The commercial trade curd cheese production was based on the traditional domestic production. Curd was salted, kneaded by hands and flattened by palms – shape of the block was larger than the later commercially produced curd cheese pieces. They usually had the diameter of 8-9 cm, were dried on the boards, in two or three rows side by side. The board was usually pushed out of the window of the larder and or was dried in the sun, but after the previous gentler drying to avoid cheese breaking.

The dried cheese was washed by whey or lukewarm water, and then stored in earthenware pots and overlapped by a cheese cloth. The pots were stored in the larder (pantry) or basement, where the cheese was relocated regularly. For the main agricultural season as many as 10 to 12 pots with curd cheese were prepared (contemporaries of the time around 1900); domestic curd cheese production is documented even in the thirties of the 20th century. In the thirties of the 20th century the custom made production is also documented (a step between the domestic and commercial production), i.e. the curd was brought to a skilled woman who has processed it into the curd cheese. Payment for the work was usually in kind. We can assume by analogy that at the turn of the 19th and 20th centuries it was a widespread method of curd cheese production, but more precise figures are unavailable.