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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
Publication Information
| Date Created | circa 2000-2009 |
|---|
Physical Description
| Format | Image |
|---|
Collection Information
| Call Number | 1011000009 |
|---|
Copyright Information
| Copyright Status | COPYRIGHT NOT EVALUATED |
|---|
W01328X
WHi 77943
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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 — 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.
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 — 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.
