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)