{"product_id":"antique-french-footed-faisselle-honey-glaze","title":"Antique French Terracotta Faisselle, Footed","description":"\u003cp\u003e\u003cstrong\u003ePeriod:\u003c\/strong\u003e 19th century\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 3 inches tall, 6½ inches across the top, 3¾ inch base\u003c\/p\u003e\n\u003cp\u003eA shallow footed faisselle, the perforated dish used to drain fresh cheese. The form is wide and low on a raised pedestal foot, glazed inside and out in a warm ochre brown that catches the light. A ring of holes is pierced around the lower wall, another ring circles the base, and a single hole runs through the center. The rim is rolled, with chipping along the edge and at the foot. Wear consistent with age and use, sold as found.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHistorical Context\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFaisselles were standard equipment in the French farmhouse dairy. Fresh curd went in, the whey drained out through the holes, and what stayed behind was fromage frais or the start of a firmer cheese. The shallow footed version made a wider, flatter cheese than the deep pots, and the raised foot held the base holes clear so the whey could run away underneath.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStyling Ideas\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe glaze and the pedestal make this one the most finished of the faisselles, so it works on a table rather than only a shelf. Fill it with fruit or eggs, or leave it empty where the light can come through the holes.\u003c\/p\u003e","brand":"Foundresse","offers":[{"title":"Default Title","offer_id":57278823628966,"sku":"FD-057-025","price":132.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0637\/7645\/6870\/files\/6F4ED164-6820-45B2-92E2-99FD693C47A3.jpg?v=1788805014","url":"https:\/\/foundresse.com\/products\/antique-french-footed-faisselle-honey-glaze","provider":"foundresse","version":"1.0","type":"link"}