A well used pair of faisselle cheese strainers in terracotta pottery with a lovely ochre glaze, one with darker mottling of the glaze which is to me reminiscent of a 'tiger's eye' gem.
 
These moulds were used to make a fresh farmhouse cheese called faisselle, the whey drained through the holes leaving a soft cheese behind. 
 
These hand made moulds measure just over 2" tall and 4" diameter. They have signs of many years' careful use in the dairy in the form of some minor scraping of the glaze around the rim.