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Widmer's Cheese Cellars — Brick Cheese Production
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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 milk (5.8 gallons or 23.2 quarts of milk).
circa 2000-2009
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Physical Description
Collection Information
Copyright Information
W01328X
WHi 77943
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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 Forms
circa 2000-2009
Workers are busy filling the stainless steel Brick Cheese forms with curds.
Widmer's Cheese Cellars — Cheese Plate
circa 2000-2009
A cheese plate with slices of Brick Cheese, from Widmer's Cheese Cellars, paired with dark bread and a local wine.
Widmer's Cheese Cellars — Weighing Cheese Curds
The finished cheese curds are weighed and poured into forms to make a 40 pound block of cheese.
Widmer's Cheese Cellars — Brick Cheese
circa 2000-2009
Brick Cheese derives its name from the bricks used to press the curds.
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.
