Faisselle
A perforated draining mould, and the soft fresh cheese sold still sitting in it.
Also: fromage en faisselle, draining mould
A faisselle is a little pot with holes in it, used in France to drain fresh curd. The word also names the cheese itself: fromage en faisselle is very young curd sold still in its draining pot, which sits inside a tub to catch the whey. At home you lift the faisselle, let it drain to taste, and turn out a soft, quivering white cheese, eaten with cream and sugar or honey, or with salt, pepper, herbs and shallots. Cow milk faisselle is the most common, but goat and sheep ones are made too. It is fresher and wetter than fromage frais. In Indian homes a similar job is done by a muslin cloth over a sieve.