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Photograph

E.W. "Gramps" Brandel

Date: 1923
Description: E.W. Brandel, standing in a road. Known as Gramps by Mary Brandel, he is posing holding a bag, a bundle of sticks on his back, and a long stick over his sh...
Photograph

Mr. and Mrs. E.W. Brandel at Home

Date: 1934
Description: E.W. and Mary Brandel relax together in their home in front of a brick fireplace. They are both wearing eyeglasses; he is reading a newspaper and she is kn...
Photograph

Aunt Lydia

Date: 08 13 1936
Description: Aunt Lydia, a relative of the Brandel family, is wearing a dress and eyeglasses. She poses leaning against a tree.
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

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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...
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

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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

Date: 
Description: The Koll farm is located on the south end of Theresa village limits at 337 Menomonee Street. Paul & Evangelline Koll purchased the farm from Adolph Neumeye...
Photograph

Koll Barn — Interior

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

Lifke Barn

Date: 
Description: Arnold and Bernice Lifke were married 59 years ago, when Arnie returned from serving in the Marine Corp in the SW Pacific. They have lived on the farm most...
Photograph

Retzlaff Barn — Exterior

Date: 
Description: Milton and Adeline Retzlaff live a mile west of Theresa at W1346 Hwy 28 (Section 9). The Retzlaff's, who will be married 60 years in August, last milked co...

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