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National Historic Cheesemaking Center: Making cheddar
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Photo supplied by National Historic Cheesemaking Center
This early 1900s photograph, printed from a glass negative, is one of several donated to National Historic Cheesemaking Center by the late Albert Deppeler. In addition to Swiss, Limburger and Brick cheeses, cheddar was also common. The cheesemaker shown is filling 15-pound daisy wheel forms from the vat of cheddar curds.