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Presents: 'The Cheesemakers'

three generations of Widmers have made cheese
and lived on this site
Joe Widmer
Widmer's Cheese Cellars
Theresa, WI

Joe is the third generation cheesemaker making Brick Cheese in the traditional way just as his grandfather did


working in a fairly tight space
that is both cheese plant and sales room
The fresh milk is ripened
rennet is added
and when the proper set is determined...
... the cutting of the curd ...
... begins with great care
a short wait for the whey to rise
and the curd is carefullly stirred
following the proper curd development
whey is drained and warmer water is added to scald the curd
when whey is expelled the whey is drained again
the whey goes through a separater to remove the cream
meanwhile the curd is kept well stirrred
while the forms are made ready
here we see the bricks to be used for weight
many are the same bricks that Joe's grandfather started with
the curd is now transferred to
the waiting forms
and carefully evened off
the forms are then turned
preparing a proper surface
before the brick weights are added
after a proper pressing the salting begins
continuing through day 2
the next day the cheese is taken to the aging shelves
where it receives it's brine wash which will in time
develop the characteristic mold surface for ripening

Jim Wallace, the tech guy

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The Cheese Queen is in Food and Wine and Barbara Kingsolver's
book Animal, Vegetable, Miracle!

Thanks for joining our cheese making family, keep those stories & photos coming. We love to hear from you!

In Peace,
Ricki, the cheese queen


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New England Cheesemaking Supply Company
54B Whately Rd, South Deerfield, MA 01373
E-mail info@cheesemaking.com

Phone (413) 397-2012  Fax (413) 397-2014
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