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Publication Information
| Creator | Walton, Ruth A. |
|---|---|
| Date Created | 1967 |
Physical Description
| Format | Image |
|---|---|
| Dimensions | 17 x 25 cm |
Collection Information
| Source Collection | Classified file, circa 1850s-1950s |
|---|---|
| Call Number | CF 6045 |
Copyright Information
| Copyright Status | COPYRIGHT NOT EVALUATED |
|---|
W012AG0
WHi 143345
Image
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Hooping the Curd
1914
Workers hooping the curd to make cheddar cheese at the Plymouth Cheese factory.
Weighing the Curd
November 7, 1979
Cheesemaker Laurel Ettien, measuring the weight of cheese curd after it was separated from the whey.
Dipping the Curd
1914
A worker at the Jorden Cheese factory dips curd to make swiss cheese.
Traditional Swiss Cheese Production at the West Middleton Cheese Cooperative
June 3, 1954
Cheese makers Bernard Cupp (right) and Alfred Abplanalp (left) completing the process of skimming curd from a vault of whey by lifting the cheese cloth bag of curd. The bag of cheese is then taken ...
Pressing Curd
1941
Two men pressing the curd into a form at the Swiss Cheese Factory.
