The shape of the perforated vessels used in cheese production has hardly changed over the millennia. What is now made from aluminium or stainless steel was once made from clay or wood. For cheeses made from sheep’s, goat’s and cow’s milk, vessels with holes were used – some with bases, some without. If they were open at the bottom, the curd could be pressed out more easily and in one piece. The principle has remained the same to this day. The same applies to the processes for making cream cheese as the first stage of production, and hard cheese with a longer maturing period and shelf life.