An early 20th century teak and metal bound coopered chessel (cheese vat), having seven drainage holes in the traditional manner.
After the curd had been broken and settled in the tub, and had developed the necessary acidity to shrink it away from the tub sides, it was drained of whey, had salt added and was transferred to vats.
Cheese vats are turned or coopered wooden vessels, 5 inches to 18 inches in overall diameter and with an inside depth of 1.5 inches to 18 inches, varying according to the size and variety of cheese; those above 6 inches in depth are usually coopered. The walls of solid vats vary from half an inch to 1.5 inches thickness; sometimes they are bound with metal. In the base of most vats are weep or drainage holes, placed at regular intervals and up to eight in number. Vats of similar size were piled one on another on a stand or shelf, left to drain and then transferred to the cheese press.