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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. |
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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... |
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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... |
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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 ... |
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Description: | Brick Cheese derives its name from the bricks used to press the curds. |
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Description: | Cheesemakers remove loaves of Brick Cheese that have been floating in the salt brine tank for 14 hours. |
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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... |
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Description: | The slabs of cheese are put through a curd mill, which makes the popular Cheddar Cheese Curds. |
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Description: | Salt is sprinkled on the newly cut 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. |
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Description: | CEO Joe Widmer stands in the newly added area used for cheese packaging. |
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Description: | CEO Joe Widmer stand in the 40-degree cold storage room where Widmer's ages their award winning Cheddar, Brick, and Colby Cheese. |
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Description: | Paul and Evangeline Koll have 27 stanchions in their barn. They ceased milking cows May 26, 1988. |
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Description: | Gordan Grantman stands in the barn which was once used by the Paul Dirks family. |
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Description: | Paul and Carol Frank have been married 43 years. They milk 20 cows that produce about 800 lbs. of milk daily. |
Date: | 2004 |
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Description: | Andy and Karen Schnitzler and "Ruffy" pose in their Community Center. The Schnitzlers purchased the farm in 1980 and began the center in 1988. |
Date: | 2004 |
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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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Description: | Vernon and Cathrine Steger proudly display a lifetime collection of Native American artifacts found on their farm. |
Date: | 2004 |
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Description: | Ron and Sandy Schmitt stand in the doorway of their barn. |
Date: | 2004 |
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Description: | Wally and Bonita Zastrow, who moved here in 2000, have a workshop in the loft of their barn. Elmer and Meta Zastrow were previous owners, and cows were las... |
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