, some curd is forced between the follower and the mold while pressing with lots of force. To remove it, I simply cut it with a sharp knife. In Dutch cheese making this is called "randen".