The factory store and viewing area are open daily Monday through Friday between 6:30 am to 5 pm. On Saturday we are open 7 am to 5 pm. During June through October on Sunday we are open 10 am to 4 pm. Tours are Monday - Friday at 9:30am by appointment only. **Open Toe Shoes and Jewelry are not permitted when taking a tour.**
Ralph Widmer, second generation cheesemaker, now retired talks with a group of school children touring the factory.
Pressing the curd with bricks.
Ralph discusses various cheeses while they tour the curing cellars.
Cheesemakers dip the curd for Brick cheese by hand.
Brick cheeses float in the brine tank, the salt water soaking is the only salt added to the Brick cheeses.
Wiping smear on Aged Brick cheese in the cellar.
Cheesemakers pour curd into forms for Brick cheese.
Students watch various steps of the cheesemaking process
Cheese is a nutritious milk product that has been one of man's most important foods for thousands of years. The United States and France rank as the leading cheese-producing countries. Wisconsin is the leading cheese making state. Wisconsin Cheese comes in about 350 varieties and in many different sizes and shapes. There are literally several thousands of varieties world wide.
History of Cheese Making
Widmer's Wisconsin Cheese Legacy...
In Wisconsin, the cheese making
legacy runs deep and examples of
third-and fourth generation
Wisconsin cheese makers carrying
on the family tradition are common.
Joe Widmer, is one such third-generation example. Widmer's Cheese Legacy
Customer Service is open Monday - Friday 8am to 4pm (888) 878-1107 or (920) 488-2503