Search the Wisconsin Historical Society's collections
Filter: Categories of Wisconsin Historical Images
Filter: Subject of Moustache
Filter: Subject of dairying
| Date: | 1920 |
|---|---|
| Description: | A farmer stands in a barnyard holding a milk can. |
| 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... |
| Date: | 1925 |
|---|---|
| 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: | 08 18 1922 |
|---|---|
| Description: | Two men are standing and holding a bull and a cow on the farm of Jerry Bacon. An International Harvester cream separator is between the men, and a barn is ... |
| Date: | 1925 |
|---|---|
| Description: | A man is turning the crank of a McCormick Primrose cream separator. |
| Date: | |
|---|---|
| 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 ... |
| 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. |
| 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... |
| Date: | |
|---|---|
| Description: | Workers are busy filling the stainless steel Brick Cheese forms with curds. |
| 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... |
| 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 ... |
| Date: | |
|---|---|
| Description: | Brick Cheese derives its name from the bricks used to press the curds. |
| Date: | |
|---|---|
| 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 ... |
| 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. |
| Date: | |
|---|---|
| Description: | CEO Joe Widmer stands in the newly added area used for cheese packaging. |
| 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. |
| 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. |
| Date: | 10 1968 |
|---|---|
| Description: | Alice in Dairyland, Bobbie Thoreson, holding a platter of cheese, poses with four men at the World Food Expo. |
| Date: | |
|---|---|
| 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 |
|---|---|
| Description: | "In ceremonies at Madison, Joe Widmer was named a Wisconsin Master Cheesemaker. His mentor was his uncle, Ralph Widmer." |
If you didn't find the material you searched for, our Library Reference Staff can help.
Call our reference desk at 608-264-6535 or email us at: