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(c) Pocumtuck Valley Memorial Association, Deerfield MA. All rights reserved.
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Cheesemaking was a part of the routine for most agricultural housewives. At least one cow, in the days before refrigeration, was kept by most families to supply milk and cream for making butter and cheese. Woven splint baskets, like this one, lined with cheese cloth, were a necessary part of the cheese making process. The curds and whey were poured into the basket. The curds were trapped by the cloth while the whey continued through into a separate container.
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