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Photograph

Widmer's Cheese Cellars — Coagulation

Date: 
Description: Two men working in a vat that has been filled with pasteurized milk and to which rennet (an extract from a calf's stomach) has been added, which coagulates...
Photograph

Widmer's Cheese Cellars — Curds and Whey

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Description: 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 p...
Photograph

Widmer's Cheese Cellars — Brick Cheese Forms

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Description: Workers are busy filling the stainless steel Brick Cheese forms with curds.
Photograph

Widmer's Cheese Cellars — Brick Cheese Production

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Description: Each Brick of cheese weighs out at approximately 5 pounds. The general rule of thumb is that it takes 10 pounds of milk to produce 1 pound of cheese. A 5 p...
Photograph

Widmer's Cheese Cellars — Forming Brick Cheese

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Description: After the curds are leveled off in each form, they are turned so that each side of the Brick is pressed. During the course of the day, each form is turned ...
Photograph

Widmer's Cheese Cellars — Brick Cheese

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Description: Brick Cheese derives its name from the bricks used to press the curds.
Photograph

Widmer's Cheese Cellars — Salt Brine Tank

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Description: Cheesemakers remove loaves of Brick Cheese that have been floating in the salt brine tank for 14 hours.
Photograph

Widmer's Cheese Cellars — Curing Room

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Description: 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 c...
Photograph

Widmer's Cheese Cellars — Packing

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Description: 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...
Photograph

Widmer's Cheese Cellars — Cheddaring

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Description: When making Cheddar Cheese, slabs of cheese are turned and packed, which is called, "Cheddaring."
Photograph

Widmer's Cheese Cellars — Curd Mill

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Description: The slabs of cheese are put through a curd mill, which makes the popular Cheddar Cheese Curds.
Photograph

Widmer's Cheese Cellars — Salting Cheese Curds

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Description: Salt is sprinkled on the newly cut cheese curds.
Photograph

Widmer's Cheese Cellars — Weighing Cheese Curds

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Description: The finished cheese curds are weighed and poured into forms to make a 40 pound block of cheese.
Photograph

Widmer's Cheese Cellars — Cold Storage Room

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Description: CEO Joe Widmer stand in the 40-degree cold storage room where Widmer's ages their award winning Cheddar, Brick, and Colby Cheese.
Photograph

Widmer's Cheese Cellars — Cheese Plate

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Description: A cheese plate with slices of Brick Cheese, from Widmer's Cheese Cellars, paired with dark bread and a local wine.
Photograph

Widmer's Cheese Cellars — Cheese Display

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Description: A collection of cheese produced by Widmer's Cheese Cellars.
Photograph

Widmer's Cheese Cellars

Date: 02 10 1978
Description: "Widmer's Cheese Cellars. (l-r) Harvey Kamrath, Ralph, Joe, and John Widmer scoop brick cheese curds out of the vat. Widmers are now in their 56th year of ...
Photograph

Brick Cheese at Widmer Cheese

Date: 1972
Description: "This is a copy of a photograph taken by Milwaukee Journal staff photographer, Ernie Annheuser and was featured in that paper. Ralph Widmer lets Mayor John...
Photograph

Brick Cheese at Widmer Cheese

Date: 09 28 1948
Description: "John O. Widmer shows visitors from Nebraska what Brick Cheese looks like."
Photograph

Widmer Cheese Factory

Date: 1972
Description: "Harvey Kamrath washes Brick Cheese at Widmer Cheese Factory."

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