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Widmer's Cheese Cellars — Packing
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Each Brick Cheese is packed in an airtight bag. A machine draws all the air out of the bag and a clip is applied. By dipping each package in hot water, the film is shrunk tightly around the cheese. The cheese is then stored in a 40-degree cold storage room.
circa 2000-2009
Publication Information
Physical Description
Collection Information
Copyright Information
W0132C3
WHi 77953
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Widmer's Cheese Cellars — Cheddaring
circa 2000-2009
When making Cheddar Cheese, slabs of cheese are turned and packed, which is called, "Cheddaring."
Widmer's Cheese Cellars — Packaging Room
circa 2000-2009
CEO Joe Widmer stands in the newly added area used for cheese packaging.
Widmer's Cheese Cellars — Exterior
circa 2000-2009
Widmer's Cheese Cellars, located in in the Wisconsin village of Theresa, has been in the Widmer family since 1922.
Widmer's Cheese Cellars — Curing Room
circa 2000-2009
The Foil Pack Brick Cheese is a surface-ripened cheese. Each cheese is washed with whey to enhance the ripening process, during the week-long stay in the curing room.
Widmer's Cheese Cellars — Salting Cheese Curds
circa 2000-2009
Salt is sprinkled on the newly cut cheese curds.
Widmer's Cheese Cellars — Exterior Grounds
circa 2000-2009
In 2004, Widmer's added 3500 sq. feet, which includes packaging, cold storage, loading dock, office and bathroom facilities. Pictured here is Widmer's CEO Joe Widmer.
