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Photograph

Widmer's Cheese Cellars — Milk Storage

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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.
Photograph

Widmer's Cheese Cellars — Pasturization

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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...
Photograph

Widmer's Cheese Cellars — Brick Cheese Forms

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Description: Workers are busy filling the stainless steel Brick Cheese forms with curds.
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Widmer's Cheese Cellars — Forming Brick Cheese

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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 ...
Photograph

Widmer's Cheese Cellars — Brick Cheese

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Description: Brick Cheese derives its name from the bricks used to press the curds.
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Widmer's Cheese Cellars — Exterior Grounds

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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 ...
Photograph

Widmer's Cheese Cellars — Office

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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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Widmer's Cheese Cellars — Packaging Room

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Description: CEO Joe Widmer stands in the newly added area used for cheese packaging.
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Widmer's Cheese Cellars — Cold Storage Room

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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.
Photograph

Alice in Dairyland

Date: 10 1968
Description: Alice in Dairyland, Bobbie Thoreson, holding a platter of cheese, poses with four men at the World Food Expo.

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