Abstract: Large blocks of cheese are formed in a container having a removable bottom, side walls, and an essentially open top. A plurality of upstanding perforated tapered posts extend from the removable bottom to essentially the desired final height of the cheese block. The posts are longitudinally and laterally spaced from one another so that the curd surrounds each post when the container is filled with curd. Pressure is then applied downward to the curd in the container which compacts the curd and causes draining of whey through the upstanding perforated posts. After the curd has been compacted to the desired height, and the whey has been drained through the upstanding perforated posts, the container is inverted and the tapered posts are withdrawn. Pressure is again applied to cause the curd surrounding each perforated post to knit together and aid in removal of any additional whey, thereby providing a cheese block of uniform texture.