Butter mould
Switzerland, Fribourg, Gruyères
Late 19th century
Maple wood
Georges Amoudruz collection acquired in 1976
MEG Inv. ETHEU 101083
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Butter moulds were made from polished, odourless hard wood. The patterns were carved to facilitate unmolding. Successful unmolding depended on several factors, including temperature. A well prepared block of butter was said to be "fleurie" (blooming). The pattern guaranteed that the blocks sold were not adulterated or amputated. Butter was used to prepare ointments, especially those used on rogation days. It was displayed and blessed and was thought to ward off evil spells as long as it was kept. Butter from alpine pastures was prized for its rich smell and could be used to rent land or to pay the landlord.
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Welcoming and sharing
In rural communities, hospitality is a right and a duty. Social interaction through sharing food and drink follows well-established rituals. This highly codified way of being together, regarded as a sign of civilisation, ensures respect and formality in the relationship between the people gathered around the table.
Cream
Alongside oil obtained from nuts and seeds, animal fats play a dominant role in the traditional continental diet. Butter and cream are eaten at feasts and prized as trade goods and gifts. Unlike lard, these dairy products are considered to be foodstuffs in their own right as well as condiments.
