Patricia recalls finding this cheese making 'faisselle' set at a brocante many years ago. They date from the late- nineteenth / early twentieth-century and are made from terracotta with pretty yellow ocher glaze. She has used them a lot to make little goats cheeses - and thinks they are so beautiful! They can be used not only for making and straining cheese, but also as little tealight candle holders. 

'Faisselle' is a traditional French cheese with a simple, rustic origin, believed to date back to at least medieval times. The name "faisselle" refers both to the cheese itself and to the perforated mold used during its production. It's a fresh cheese, made predominantly from cow's milk, though goat's or sheep's milk can also be used. 

The technique for making faisselle is straightforward and reflects its farmhouse roots. Milk is gently heated and then curdled using either rennet or a lactic starter, depending on the desired flavor and texture. The curds are then carefully ladled into faisselles—these are the special molds (like these) with numerous holes to allow whey to drain away. 

The draining process is key to faisselle's texture and is done without pressing, allowing the cheese to settle naturally under gravity. This results in a soft, creamy, and grainy cheese that is typically enjoyed fresh. It can be sweetened with sugar or honey or seasoned with herbs and spices for a savory twist. Faisselle showcases the simplicity and elegance of traditional French cheesemaking, emphasizing natural flavors and textures derived from minimal processing.