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Publication Information
Physical Description
Collection Information
Copyright Information
W012B2W
WHi 38776
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Digital Collections
Explore more than 100,000 collection items online through the Society’s digital collections. For over two decades, we’ve been scanning, photographing, and digitizing materials from our collections, creating a rich and growing digital archive that brings history closer to you.
The Wisconsin Historical Society offers an ever-growing digital collection. Digitized materials reflect the full range of items in the collections including photographs, letters, newsletters, films, posters, architectural drawings, menus, and ephemera.
Attribution
For a credit line: Wisconsin Historical Society, Creator, Title, Unique Identifier.
The Unique Identifier can be found at the top or bottom of the page for each item. The name of a downloaded file is NOT the unique identifier.
For bibliographic citations please consult the UW-Madison Libraries Citation Research Guide to ensure compliance with appropriate style guidelines.
Accessing Collections
The vast majority of the items in our collections are not online. The Society owns thousands of archival collections viewable in our Archives reading room. To view and conduct research in our collections, visit us in person.
Farmers' Co-Operative Cheese Factory
March 23, 1905
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 wall of the building.
Jorden Prairie Cheese Factory
Interior view of the Jorden Prairie Cheese Factory showing Swiss cheese presses on a bench.
Greetings From Monroe, Wis.
A postcard with the text "Greetings From Monroe, Wis.," as well as images including postcard views of Wisconsin's pioneer cheese maker Niklaus Gerber, a cow, swiss cheese, and cheese factory views.
Hooping the Curd
1914
Workers hooping the curd to make cheddar cheese at the Plymouth Cheese factory.
Weighing the Curd
November 7, 1979
Cheesemaker Laurel Ettien, measuring the weight of cheese curd after it was separated from the whey.
