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<dc:title>Vessel to drain the whey from the cheese</dc:title>
<dc:description>Black ceramic vessel, made on a foot-powered wheel, with a smooth and blackened surface. It has a truncated-conical shape, with the base diameter smaller than the mouth, which is completely open. The walls and base feature circular perforations.</dc:description>
<dc:creator>681</dc:creator>
<dc:date>Unknown</dc:date>
<dc:contributor>iain</dc:contributor>
<dc:language>Spanish</dc:language>
<dc:type>Physical Object</dc:type>
<dc:identifier>422</dc:identifier>
<dc:alternative title>Quesera</dc:alternative title>
<dc:date submitted>02/07/2025</dc:date submitted>
<dc:date modified>04/07/2025</dc:date modified>
<dc:extent>14.5cm x 8.5cm x 11.5cm</dc:extent>
<dc:spatial coverage>current,43.3559346837855,-5.79416670380603;</dc:spatial coverage>
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<item_type_metadata:craft>ceramics</item_type_metadata:craft>
<item_type_metadata:tool>Foot-powered potter's wheel, cutting thread, specific tools for pottery (small wooden tools, knife, and punch), &quot;trapadoiro&quot; (leather cloth used to shape the rim of the vessel), and kiln.</item_type_metadata:tool>
<item_type_metadata:prim media>803</item_type_metadata:prim media>
<item_type_metadata:material>Clay and water</item_type_metadata:material>
<item_type_metadata:place>Faro, Asturias, Spain</item_type_metadata:place>
<item_type_metadata:external id>LAPONTE_AR_04</item_type_metadata:external id>
<item_type_metadata:natural cultural>Cultural</item_type_metadata:natural cultural>
<item_type_metadata:function>To drain the whey from the cheese</item_type_metadata:function>
<item_type_metadata:creation purpose>Domestic, cheese production for sale.</item_type_metadata:creation purpose>
<item_type_metadata:technique>Made with black clay, shaped on a pedal-powered wheel, and its surface smoothed with a leather cloth. The walls are pierced with a punch. The kiln used is the &quot;open kiln.&quot; It consists of two parts: the firing chamber, where the pieces are stacked, and a boiler in which the fuel is introduced. A characteristic of Faro kilns is that they are always oxidizing and reach temperatures of 1,100º, as is the case with this black ceramic to drain the whey from the cheese.</item_type_metadata:technique>
<item_type_metadata:material source>Faro, Asturias</item_type_metadata:material source>
<item_type_metadata:conecept>Livestock farming and cheese production</item_type_metadata:conecept>
<item_type_metadata:production quality>The number of objects produced in the same batch as the one presented is unknown, but they were made in series, meaning many identical ones were created.</item_type_metadata:production quality>
<item_type_metadata:field worker>Carmen Pérez Maestro</item_type_metadata:field worker>
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