Définitions
1.NounA mould in which curds are placed before being pressed to remove the whey; subsequently the chessel is removed to allow the cheese to mature.
2.Noun↑ William Dwight Whitney, Benjamin E[li] Smith, editors (1911), “chessel”, in The Century Dictionary […], New York, N.Y.: The Century Co., →OCLC.
3.Noun↑ 1858, Peter Lund Simmonds, The Dictionary of Trade Products