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Photograph

Dipping the Curd

Date: 1914
Description: A worker at the Jorden Cheese factory dips curd to make swiss cheese.
Photograph

Hooping the Curd

Date: 1914
Description: Workers hooping the curd to make cheddar cheese at the Plymouth Cheese factory.
Photograph

Pressing Curd

Date: 1941
Description: Two men pressing the curd into a form at the Swiss Cheese Factory.
Photograph

Cheese in Storage

Date: 1952
Description: Cheesemaker standing on ladder putting cheese on storage shelf, along with rows of other cheeses.
Photograph

Workers Paraffining Cheese

Date: 
Description: Workers paraffining cheese at the Sheboygan County Farmers' Coop cheese factory.
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

Brodhead Cheesemaking Room

Date: 
Description: Interior of the Brodhead Cheese Factory with a man by a vat.
Photograph

Dipping Cheese

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

Ernest Albert Hilfiker, Cheesemaker

Date: 1950
Description: Ernest Albert Hilfiker (1905-1993) poses with copper kettles in the making room of the Tuscobia 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

Swiss Man Making Cheese

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

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