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Widmer's Cheese Cellars — Packing
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Each Brick Cheese is packed in an airtight bag. A machine draws all the air out of the bag and a clip is applied. By dipping each package in hot water, the film is shrunk tightly around the cheese. The cheese is then stored in a 40-degree cold storage room.
circa 2000-2009
Widmer, Jim
Publication Information
Physical Description
Collection Information
Copyright Information
W0132C3
WHi 77953
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Widmer's Cheese Cellars — Cheddaring
circa 2000-2009
When making Cheddar Cheese, slabs of cheese are turned and packed, which is called, "Cheddaring."
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 — Curing Room
circa 2000-2009
The Foil Pack Brick Cheese is a surface-ripened cheese. Each cheese is washed with whey to enhance the ripening process, during the week-long stay in the curing room.
Widmer's Cheese Cellars — Salting Cheese Curds
circa 2000-2009
Salt is sprinkled on the newly cut cheese curds.
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.
Widmer's Cheese Cellars — Brick Cheese
circa 2000-2009
Brick Cheese derives its name from the bricks used to press the curds.
