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Photographs

Widmer's Cheese Cellars — Curing Room

Image

The Foil Pack Brick Cheese is a surface-ripened cheese. Each cheese is washed with whey to enhance the ripening process, during the week-long stay in the curing room.

Date Created:
circa 2000-2009

Publication Information

Date Created
circa 2000-2009

Physical Description

Format
Image

Collection Information

Call Number
1011000014

Copyright Information

Copyright Status
COPYRIGHT NOT EVALUATED
Unique ID
W0132BM
Legacy ID
WHi 77952

Image

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Attribution

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For bibliographic citations please consult the UW-Madison Libraries Citation Research Guide to ensure compliance with appropriate style guidelines.

 

 

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Photographs
Widmer's Cheese Cellars — Exterior

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.

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Photographs
Widmer's Cheese Cellars — Cold Storage Room

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.

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Photographs
Widmer's Cheese Cellars — Salting Cheese Curds

Widmer's Cheese Cellars — Salting Cheese Curds

circa 2000-2009

Salt is sprinkled on the newly cut cheese curds.

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Photographs
Widmer's Cheese Cellars — Cheese Display

Widmer's Cheese Cellars — Cheese Display

circa 2000-2009

A collection of cheese produced by Widmer's Cheese Cellars.

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Photographs
Widmer's Cheese Cellars — Brick Cheese Forms

Widmer's Cheese Cellars — Brick Cheese Forms

circa 2000-2009

Workers are busy filling the stainless steel Brick Cheese forms with curds.

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Photographs
Widmer's Cheese Cellars — Packaging Room

Widmer's Cheese Cellars — Packaging Room

circa 2000-2009

CEO Joe Widmer stands in the newly added area used for cheese packaging.

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