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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: | 09 28 1948 |
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Description: | "John O. Widmer shows visitors from Nebraska what Brick Cheese looks like." |
Date: | 08 1979 |
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Description: | "Widmer Cheese employees. Front; Pat Geschke, Harvey Kamrath, Joe- John- Ralph- Jim Widmer." |
Date: | 10 1990 |
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Description: | "Mike Jacobs of Milwaukee Journal TV4 interviews Ralph Widmer." |
Date: | 02 02 1993 |
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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,... |
Date: | 02 1995 |
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Description: | Janet Wendling and Marilyn Zingsheim package brick cheese at Widmer Cheese. |
Date: | 10 1996 |
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Description: | "Mayville Audubon Days bike riders from Ft. Atkinson take a break at Widmer's Cheese." |
Date: | 04 1998 |
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Description: | "In ceremonies at Madison, Joe Widmer was named a Wisconsin Master Cheesemaker. His mentor was his uncle, Ralph Widmer." |
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