Cheese making in shallow bowls with side whey rim run-off leading to a whey offtake tube which can be raised to just short of the cheese level in the bowl or lowered to below the bottom. Perforated cheese moulds are placed in the bottom of the bowl, and several tiers of cheese making tables can be used, in which case each has its own run-off and these connect to a common vertically adjusting drain tube with piston and cylinder drive operated as a function of the cheese level in the bowl. Suction exerted on the cheese during whey removal is so far reduced as to prevent essential cheese loss along with the draining whey.
