Described as an Egouttoir à fromage frais, the moulds of this model are listed in the inventory of October 1752. They were made in two sizes of which this is the larger.
Bleu celeste examples were also made in this year for the Louis XV service. They are pierced to allow for the fresh cheese to drain
Tamara Préaud, Porcelaines de Vincennes, les origins de Sèvres, 1977, p. 54
For an example with a bleu celeste ground from the Louis XV service see Tamara Préaud and Antoine d’Albis, La Porcelaine de Vincennes, Paris, 1991, no. 196, pp. 180-181
This item has been reserved