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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: | 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 ... |
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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. |
| Date: | 08 15 1997 |
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| Description: | "The Buckhorn Restaurant is located several miles southeast of Fox Lake on Cty. Tr. A." From left to right; John Bodden, Ralph Widmer, Shirley Widmer, Rudy... |
| Date: | 08 15 1997 |
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| Description: | "We dine at the Buckhorn Restaurant. A half order of Lake Perch is only $5.00." From left to right; Ralph Widmer, Ralph "Buddy" Ruecker, Rudy Heinecke, Joh... |
| Date: | 11 21 1997 |
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| Description: | "Ruth Emery waits on us at the Marshland Cafe. Perch dinners for senior citizens are $7.15." From left to right; Shirley Widmer, Rudy Heinecke, Ralph Widme... |
| Date: | 12 12 1997 |
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| Description: | "Matt Straveler is our waiter at Cunningham's Feed Mill. They only serve Cod which is $5.50 per plate." |
| Date: | 12 19 1997 |
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| Description: | "Walden Supper Club at 2472 Wallace Lake Road - West Bend, WI." |
| Date: | 12 19 1997 |
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| Description: | "Dawn Stott is our waitress at Walden Supper Club, Perch are $8.95." From left to right; Shirley Widmer, Ralph Widmer, Dawn Stott, Ralph "Buddy" Ruecker, a... |
| Date: | 01 02 1998 |
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| Description: | "Vicki, waits on our group at the Little Red Inn in St. Lawrence." Pictured (Clockwise around the table); Ralph Widmer, Shirley Widmer, Parker Hren, John B... |
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