Salting Swiss cheese
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- Description
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."
- Partner
- Recollection Wisconsin
- Contributing Institution
- University of Wisconsin Digital Collections
- Type
- image
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- Copyright Not Evaluated:The copyright and related rights status of this Item has not been evaluated. Please refer to the organization that has made the Item available for more information. You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use.
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- Chicago citation style
- Salting Swiss cheese. Retrieved from the Digital Public Library of America, https://digital.library.wisc.edu/1711.dl/U5KESARLNGFAZ8Q. (Accessed March 28, 2024.)
- APA citation style
- Salting Swiss cheese. Retrieved from the Digital Public Library of America, https://digital.library.wisc.edu/1711.dl/U5KESARLNGFAZ8Q
- MLA citation style
- Retrieved from the Digital Public Library of America <https://digital.library.wisc.edu/1711.dl/U5KESARLNGFAZ8Q>.