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Wisconsin Historical Society

Photograph

Widmer's Cheese Cellars — Curds and Whey

Widmer's Cheese Cellars — Curds and Whey | Photograph | Wisconsin Historical Society
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 are stirred, they are cooked slowly for about 30 minutes. A man stands on the side of the tank holding a rake.
DESCRIPTION
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 are stirred, they are cooked slowly for about 30 minutes. A man stands on the side of the tank holding a rake.
RECORD DETAILS
Image ID:77938
Creation Date:
Creator Name:Widmer, Jim
City:Theresa, Village of
County:Dodge
State:Wisconsin
Collection Name:Jim Widmer Photograph Collection
Genre:Photograph
Original Format Type:digital file
Original Format Number:1011000007
Original Dimensions:4332 X 3195 pixels
ADDITIONAL INFORMATION
Loaned for scanning, Jim Widmer, 2010 Part of a series of photographs taken by Jim Widmer of cheese production related to Widmer Cheese.
SUBJECTS
Cheesemaking
Hats
Work clothes
Cheese
Dairy products industry
Milk
Implements, utensils, etc.
Factories
Indoor photography
Men
Dairying

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Reference Details
Location:Wisconsin Historical Society Archives, 4th Floor, Madison, Wisconsin

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