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Publication Information
| Date Created | circa 2000-2009 |
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Physical Description
| Format | Image |
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Collection Information
| Call Number | 1011000011 |
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Copyright Information
| Copyright Status | COPYRIGHT NOT EVALUATED |
|---|
W01329V
WHi 77945
Image
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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 — 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 — Forming Brick Cheese
circa 2000-2009
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.
Widmer's Cheese Cellars — Cold Storage Room
circa 2000-2009
CEO Joe Widmer stand in the 40-degree cold storage room where Widmer's ages their award winning Cheddar, Brick, and Colby Cheese.
Widmer's Cheese Cellars — Packaging Room
circa 2000-2009
CEO Joe Widmer stands in the newly added area used for cheese packaging.
