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Widmer's Cheese Cellars — Forming Brick Cheese
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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 three times to insure proper pressing.
circa 2000-2009
Widmer, Jim
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Physical Description
Collection Information
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W01329B
WHi 77944
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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
circa 2000-2009
Brick Cheese derives its name from the bricks used to press the curds.
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 — Exterior
circa 2000-2009
Widmer's Cheese Cellars, located in in the Wisconsin village of Theresa, has been in the Widmer family since 1922.
Widmer's Cheese Cellars
February 10, 1978
"Widmer's Cheese Cellars. (l-r) Harvey Kamrath, Ralph, Joe, and John Widmer scoop brick cheese curds out of the vat. Widmers are now in their 56th year of cheesemaking."
