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Photograph

Widmer's Cheese Cellars — Milk Storage

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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.
Photograph

Widmer's Cheese Cellars — Pasturization

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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...
Photograph

Widmer's Cheese Cellars — Coagulation

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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...
Photograph

Widmer's Cheese Cellars — Forming Brick Cheese

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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 ...
Photograph

Widmer's Cheese Cellars — Brick Cheese

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Description: Brick Cheese derives its name from the bricks used to press the curds.
Photograph

Widmer's Cheese Cellars — Salt Brine Tank

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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

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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

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Description: Salt is sprinkled on the newly cut cheese curds.
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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

Koll Barn — Interior

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

Frank Barn — Interior

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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.
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Giese Barn

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Description: Gary and Sue Giese live at W1161 Zion Church Road (Section 27). Their granddaughter is Sydney Comstock. The Giese's milk 30 cows that produce about 1,000 l...
Photograph

Farmer and Cows

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Description: A farmer in overalls and hat stands in a pasture next to a Holstein cow. He holds a bucket and is gripping one of the cow's horns. More cows are grouped in...
Photograph

Widmer Cheese Employees

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

Date: 10 1990
Description: "Mike Jacobs of Milwaukee Journal TV4 interviews Ralph Widmer."
Photograph

Widmer Cheese Factory

Date: 02 02 1993
Description: "Tour guide, Ralph Widmer, displays a Swiss cow bell to visiting AFS students at Widmer's Cheese Factory. Students were from Thailand, Yugoslavia, Germany,...
Photograph

Widmer's Cheese Cellars

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

Obey and Day on the Farm

Date: 01 1969
Description: As part of a campaign photo shoot, Laurence Day gives candidate David R. Obey a tour of his dairying operation in Marathon County. Day was both a dairy far...
Photograph

Stephen Babcock Milking a Cow

Date: 05 1928
Description: Stephen Moulton Babcock seated on a small stool and milking a cow as another man holds a harness around the cow's head. They are in a University of Wiscons...

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