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Photograph

Man with Milk Cooler

Date: 06 13 1938
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...
Photograph

Man using Cream Separator

Date: 1925
Description: A man is turning the crank of a McCormick Primrose cream separator.
Photograph

Widmer's Cheese Cellars — Milk Storage

Date: 
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.
Photograph

Widmer's Cheese Cellars — Pasturization

Date: 
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...
Photograph

Widmer's Cheese Cellars — Brick Cheese Forms

Date: 
Description: Workers are busy filling the stainless steel Brick Cheese forms with curds.
Photograph

Widmer's Cheese Cellars — Brick Cheese Production

Date: 
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...
Photograph

Widmer's Cheese Cellars — Forming Brick Cheese

Date: 
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 ...
Photograph

Widmer's Cheese Cellars — Brick Cheese

Date: 
Description: Brick Cheese derives its name from the bricks used to press the curds.
Photograph

Widmer's Cheese Cellars — Office

Date: 
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.
Photograph

Widmer's Cheese Cellars — Packaging Room

Date: 
Description: CEO Joe Widmer stands in the newly added area used for cheese packaging.
Photograph

Widmer's Cheese Cellars — Cold Storage Room

Date: 
Description: CEO Joe Widmer stand in the 40-degree cold storage room where Widmer's ages their award winning Cheddar, Brick, and Colby Cheese.
Photograph

Hilgendorf Barn — Interior

Date: 
Description: The Hilgendorfs farm 300 acres with 55 milking cows and 45 heifers and calves. On this day they produced a little over 3,000 lbs. of milk.
Photograph

Wisconsin Master Cheesemaker

Date: 04 1998
Description: "In ceremonies at Madison, Joe Widmer was named a Wisconsin Master Cheesemaker. His mentor was his uncle, Ralph Widmer."
Photograph

The Gorden Berg Farm

Date: 1987
Description: Open house at the Gordon Berg farm where the Bergs show off their Holsteins.

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