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Description: | Portrait of Henry Mathews, 1866-1941, an early African American resident, holding the tools of his trade in front of a painted backdrop. He was a stone mas... |
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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: | 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: | CEO Joe Widmer and Office Manager, Kristine Miescke, go over reports in their office. Widmer's ships cheese to every state in the union. |
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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. |
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Description: | The Hilgendorfs farm 300 acres with 55 milking cows and 45 heifers and calves. On this day they produced a little over 3,000 lbs. of milk. |
Date: | 2004 |
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Description: | Terry Justman purchased this barn in 1996. |
Date: | 2004 |
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Description: | Andy and Karen Schnitzler and "Ruffy" pose in their Community Center. The Schnitzlers purchased the farm in 1980 and began the center in 1988. |
Date: | 01 22 1999 |
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Description: | "Fish Fries are very reasonable at the Back Street Cafe. Red Fish (similar to Perch) are only $4.95. A large glass of Slice is 45¢. Our waiter is Brock Cot... |
Date: | 2004 |
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Description: | Greg Hunt has converted this barn into a fine workshop for making high quality harnesses. He has two full-time employees. His harnesses are shipped to some... |
Date: | 01 16 2004 |
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Description: | "Mike Wagner, the tattooed owner of Schuyler Street Pub, brought us their delicious food. Mike told us that he is a devoted biker." |
Date: | 2004 |
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Description: | The Lifkes have started a sideline business making candles. The business, called "Field of Light Soy Candle Co.," features candles made from soy wax. |
Date: | 02 09 1978 |
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Description: | "Theresa Laundromat. Dave Hanke patiently waits for his laundry." |
Date: | 02 27 1978 |
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Description: | "Dentist Office. Dr. Paul Thyberg, and Dental Assistant Connie Schaumberg." |
Date: | 02 23 1978 |
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Description: | "Carl 'Bear' Bandle, proprietor of Bear's Den, is one of Theresa's youngest barkeepers." |
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