This is the process of cutting the curd into small pieces. It is part of the draining process in the transformation of milk into cheese. It means providing a draining surface by cutting the curd. The drier the curds, the easier it is to cut and therefore drain. On the other hand, a rougher cutting leads to a moister cheese, a process which would be called "sabrage" (tenderising).
A key moment in the art of cheese making... the size of the grains of curd vary between that of a grain of wheat or rice (for hard cheeses) and that the size of a dice (for soft veined cheeses, such as Roquefort)