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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: | 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 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. |
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| Description: | A farmer in overalls and hat stands in a pasture next to a Holstein cow. He holds a bucket and is gripping one of the cow's horns. More cows are grouped in... |
| Date: | 04 1998 |
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| Description: | "In ceremonies at Madison, Joe Widmer was named a Wisconsin Master Cheesemaker. His mentor was his uncle, Ralph Widmer." |
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