stories of cheese making told by its tools
the horniman museum23 july 2013
harry g. westprofessor of anthropologychair, food studies centresoas, university of london
VATfir staves, iron hoops
height: 315 mmdiameter at top: 135 mm
made: 1945acquired: 1957
village of salva, district of nasaud,
region of cluj, romania
creaming spoon village of straja
maple wooddistrict of radauti
length: 285 mm region of suceava
made: early 20th c. romaniaacquired: 1957
tally stickmaple wood village of
salvalength: 345 mm district of
nasaudwidth: 20 mm region of clujmade: 1944 romania
acquired: 1957
curd breaker and stirrer village of salvamaple wood and Hazel twigs district of nasaud685 mm x 220 mm region of
clujacquired: 1957 romania
whey ladlemaple wood village
of salvalength: 810 mm district of
nasaudwidth of bowl: 190 mm region of cluj
made: 1944romania
acquired: 1957
straining basket acquired: 1990
plant fibre cyprus98 mm x 125 mm
belt mould acquired: 1959
wood and twine switzerland57 mm x 250 mm
strainerceramic denmark
80 cm x 21 cmmade: 18th c.
mould acquired: 1927
dark wood england92 mm x 215 mm
draining mould acquired: 1962wood and iron netherlands
184 mm x 186 mm
presswood185 mm x 135 mm
date andprovenanceunknown
press acquired: 1963
wood and metal poland736.6 mm x 558.8 mm
cheese gouge acquired: 1962brass, wood, metal england
518mm x 38mm
corersheep bone114 mm x 27 mm x 17 mm
acquired: 1927 england
cutteracquired: 1904
iron and woodcambridgeshire
blade: 239 mm x 109 mm x 3 mm englandhandle: 145 mm x 70 mm x 37 mm
cigarette card acquired: 2011
67 mm x 35 mm london, england
mould village of vrincioaia
acacia and cherry wood hamlet of poiana180 mm x 290 mm x 65 mm district of
vranceamade: 1916 region of
galatiacquired: 1957 romania
cheese hendried curdacquired: 1959Poland
mouldacquired: 1959
poland
cheese horse acquired: 1959
dried curd poland
thanks to:sarah byrne, johanna zetterstrom-sharp, tom crowley,
fiona kerlogue (horniman museum)ivan day (food historian, museums and country house
consultant)laura mason (co-author, traditional foods of britain: a
regional inventory)elisabeth luard (trustee director of the oxford
symposium on food and cookery)david lockwood (neal’s yard dairy)patricia michelson (la fromagerie)
ewa spohn, and kazimierz furczon (gazdowie - the tatra-beskid producers cooperative)
