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 Neat Cheese Scoop.. What's the pattern?
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| Author | Topic: Neat Cheese Scoop.. What's the pattern? |
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Marc Posts: 414 |
posted 10-15-2008 11:59 AM
  
[01-2691] Hi once again.. Here is another unknown for me.. In this case it is the pattern. This neat heavy duty cheese scoop is only stamped "STERLING" on the back where the handle meets the blade. I have looked through my pattern books, and have not found a pattern that satisfies me. The pattern appears to be 1880's or 90's and is stamped. There is an absolutely wonderful hand engraved monogram on the back of the handle Or, perhaps it is a limited production piece that wasn't catalogued. Scott, would this be listed in your book? Thanks for all your help. Marc IP: Logged |
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bascall Posts: 1629 |
posted 10-15-2008 05:13 PM
The decoration looks like stawberry blossoms and leaves which is probably fairly obvious. Sorry no actual help here. IP: Logged |
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Scott Martin Forum Master Posts: 11520 |
posted 10-15-2008 11:32 PM
Good looking Stilton Scoop. June thinks we have one which is also unmarked. Being without a makers mark it will be some time before we add such to our Book of Silver project. But someday we will. I like the engraving. IP: Logged |
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IJP Posts: 326 |
posted 10-15-2008 11:44 PM
Marc: I'm sure you've already considered this, but my immediate impulse would be to investigate Baltimore makers who specialized in repoussé, such as S. Kirk & Son, the Stieff Company, or Schofield Co. IP: Logged |
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Kimo Posts: 1627 |
posted 10-16-2008 02:05 PM
That is a very interesting engraving on the back. I think it is a creatively done monogram - perhaps CR or maybe CB? [This message has been edited by Kimo (edited 10-16-2008).] IP: Logged |
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swarter Moderator Posts: 2920 |
posted 10-16-2008 06:21 PM
I vote for CR. Good obserevation, Kimo. IP: Logged |
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seaduck Posts: 350 |
posted 10-17-2008 03:59 PM
Scott, you called this a Stilton cheese scoop. I haven't thought much before about various cheese implements, but now you've sparked my curiosity. (I would think it would stick in the scoop.  ) Are there other implements that you know of that are specific to one variety of cheese?IP: Logged |
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Scott Martin Forum Master Posts: 11520 |
posted 10-17-2008 05:20 PM
A Stilton Scoop, even the ones with a push, are not serving pieces buy rather they are preparation at table utensils. In the Book of Silver we have devoted 3 pages to Stilton Cheese and the Stilton scoop. Briefly, take a wheel of Stilton Cheese (approx. 6 inches in diameter) and cut off the rine top revealing a properly veined cheese. The Stilton Scoop is then pushed into the center of the wheel, all the while twisting and turning the scoop. This action causes the properly veined cheese to break up into serving sized morsels. This causes the cheese's vein to be on the outside of the morsel. And that allows the vein to touch the tongue first thereby greatly enhancing the flavor of the cheese. IP: Logged |
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Dale Posts: 2132 |
posted 10-19-2008 04:23 PM
Looking at this, I wonder if it is die stamped or hand work. In handling the scoop, does it have any traces of hand work? The twisted part makes me think of Duhme. IP: Logged |
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Marc Posts: 414 |
posted 10-20-2008 01:12 AM
Hi Dale, and Scott, As much as I would like to say hand worked, this heavy duty cheese scoop has a die struck pattern. And, yes, I thought Duhme also. Might be.. The piece is stiff, but that is due to the gauge of the silver. And it was used.. The gold wash is worn off the tip. A whole lot of cheese scooping to do that.. Yum.. Thanks for the description Scott. The scoop came in a large lot of neat 1870's and 80's pieces. There was also a batch of "Odd Fellows" medallions, in sterling silver, unengraved, that I thought had some merit, from the 1920's or so, that I rescued. IP: Logged |
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seaduck Posts: 350 |
posted 10-20-2008 10:52 PM
Well, Scott, I learned something new once again. So much for stabbing the Stilton with a knife. Is there a reason why this scoop is gold-washed? Something in the cheese that would promote tarnish? Goldwashes in general puzzle me.....I don't understand why, for example, they're common on creamers. IP: Logged |
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taloncrest Posts: 169 |
posted 10-21-2008 08:26 AM
I've always assumed that milkfat could cause black spots of corrosion on creamers, which would be prevented by the gilding. [This message has been edited by taloncrest (edited 10-21-2008).] IP: Logged |
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rian Posts: 169 |
posted 10-21-2008 08:27 AM
Milk is not exactly neutral but very slightly acidic and perhaps as it sours becomes more so. So goldwash in a creamer might be useful to protect against tarnish. IP: Logged |
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carlaz Posts: 239 |
posted 10-23-2008 09:01 AM
In the November/December 2008 issue of Silver Magazine, there is a great article on Stilton Cheese Scoops (as well as a brief but interesting history of the cheese itself) by Dale E. Bennett if you are looking to learn more about the various cheese scoops made. [This message has been edited by carlaz (edited 10-23-2008).] IP: Logged |
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Kimo Posts: 1627 |
posted 10-24-2008 09:50 AM
Milk tends to absorb odors and flavors rather easily. IP: Logged |
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Marc Posts: 414 |
posted 10-24-2008 04:56 PM
Hi All, Gold wash, or plating, on silver was done for two reasons. #1.. Protection of silver.. Because silver is much more reactive than gold, the gold plating provides a barrier that oxidizers (salts and acids) cannot penetrate. #2.. Decorative. The contrast of silver with gold highlights can be appreciated by all. Marc IP: Logged |
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Dale Posts: 2132 |
posted 10-25-2008 03:24 PM
Over the years, I heard customers look at cheese scoops and call them: Melon Ball Servers Cottage Cheese Servers Caviar Servers Melon Servers Grated Cheese Servers Salad Bar Servers Inexpensive ones were a sure sell to people who did buffet type dining. They do a very good job of putting parmasan on lasanga and moving melon balls around. IP: Logged |
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