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Publication Information
| Date Created | circa 2000-2009 |
|---|
Physical Description
| Format | Image |
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Collection Information
| Call Number | 1011000002 |
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Copyright Information
| Copyright Status | COPYRIGHT NOT EVALUATED |
|---|
W014A82
WHi 77928
Image
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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 — 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 — Salting Cheese Curds
circa 2000-2009
Salt is sprinkled on the newly cut cheese curds.
Widmer's Cheese Cellars — Milk Storage
circa 2000-2009
After the milk is picked up at the farm, it is stored in tanks that hold up to 25,000 lbs. and is held at temperatures of 38 to 40 degrees.
Widmer's Cheese Cellars — Cheddaring
circa 2000-2009
When making Cheddar Cheese, slabs of cheese are turned and packed, which is called, "Cheddaring."
Widmer's Cheese Cellars — Brick Cheese Forms
circa 2000-2009
Workers are busy filling the stainless steel Brick Cheese forms with curds.
