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. To prevent drying and to inhibit the growth of surface mold, daisy wheel cheddar is often dipped in red or black wax. The cheddar mill on the far end of the vat appears to have been driven by a pulley and gas engine. Much of the Midwestern cheddar is orange, a color acquired by adding annatto, a food grade coloring from the seed or extract of the achiote tree, indigenous to Latin and South America, and having no bearing on flavor or texture. Cheddar from the east is more commonly white. Questions or comments may be directed to Mary Ann Hanna at 608-325-4324 or nhcchistory@yahoo.com.