Date: | 06 20 1948 |
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Description: | Man and woman standing outside the Fred Wenger cheese factory. |
Date: | 11 07 1979 |
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Description: | Cheesemaker Laurel Ettien, measuring the weight of cheese curd after it was separated from the whey. |
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Description: | Casper Jaggi, on right, with cheese harp, and three brothers of the Erb family, (holding stirrers), standing outdoors at the Coldren Cheese factory. They a... |
Date: | 05 30 1964 |
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Description: | Landscape view from field of a rolling countryside. A small cheese factory resides on a slope, with a tree, a windmill, two cars and a tractor near an outb... |
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Description: | Exterior of the Brodhead Cheese Factory purchased in 1904/5 by Casper Jaggi. The two images show changes made to building after the Casper Jaggi building. ... |
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Description: | Exterior of Brodhead Cheese Factory with man standing in front. The first Jaggi family factory was known as County Line Co. The business shipped cheese in ... |
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Description: | Interior view of the Jorden Prairie Cheese Factory showing Swiss cheese presses on a bench. |
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Description: | Horse-drawn wagons, also known as milk buggies, dropping off cans of milk at the country cheese factory during summer. |
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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. |
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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... |
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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... |
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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... |
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Description: | Workers are busy filling the stainless steel Brick Cheese forms with curds. |
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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... |
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Description: | Brick Cheese derives its name from the bricks used to press the curds. |
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Description: | There is some cream in the whey, which is extracted by pumping the whey through this cream separator (a Westfalia Centrifuge). |
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Description: | Cheesemakers remove loaves of Brick Cheese that have been floating in the salt brine tank for 14 hours. |
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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... |
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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... |
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Description: | When making Cheddar Cheese, slabs of cheese are turned and packed, which is called, "Cheddaring." |
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