Harvard Business School Baker Library Historical Collections
The Human Factor - Introducing the Industrial Life Photograph Collection at the Baker Library

Harvard Business School Baker Library Historical Collections

The Human Factor

Introducing the Industrial Life Photograph Collection at the Baker Library

Where flavor development begins

ca. 1933 • Kraft–Phenix Cheese Corporation • Photographer unknownNinety two-hundred-pound Swiss “wheels” (three deep) in one of the “salt baths” at the Kraft Antigo plant. This is the first step in the development of the distinctive Swiss flavor. The “wheels” float around in a salt brine solution for three days, are then placed on shelves for several months to cure, where they are turned regularly and rubbed with salt.

Ninety two-hundred-pound Swiss “wheels” (three deep) in one of the “salt baths” at the Kraft Antigo plant. This is the first step in the development of the distinctive Swiss flavor. The “wheels” float around in a salt brine solution for three days, are then placed on shelves for several months to cure, where they are turned regularly and rubbed with salt.

Explore the full size image

  • Where flavor development begins, ca. 1933
  • Kraft–Phenix Cheese Corporation
  • Photographer unknown
  • Gelatin Silver Print, 13.25 × 14.5 inches
  • Industrial Life Photograph Collection, Mss:1412 :414 N277

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