I had the pleasure of spending a day at Widmer’s Cheese Cellars, documenting their incredible cheesemaking process. As a photographer with over 30 years of experience and a former Executive Chef, I was completely mesmerized. From the meticulous sanitation to the near-balletic movements of the team, each person worked in silent harmony, effortlessly creating this delicious cheese.

The rich history, the storied building, and the dedication of everyone involved were remarkable. Thank you, Widmer’s, for letting me capture these moments.

In Wisconsin, the cheesemaking legacy runs deep, with third- and fourth-generation artisans like Joe Widmer of Widmer’s Cheese Cellars carrying on the family tradition. Located in tiny Theresa, Wisconsin, Widmer’s Cheese Cellars is celebrated for its authentic Brick cheese and traditional stirred-curd Colby, both unique to the region. Joe Widmer, born into the craft, grew up in the quarters above the cheese plant with his six siblings and has built Widmer’s with a careful balance of tradition and innovation.

Today, Widmer’s four-year cheddar—a 2002 ACS winner—has become a signature product, drawing in new fans while keeping the legacy of Wisconsin cheesemaking alive.