click zoom to display a high-res image
Widmer's Cheese Cellars — Coagulation
Image
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 milk is cut into small cubes with two large, wire knives.
circa 2000-2009
Publication Information
Physical Description
Collection Information
Copyright Information
W013279
WHi 77937
Image
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.
Widmer's Cheese Cellars — Pasturization
circa 2000-2009
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.
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 — Brick Cheese Production
circa 2000-2009
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 pound Brick Cheese requires 50 pounds of mi...
Widmer's Cheese Cellars — Salt Brine Tank
circa 2000-2009
Cheesemakers remove loaves of Brick Cheese that have been floating in the salt brine tank for 14 hours.
Widmer's Cheese Cellars — Salting Cheese Curds
circa 2000-2009
Salt is sprinkled on the newly cut cheese curds.
Widmer's Cheese Cellars — Curds and Whey
circa 2000-2009
The milk, after cutting, has been transformed into curds and whey. The curds are comprised of the solids in the milk and the remaining whey is the liquid portion of the milk. As the curds and whey ...
