In a dark corner of Grandma’s attic, between an embroidered tablecloth and a few stoneware pots, sits a seemingly modest object. A simple piece of wood, worn by time, but full of stories. What if this little cheese press still had something to tell us?
The well-kept secret of old-fashioned cheeses
In the past, in family kitchens, this strange wooden tool played a leading role. It wasn’t used to decorate a shelf or revive memories of yesteryear . No, it was the essential ally of homemade cheeses. Its purpose? To gently press the curd, this white paste made from milk, to expel excess whey. The result: a firm, tasty cheese, ready to face weeks of ripening… or to accompany a good slice of country bread , quite simply.
But be careful, there’s no question of crushing everything! This little gem of rustic machinery knew how to measure the pressure with astonishing finesse. A subtle balance, between strength and patience, to respect the textures, the aromas and above all… the traditions.
When cooking became an art in its own right
Making cheese at home was much more than just a culinary gesture. It was a handed-down skill, an almost sacred ritual. Each family had its own recipe, its own secret touch, its own way of positioning the cloth around the curd or turning the handle of the press.
It was also an exercise in patience. No microwaves or electronic scales. We waited. We watched. We tasted. And then we started again. Like a form of practical meditation, hands in the milk and mind focused on the finished product.
