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Photograph

Kenneth Clark Watching Milk

Date: 
Description: Kenneth Clark watches milk being separated, with cream going into the pail, at the Brodhead Cheese Factory.
Photograph

Kenneth Clark with a Milk Kettle

Date: 
Description: Kenneth Clark watches milk go into a kettle at the Brodhead Cheese Factory.
Photograph

Kenneth Clark Filling Kettles

Date: 
Description: Kenneth Clark filling kettles at the Brodhead Cheese Factory.
Photograph

View of Making Room

Date: 
Description: Interior view of the Brodhead Cheese Factory with Kenneth Clark working at the kettles.
Photograph

Making Room

Date: 
Description: Two men in the Brodhead Cheese Factory in a room that contains a separator, vats and stirrers.
Photograph

Kenneth Clark and Casper Jaggi with Vats

Date: 
Description: Kenneth Clark and Casper Jaggi standing next to vats at the Brodhead cheese factory.
Photograph

Dipping Cheese

Date: 
Description: Men at the Brodhead Cheese Factory closing the cloth after dipping the cheese.
Photograph

Fred Wenger Cheese Factory

Date: 06 20 1948
Description: Man and woman standing outside the Fred Wenger cheese factory.
Photograph

Weighing the Curd

Date: 11 07 1979
Description: Cheesemaker Laurel Ettien, measuring the weight of cheese curd after it was separated from the whey.
Photograph

Casper Jaggi and Workers

Date: 
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...
Photograph

Swiss Man Making Cheese

Date: 
Description: A man wearing Swiss clothing making cheese in Switzerland.
Painting

The Cheese Factory

Date: 
Description: Horse-drawn wagons, also known as milk buggies, dropping off cans of milk at the country cheese factory during summer.
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 — 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

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

Widmer's Cheese Cellars — Brick Cheese Production

Date: 
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

Date: 
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

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

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