http://news.bbc.co.uk/2/hi/uk_news/england/cambridgeshire/4908180.stmThursday, 13 April 2006, 17:05 GMT 18:05 UKRoman cheese press found in ditchA rare Roman cheese press has been found in a ditch near thehome of the famous Stilton cheese.The 3rd Century press was found near the village of Stilton inCambridgeshire by potter Richard Landy. The cheese press has been dated back to the 3rd CenturyArchaeologists said the press would have been used to make cheesefrom the milk of either goats or sheep.The find suggests the village, after which Stilton cheese is named, may have been associated with cheese-making for more than 1,800 years.Mr Landy said: "I was elated when I found the press. I have already found extensive evidence of theRoman period from a number of sites around Stilton."Philippa Walton, county council finds liaison officer, said it was a truly exceptional object found in a veryapt spot.Roman Cheese PressCheese press of the Roman Period from Lower Halstow, Kent, England.From the collection of the British Museum, London, England.This picture was taken with a hand held camera with no flash so the focus isnt brilliant.
This photo was taken on August 13, 2009 in Bloomsbury, London, EnglandThis photo was taken on August 13, 2009 in Bloomsbury, London, EnglandThorskegga Thorn, Photographer
http://www.wedgeofstilton.com/History_RomanCheeseDish.htmPhotos by Paul B, Rick L and Penny Hickshttp://mediterraneanceramics.blogspot.com/2008/10/roman-cheese-presses.html
http://www.bbc.co.uk/ahistoryoftheworld/objects/uiPFEqFnS-W5zPR9X6ewUgThis cheese press, from Balmuildy Roman fort, is from the collection of the HunterianMuseum and was selected by Louisa Hammersley, postgraduate student at theDepartment of Archaeology, University of Glasgow. Louisa writes - cheese presses arerare finds in Scotland and this is an extremely well preserved example. Withoutrefrigeration, it would have been impossible to keep milk fresh during the 2nd centuryand it was normal practice for milk to be converted into butter or cheese to enable long-term storage. Bacteria formed as milk warmed, causing it to curdle, curds and whey wereseparated, curds were treated by cutting and shredding to make hard cheese. They werethen placed into perforated cheese presses which allowed whey to be drained away andcurds hardened into the shape of the press. I like this because cheese is still made thesame way today and it shows how Roman practices influence our lives in the present day.