Date: | |
---|---|
Description: | Two men working in a vat that has been filled with pasteurized milk and to which rennet (an extract from a calf's stomach) has been added, which coagulates... |
Date: | |
---|---|
Description: | The milk, after cutting, has been transformed into curds and whey. The curds are comprised of the solids in the milk and the remaining whey is the liquid p... |
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: | Cheesemakers remove loaves of Brick Cheese that have been floating in the salt brine tank for 14 hours. |
Date: | |
---|---|
Description: | 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 c... |
Date: | |
---|---|
Description: | 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... |
Date: | |
---|---|
Description: | When making Cheddar Cheese, slabs of cheese are turned and packed, which is called, "Cheddaring." |
Date: | |
---|---|
Description: | The slabs of cheese are put through a curd mill, which makes the popular Cheddar Cheese Curds. |
Date: | |
---|---|
Description: | Salt is sprinkled on the newly cut cheese curds. |
Date: | |
---|---|
Description: | The finished cheese curds are weighed and poured into forms to make a 40 pound block of cheese. |
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: | 1972 |
---|---|
Description: | "This is a copy of a photograph taken by Milwaukee Journal staff photographer, Ernie Annheuser and was featured in that paper. Ralph Widmer lets Mayor John... |
Date: | 09 28 1948 |
---|---|
Description: | "John O. Widmer shows visitors from Nebraska what Brick Cheese looks like." |
Date: | 1972 |
---|---|
Description: | "Harvey Kamrath washes Brick Cheese at Widmer Cheese Factory." |
Date: | 1972 |
---|---|
Description: | "Cheese display. Varieties are Brick, Cheddar, Colby, Swiss, Provolone & Blue." |
Date: | 1960 |
---|---|
Description: | "Ralph Widmer receives milk at Widmer Cheese Factory." |
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: