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| Date: | 1895 |
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| Description: | Michael Baltus family posing in front of their log cabin two miles east of Auburndale Station, Wood County, with a new frame house under construction nearb... |
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| Description: | The family of French-Canadian immigrant Peter Lagacy, posing with produce, including a large cabbage, potatoes, and carrots, in front of their log farm hom... |
| Date: | 1917 |
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| Description: | Man sitting in an International Model G delivery truck along street curb. The truck was owned by G. Dattilo & Sons, wholesalers of fruits, and featured a c... |
| Date: | 1913 |
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| Description: | Group of farm workers, men and women, posing in a field, holding various beverages. One man has his arm over a barrel on a stand in the center. In the back... |
| Date: | 06 13 1938 |
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| Description: | A man in a hat and long coat with rubber protectors over his shoes stands next to a McCormick-Deering cooler. Four milk cans are in the foreground. Origin... |
| Date: | 1925 |
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| Description: | A man is emptying a pail into a Number 4 electric cream separator in a shed on the farm of John Doanan. Mr. Doanan is standing with a pail in the foregroun... |
| Date: | 1925 |
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| Description: | A man is turning the crank of a McCormick Primrose cream separator. |
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| Description: | Exterior of Brodhead Cheese Factory with man standing in front. The first Jaggi family factory was known as County Line Co. The business shipped cheese in ... |
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| Description: | After the milk is picked up at the farm, it is stored in tanks that hold up to 25,000 lbs. and is held at temperatures of 38 to 40 degrees. |
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| Description: | 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 co... |
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| Description: | Workers are busy filling the stainless steel Brick Cheese forms with curds. |
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| Description: | 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 p... |
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| Description: | 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 ... |
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| Description: | Brick Cheese derives its name from the bricks used to press the curds. |
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| Description: | In 2004, Widmer's added 3500 sq. feet, which includes packaging, cold storage, loading dock, office and bathroom facilities. Pictured here is Widmer's CEO ... |
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| Description: | CEO Joe Widmer and Office Manager, Kristine Miescke, go over reports in their office. Widmer's ships cheese to every state in the union. |
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| Description: | CEO Joe Widmer stands in the newly added area used for cheese packaging. |
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| Description: | CEO Joe Widmer stand in the 40-degree cold storage room where Widmer's ages their award winning Cheddar, Brick, and Colby Cheese. |
| Date: | 1921 |
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| Description: | A bearded man wearing a cap holds a gourd while standing next to a horse-drawn wagon under a pergola. The wagon is laden with gourds, kale, burlap bags ful... |
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| Description: | A man, probably a farm vendor, standing next to a horse-drawn wagon loaded with farm produce at what appears to be an outdoor marketplace. The man is wear... |
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