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Photograph

Wisconsin Cheese Makers Association Contest Winners

Date: 1958
Description: Wisconsin Cheese Makers Association Contest winners Evan Appleman, Carl Huber, Fred Beuer, and Werner Zimmerman, Jr. posing with their entries.
Photograph

Cutting the Cheese

Date: 1950
Description: Wisconsin Department of Agriculture workers cut large blocks of Swiss cheese.
Photograph

Wisconsin State Brand Cheese

Date: 12 02 1948
Description: Governor Rennebohm, right, with unidentified man and woman standing around a large block of cheese decorated with candles and a ribbon. Engraved on the ch...
Photograph

Man with Provolone Cheese

Date: 06 05 1967
Description: Mike Cotch standing holding a provoloni with other shapes of provolone cheese including salomini, salame, and madget hanging from the ceiling at the Burnet...
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 — 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

Widmer's Cheese Cellars

Date: 02 10 1978
Description: "Widmer's Cheese Cellars. (l-r) Harvey Kamrath, Ralph, Joe, and John Widmer scoop brick cheese curds out of the vat. Widmers are now in their 56th year of ...
Photograph

Brick Cheese at Widmer Cheese

Date: 09 28 1948
Description: "John O. Widmer shows visitors from Nebraska what Brick Cheese looks like."
Photograph

Widmer Cheese Employees

Date: 08 1979
Description: "Widmer Cheese employees. Front; Pat Geschke, Harvey Kamrath, Joe- John- Ralph- Jim Widmer."
Photograph

Widmer's Cheese Cellars

Date: 02 1995
Description: Janet Wendling and Marilyn Zingsheim package brick cheese at Widmer Cheese.
Photograph

Mayville Audubon Days

Date: 10 1996
Description: "Mayville Audubon Days bike riders from Ft. Atkinson take a break at Widmer's Cheese."
Photograph

Man with "Goliath" Cheese

Date: 1940
Description: Man posed next to a truck hauling the world's biggest cheese, named "Goliath" by The Wisconsin Department of Agriculture. Probably taken at the Wisconsin S...
Historical Object

Wisconsin Thematic Panel 514-521

Date: 
Description: Put aside anything so futile

All that fermented time
spent and blackened, much obscured,
is now restored with cheese and wine

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