I was reading through some old notes made by my uncle whilst clearing out a filing cabinet. There is an interesting piece about washing curd with hot water i.e. removing some whey and adding hot water (or hot whey) to replace it and the effect this has on the texture and flavour of cheese.
The aim of washing curd is to remove lactose from the curd particles, therefore reducing the amount of lactic acid that can be produced in the curd. This is said to produce a smoother texture and a milder flavour. But you must be careful to ensure that you have achieved sufficient acidity before salting takes place.