A very early and very delicate tiered (3 tiers plus a solid section on top with a molded fish on the inside) and pierced English Creamware Cheese Curd Mold dating to the 1790s. The mould apparently was used for molded curds, “hatted kits” (an old English dessert made from buttermilk and fresh milk) and Italian Creams (a dessert similar to gelato). It has pierced sides (to allow the whey to drip out). On top of the smallest tier, there is a mold with a fish impressed in it. The piercings are quite intricate and attractive and the entire mould is rather graceful in shape. It measures 6 ½” x 4 ¾” and is 3 ½” high.
Condition, especially for something so delicate that was obviously used in the kitchen, is excellent. There are no major issues and no restorations or repairs. There is a very short, faint hairline on the bottom edge that is about ¼” long and a small area of glaze rubbing and an 1/8” hairline on the opposite side bottom tier. A rare and fascinating piece.