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Filter: Subject of food industry and trade
Filter: Creator Name of Widmer, Jim
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| Description: | Widmer's Cheese Cellars, located in in the Wisconsin village of Theresa, has been in the Widmer family since 1922. |
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| Description: | Workers are busy filling the stainless steel Brick Cheese forms with curds. |
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| 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... |
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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: | There is some cream in the whey, which is extracted by pumping the whey through this cream separator (a Westfalia Centrifuge). |
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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: | 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... |
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| Description: | When making Cheddar Cheese, slabs of cheese are turned and packed, which is called, "Cheddaring." |
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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. |
| 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: | 02 06 1998 |
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| Description: | "Our waitress at Smith Bros. is Debbie, who tells us she is a grandma with four grandchildren. Surprise! Perch dinners are 16.95. Cod goes for $8.95." ... |
| Date: | 02 20 1998 |
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| Description: | "This evening, Tanya Zimmerman, is our waitress, at Callahan's Grill & Bar. A perch plate (small order) is $8.95." From left to right; John Bodden, Rudy He... |
| Date: | 02 27 1998 |
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| Description: | "At Jo's Corner Restaurant, Cod or Clams are $4.50. For some unknown reason, our waitress, Tammy Beekman did not charge us for a sumptuous dessert, even th... |
| Date: | 04 03 1998 |
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| Description: | "Our waitress, Laurie Kuehl, sits down and jokes with us at the Mosey on Inn. Laurie informs us that her brother is the proprietor and her mother helps out... |
| Date: | 04 10 1998 |
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| Description: | "At St. Theresa's parish hall our regulars are joined by "Buddy" Ruecker's friend Kitty Rogers & her mother Hilda Deamer (next to Ralph). Lucille Lux is at... |
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