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Ancient Roman Cheese Presses

(1st-3rd centuries)

Without refrigeration, it would have been impossible to keep milk fresh and 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 were separated, curds were treated by cutting and shredding to make hard cheese.

They were then placed into perforated cheese presses which allowed whey to be drained away and curds hardened into the shape of the press.

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