Set Of Three Antique Solid Warm Brown Oak Cheesemould Or As Planter Or Pot
Casteren, Netherlands
£990 per set of 3
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Item details
Height
19.0 cm
Width
40.0 cm
Depth
40.0 cm
Diameter
40.0 cm
Wear conditions
Good
Wear conditions
Excellent
Shows little to no signs of wear and tear.
Good
May show slight traces of use in keeping with age. Most vintage and antique items fit into this condition.
Average
Likely to show signs of some light scratching and ageing but still remains in a fair condition.
Apparent Wear and Tear
Visible signs of previous use including scratches, chips or stains.
Please refer to condition report, images or make a seller enquiry for additional information.
Description
This set of antique cheese molds was crafted at the beginning of the 20th century, around 1900. Made from the finest quality quarter-sawn European summer oak, the molds were reinforced with steel hoops. In recent decades, these molds have been repurposed as decorative objects, often used as planters or bowls. The cheese molds were stained a warm brown and finished with several layers of lacquer and wax. On the underside of the largest mold, there's a stamp from the cheesemaker or the mold manufacturer, though it's only partially visible.
The largest mold has a diameter of 15.75 inches and is 7.48 inches high. The middle mold is 13.98 inches in diameter and has a height of 6.69 inches. The smallest bowl is 7.87 inches in diameter and 7.87 inches high.
These molds are not only beautiful bowls but are also perfect for use as planters or decorative containers. They are sturdy, clean, and ready for immediate use.
To give you a sense of how these molds were originally used in the cheesemaking process, here's a brief overview:
**Step 1: Acidification and Coagulation**
To make one kilogram of cheese, you need about 10 liters of milk. The milk is first heated, and then a starter culture and rennet are added. The starter culture consists of bacteria that help preserve the cheese and give it its delicious flavor through a process called fermentation. Rennet causes the solids in the milk to clump together, allowing it to take on a solid form.
**Step 2: Cutting the Curds**
Once the milk has coagulated into a thick mass, it's cut into small pieces. This process releases a yellowish liquid called whey. The solid pieces are known as curds, which form the foundation of the cheese. The curds are washed twice with warm water to help firm them up.
**Step 3: Pressing**
The washed curds are then placed into cheese molds under a press. This gives the cheese its desired shape and helps form a good, solid rind. Cheeses don't always have the same round shape; there are rectangular cheeses ("hotel blocks"), heart-shaped cheeses, small cheeses, giant cheeses, and many more. The curds can be pressed into a variety of forms.
**Step 4: Brining**
After pressing, the cheese is placed in a saltwater brine. This bath helps firm up the cheese and enhances its shelf life and flavor.
**Step 5: Coating**
After the brining process, the cheeses are left to drain. Once dry, they are placed on wooden shelves in a cheese storage room. Young cheeses are turned daily, while older cheeses are turned every two weeks. During this time, the cheese is coated to prevent mold growth and drying out.
Condition report:
Good. Wear consistent with age and use.
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Returns
We have a 14-day return guarantee for orders from individual sellers, within the UK and European Union. View full policy.
Free collection available
Yes
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- Ships from Casteren, Netherlands
Cancellations and Returns
Last updated: 24th March 2025
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