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Publication Information
Physical Description
| Format | Image |
|---|
Collection Information
| Call Number | 1011000019 |
|---|
Copyright Information
| Copyright Status | COPYRIGHT NOT EVALUATED |
|---|
W01325H
WHi 77959
Image
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Widmer's Cheese Cellars — Salting Cheese Curds
circa 2000-2009
Salt is sprinkled on the newly cut cheese curds.
Widmer's Cheese Cellars — Curd Mill
circa 2000-2009
The slabs of cheese are put through a curd mill, which makes the popular Cheddar Cheese Curds.
Widmer's Cheese Cellars — Brick Cheese
circa 2000-2009
Brick Cheese derives its name from the bricks used to press the curds.
Widmer's Cheese Cellars — Brick Cheese Forms
circa 2000-2009
Workers are busy filling the stainless steel Brick Cheese forms with curds.
Widmer's Cheese Cellars — Brick Cheese Production
circa 2000-2009
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 pound Brick Cheese requires 50 pounds of mi...
Widmer's Cheese Cellars — Exterior
circa 2000-2009
Widmer's Cheese Cellars, located in in the Wisconsin village of Theresa, has been in the Widmer family since 1922.
