Photograph
Widmer's Cheese Cellars — Curds and Whey
| The milk, after cutting, has been transformed into curds and whey. The curds are comprised of the solids in the milk and the remaining whey is the liquid portion of the milk. As the curds and whey are stirred, they are cooked slowly for about 30 minutes. A man stands on the side of the tank holding a rake. |
| Image ID: | 77938 |
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| Creation Date: | |
| Creator Name: | Widmer, Jim |
| City: | Theresa |
| County: | Dodge |
| State: | Wisconsin |
| Collection Name: | Jim Widmer Photograph Collection |
| Genre: | Photograph |
| Original Format Type: | digital file |
| Original Format Number: | 1011000007 |
| Original Dimensions: | 4332 X 3195 pixels |
| Loaned for scanning, Jim Widmer, 2010 Part of a series of photographs taken by Jim Widmer of cheese production related to Widmer Cheese. |
| Cheesemaking |
| Hats |
| Work clothes |
| Cheese |
| Dairy products industry |
| Milk |
| Implements, utensils, etc. |
| Factories |
| Indoor photography |
| Men |
| Dairying |
| This image is issued by the Wisconsin Historical Society. Use of the image requires written permission from the staff of the Collections Division. It may not be sold or redistributed, copied or distributed as a photograph, electronic file, or any other media. The image should not be significantly altered through conventional or electronic means. Images altered beyond standard cropping and resizing require further negotiation with a staff member. The user is responsible for all issues of copyright. Please Credit: Wisconsin Historical Society. |
| Location: | Wisconsin Historical Society Archives, 4th Floor, Madison, Wisconsin |
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