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Publication Information
| Creator | Anheuser, Ernest W. |
|---|---|
| Date Created | November 7, 1979 |
Physical Description
| Format | Image |
|---|---|
| Dimensions | 21 x 23 cm |
Collection Information
| Source Collection | Classified file, circa 1850s-1950s |
|---|---|
| Call Number | CF 6045 |
Copyright Information
| Copyright Status | IN COPYRIGHT |
|---|---|
| Conditions For Use | This image is © copyrighted property of Journal Sentinel Inc. and is provided by the Wisconsin Historical Society subject to contract. Use of the image requires written permission from the staff of the Collections Division. It may not be sold or redistributed, copied or distributed as a photograph, electronic file, or any other media. The image should not be significantly altered through conventional or electronic means. Images altered beyond standard cropping and resizing require further negotiation with a staff member. Please Credit: Wisconsin Historical Society. |
| Rights Holder | Journal Sentinel, Incorporated; Wisconsin Historical Society |
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Hooping the Curd
1914
Workers hooping the curd to make cheddar cheese at the Plymouth Cheese factory.
Cheese Making
1967
A man is filling hoops with cheese curd and another man is placing the cloths in the hoops at the Stella Cheese Factory.
Dipping the Curd
1914
A worker at the Jorden Cheese factory dips curd to make swiss cheese.
Cutting the Curd
1914
A worker cuts curd to make Swiss cheese at the Jorden Cheese factory.
Pressing Curd
1941
Two men pressing the curd into a form at the Swiss Cheese Factory.
Widmer's Cheese Cellars — Weighing Cheese Curds
The finished cheese curds are weighed and poured into forms to make a 40 pound block of cheese.
