A beautifully timeworn French stoneware faisselle, traditionally used to drain curds during cheesemaking. Rows of hand-pierced openings allowed the whey to escape, while the small footed base elevated the mold.

• Mottled gray-brown glaze with natural firing variation
• Perforated sides and base
• Measures approximately 5" tall × 4" diameter
• Wonderful displayed alone, grouped with early pottery or holding dried stems

Antique condition with surface wear, glaze loss, and chips and losses around the rim and foot. Please review all photographs carefully.