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Map or Atlas

Bird's-Eye View of the City of Beaver Dam, Dodge Co., Wisconsin

Date: 1867
Description: Birds-eye drawing of Beaver Dam, Dodge Co., depicting street names and street layout, houses, rivers, lakes, and trees. A reference key at the bottom of th...
Postcard

Industrial Sector

Date: 1905
Description: Caption reads: "Birds Eye View, from cotton mill tower, Beaver Dam, Wis." Two churches are in the background, and there are smokestacks and a water tower n...
Postcard

Van Brunt Plant

Date: 
Description: View of the Van Brunt plant. The Van Brunt Manufacturing Company began in 1860 when brothers George and Daniel Van Brunt patented a design for a combinatio...
Print

Mayville Iron Company

Date: 1930
Description: The Mayville Iron Co.
Photograph

Foundry

Date: 05 05 1962
Description: An industrial scene of a foundry with piles of material in a side yard.
Photograph

John Deere Farm Machinery Manufacturing Plant

Date: 05 05 1962
Description: The John Deere farm machinery manufacturing plant. "Bascule" passage between buildings which is raised to let freight cars pass on railroad tracks.
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...
Photograph

Widmer's Cheese Cellars — Brick Cheese Forms

Date: 
Description: Workers are busy filling the stainless steel Brick Cheese forms with curds.
Photograph

Widmer's Cheese Cellars — Brick Cheese Production

Date: 
Description: Each Brick of cheese weighs out at approximately 5 pounds. The general rule of thumb is that it takes 10 pounds of milk to produce 1 pound of cheese. A 5 p...
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 — Cream Extraction

Date: 
Description: There is some cream in the whey, which is extracted by pumping the whey through this cream separator (a Westfalia Centrifuge).
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 — Curing Room

Date: 
Description: The Foil Pack Brick Cheese is a surface-ripened cheese. Each cheese is washed with whey to enhance the ripening process, during the week-long stay in the c...
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 — Cheddaring

Date: 
Description: When making Cheddar Cheese, slabs of cheese are turned and packed, which is called, "Cheddaring."
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.

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