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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

Date: 
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 — 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

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: 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."
Photograph

Milk Delivery

Date: 1958
Description: "A sled was used to convey the milk cans. Shown are Ralph Widmer, Bill Breitag, and Ken Reimer."
Photograph

Widmer Cheese Factory

Date: 1960
Description: "Ralph Widmer receives milk at Widmer Cheese Factory."
Photograph

Widmer Cheese Employees

Date: 08 1979
Description: "Widmer Cheese employees. Front; Pat Geschke, Harvey Kamrath, Joe- John- Ralph- Jim Widmer."
Photograph

Cheese Tour

Date: 1976
Description: John J. Widmer gives "Alice in Dairyland," Janice (Findlay) Aiken, a tour of the Widmer Cheese Factory.
Photograph

Ralph Widmer

Date: 06 2000
Description: Ralph Widmer, an excellent spokesman for Widmer Cheese, talks about curing cheese.

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