This type of cheese is characterized by its distinctive shape, which is a result of the draining process. Curd is placed in a perforated container, traditionally made of woven material, to allow whey to separate. The resultant product often bears the imprint of the container, giving it a recognizable appearance. This method of production yields a fresh, soft cheese with a high moisture content. A common example is a ricotta-style product made with whey, often lightly salted and used in both sweet and savory dishes.
The importance of this cheese lies in its versatility and simplicity. Its mild flavor makes it a good base for adding other ingredients, and its relatively low cost makes it accessible to a wide range of consumers. Historically, these cheeses were a practical way to utilize leftover milk or whey, preventing waste and providing a nutritious food source. Their ease of production also contributed to their prevalence in rural communities.