9. Large amount of rennet.
10. Cutting the curd hard.
The following factors decrease the moisture-content of the cheese:
1. Fine cutting.
2. Low setting temperature.
3. High acid in the curd at time of removing the whey.
4. Stirring the curd with the hand as the last of the whey is removed.
5. Fast pressure.
6. Low piling of the curd in the cheddaring process.