Search the Wisconsin Historical Society's collections

Searching for

Refine by

Results 1-5 of 5

Photograph

Dairy Equipment on Hazen Pettit Farm

Date: 1937
Description: Rooms with bottles, table, canisters and other dairying equipment on the Hazen Pettit farm. Original caption states: "The vat in the foreground is used fo...
Photograph

Widmer's Cheese Cellars — Milk Storage

Date: 
Description: After the milk is picked up at the farm, it is stored in tanks that hold up to 25,000 lbs. and is held at temperatures of 38 to 40 degrees.
Photograph

Widmer's Cheese Cellars — Pasturization

Date: 
Description: The milk is pasteurized for the first step in the cheesemaking process. Milk is heated to 161 degrees, held at that temperature for 15 seconds, and then co...
Photograph

Widmer's Cheese Cellars — Cream Extraction

Date: 
Description: There is some cream in the whey, which is extracted by pumping the whey through this cream separator (a Westfalia Centrifuge).
Photograph

Widmer's Cheese Cellars — Curd Mill

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

Have Questions?

If you didn't find the material you searched for, our Library Reference Staff can help.

Call our reference desk at 608-264-6535 or email us at:

feedback@wisconsinhistory.org