How do you tell the use of a piece?

[mart]

Really ??  I have not heard of that before !!

[ssf2]

Lots of good info.
However, how would you tell a butter dish without a strainer from a covered cheese dish? The ones shaped like a wedge of cheese are a no-brainer, but what about something like a brie that is in a round shape? You wouldn't necessarily have put it in a wedge dish (at least not if you had money!)
 
Maybe the cheese dish is more like a plate with a cover on it, rather than having the ridge and depression like a butter dish? Cheese doesn't need to be kept cold, is usually served at room temperature so there is no need for the ice to keep it cool.

Now that I think about it, maybe the covered dish I have with my breakfast set is a butter dish without the strainer? Still think it is the covered plate because the rest of the set is individual-sized, but maybe not? Have added photos, and one of the cup and tea pot for size.

[cogar]

Maybe the cheese dish is more like a plate with a cover on it, rather than having the ridge and depression like a butter dish?

Me thinks that was a correct observation simply because cheese is much harder to cut or slice and thus it is much easier to do on a flat surface.

[KC]

The above dish looks as if it was a butter dish but missing the insert.

HOWEVER, you will note that the butter servers were used BOTH for butter and cheeses.  NOT THE HARD CHEESES - but the soft ones!  Thus the strainer worked great for both!