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Photograph

Toledo Scale

Date: 05 20 1928
Description: A man weighing a large container on a Toledo platform scale at the Federation Creamery.
Photograph

Woman Straining Liquid

Date: 1920
Description: A woman standing under a rooftop near a doorway pouring liquid through what appears to be a cheesecloth strainer and into a clay pot.
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 — 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.
Photograph

Widmer's Cheese Cellars — Salt Brine Tank

Date: 
Description: Cheesemakers remove loaves of Brick Cheese that have been floating in the salt brine tank for 14 hours.
Photograph

Widmer's Cheese Cellars — Packing

Date: 
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...
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.
Photograph

Widmer's Cheese Cellars — Salting Cheese Curds

Date: 
Description: Salt is sprinkled on the newly cut cheese curds.
Photograph

Widmer's Cheese Cellars — Weighing Cheese Curds

Date: 
Description: The finished cheese curds are weighed and poured into forms to make a 40 pound block of cheese.
Photograph

Widmer's Cheese Cellars — Exterior Grounds

Date: 
Description: In 2004, Widmer's added 3500 sq. feet, which includes packaging, cold storage, loading dock, office and bathroom facilities. Pictured here is Widmer's CEO ...
Photograph

Widmer's Cheese Cellars — Packaging Room

Date: 
Description: CEO Joe Widmer stands in the newly added area used for cheese packaging.
Photograph

Widmer's Cheese Cellars — Cold Storage Room

Date: 
Description: CEO Joe Widmer stand in the 40-degree cold storage room where Widmer's ages their award winning Cheddar, Brick, and Colby Cheese.
Photograph

Koll Barn — Interior

Date: 
Description: Paul and Evangeline Koll have 27 stanchions in their barn. They ceased milking cows May 26, 1988.
Photograph

Grantman Barn — Interior

Date: 
Description: Gordan Grantman stands in the barn which was once used by the Paul Dirks family.
Photograph

Frank Barn — Interior

Date: 
Description: Paul and Carol Frank have been married 43 years. They milk 20 cows that produce about 800 lbs. of milk daily.
Photograph

Giese Barn

Date: 
Description: Gary and Sue Giese live at W1161 Zion Church Road (Section 27). Their granddaughter is Sydney Comstock. The Giese's milk 30 cows that produce about 1,000 l...
Photograph

Weninger Barn — Interior

Date: 2004
Description: Rosie Weninger standing inside the barn, which has 35 stanchions. The last time cows were milked here was in 1991.

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