click zoom to display a high-res image
Publication Information
| Date Created | circa 2000-2009 |
|---|
Physical Description
| Format | Image |
|---|
Collection Information
| Call Number | 1011000018 |
|---|
Copyright Information
| Copyright Status | COPYRIGHT NOT EVALUATED |
|---|
W0132DK
WHi 77958
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 — Curd Mill
circa 2000-2009
The slabs of cheese are put through a curd mill, which makes the popular Cheddar Cheese 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 — 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 — Brick Cheese Forms
circa 2000-2009
Workers are busy filling the stainless steel Brick Cheese forms with curds.
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 — Forming Brick Cheese
circa 2000-2009
After the curds are leveled off in each form, they are turned so that each side of the Brick is pressed. During the course of the day, each form is turned three times to insure proper pressing.
