Dairy School students in a room full of machinery making cheese.
The process of salting Swiss cheese. Caption: "after Swiss cheese curd is taken from copper kettles, it is pressed into blocks or large cartwheel forms and weighs about 200 lbs."
Two rounds of cheese with a "Made in Wisconsin" trademark stamped on them, originated by A.W. Hopkins.
The Swiss cheese room at the Dairy School.
The first class in Swiss cheese making at the Wisconsin Dairy School.
Dairy School students check the moisture level of cheese they are making.
A group of students working with butter- and cheese-making machinery.
The cheese room at the Dairy School.
Dairy School students rake cheese curd.
Roy Ax, professor of dairy science at the UW from 1979 to 1990, and director of the Endocrinology-Reproductive Physiology Graduate Training Program.
A postcard featuring the Dairy Barn on the University of Wisconsin-Madison campus, complete with cow.
The Dairy Barn was built in 1897. J. T. W. Jennings, who also designed King Hall, was the architect.
A view of Hiram Smith Hall, the dairy building.
The first dairy school building in its original location, near the horse barn. The building was moved in 1909 to a location just east of the Stock Pavilion. The building was demolished in 1949 to make…
Six generations of the UW Dairy Herd: Alice, Alasta, Ann, Anne, Annette and Anita.
Dairy storeroom driver stands in front of ramp to UW Dairy Barn loft.
Men with chainsaws work to remove large elm trees at 424 University Farm Place to make room for the new dairy building.
Ten suited men of the Babcock Dairy School pose for a group photo.
Wisconsin cheese factories, creameries and condenseries, by counties, and dairy statistics
1913 · Wisconsin. Office of dairy and food commissioner. [from old catalog]
Wisconsin cheese factories, creameries and condenseries by counties : and dairy statistics
Milk equivalents of Wisconsin cheese and related data /
 · Hintzman, Arthur J
The federation guide and market news of the national cheese producers' federation