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Widmer's Cheese Cellars — Pasturization
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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 cooled down again.
circa 2000-2009
Widmer, Jim
Publication Information
Physical Description
Collection Information
Copyright Information
W01325U
WHi 77932
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Widmer's Cheese Cellars — Milk Storage
circa 2000-2009
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.
Widmer's Cheese Cellars — Exterior Grounds
circa 2000-2009
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 Joe Widmer.
Widmer's Cheese Cellars — Coagulation
circa 2000-2009
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 the milk. After 35 minutes, the thickened...
Widmer's Cheese Cellars — Exterior
circa 2000-2009
Widmer's Cheese Cellars, located in in the Wisconsin village of Theresa, has been in the Widmer family since 1922.
Widmer's Cheese Cellars — Office
circa 2000-2009
CEO Joe Widmer and Office Manager, Kristine Miescke, go over reports in their office. Widmer's ships cheese to every state in the union.
Widmer's Cheese Cellars — Cold Storage Room
circa 2000-2009
CEO Joe Widmer stand in the 40-degree cold storage room where Widmer's ages their award winning Cheddar, Brick, and Colby Cheese.
