After that milk whey is added to the milk before it has cooled off. Whey is a liquid obtained from straining coagulated milk. Very quickly, within a few minutes, the whey curdles the milk and the resulting mass is put into the basket. It is the wicker walls of the basket that create a familiar pattern on the Adyghe cheese head. When all the liquid has dripped from it, the cheese is turned over and salt is sprinkled on it.