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Publication Information
| Date Created | circa 2000-2009 |
|---|
Physical Description
| Format | Image |
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Collection Information
| Call Number | 1011000003 |
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Copyright Information
| Copyright Status | COPYRIGHT NOT EVALUATED |
|---|
W014A88
WHi 77930
Image
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Widmer's Cheese Cellars — Pasturization
circa 2000-2009
The milk is pasteurized for the first step in the cheesemaking process. Milk is heated to 161 degrees, held at that temperature for 15 seconds, and then cooled down again.
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 — Exterior Grounds
circa 2000-2009
In 2004, Widmer's added 3500 sq. feet, which includes packaging, cold storage, loading dock, office and bathroom facilities. Pictured here is Widmer's CEO Joe Widmer.
Widmer's Cheese Cellars — Office
circa 2000-2009
CEO Joe Widmer and Office Manager, Kristine Miescke, go over reports in their office. Widmer's ships cheese to every state in the union.
Widmer's Cheese Cellars — Salt Brine Tank
circa 2000-2009
Cheesemakers remove loaves of Brick Cheese that have been floating in the salt brine tank for 14 hours.
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.
