Tucked into a residential neighborhood in the small village of Theresa, Wis., Widmer’s Cheese Cellars’ combined headquarters and cheesemaking facility bears little resemblance to an industrial operation from the outside. In fact, the building looks much like an oversized version of the quaint old homes surrounding it. But looks can be deceiving. Inside, skilled cheesemakers produce about 2,000 pounds a day of cheese in a 19,000-square-foot processing facility — combining old-world techniques with modern technology.
This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!