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Photograph

Hooping the Curd

Date: 1914
Description: Workers hooping the curd to make cheddar cheese at the Plymouth Cheese factory.
Photograph

Stamping Cheeses

Date: 
Description: A male worker in a cheese-making factory places a Wisconsin stamp on cheeses.
Photograph

Weighing the Curd

Date: 11 07 1979
Description: Cheesemaker Laurel Ettien, measuring the weight of cheese curd after it was separated from the whey.
Photograph

Brodhead Cheese Factory

Date: 
Description: Exterior of Brodhead Cheese Factory with man standing in front. The first Jaggi family factory was known as County Line Co. The business shipped cheese in ...
Painting

The Cheese Factory

Date: 
Description: Horse-drawn wagons, also known as milk buggies, dropping off cans of milk at the country cheese factory during summer.
Photograph

Farmers' Co-Operative Cheese Factory

Date: 1909
Description: Men with horses and wagons gathered outside the Faville Grove Farmers' Co-Operative Cheese Factory. A poster advertising the State Fair is pasted to the wa...
Postcard

Kirkpatrick Cheese Warehouse

Date: 1920
Description: Five men and one woman, possibly employees of the Kirkpatrick Cheese Factory, gathered in front of the factory building. A car is parked along the curb in ...
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 — 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.
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

Cheese Factory

Date: 
Description: Horses and wagons carrying aluminum barrels are standing outside the cheese factory. Workers pause from work to pose. Each worker wears overalls and a hat.

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