Cheesemaker Sam Bahler (center) and Roger Zee using a block and tackle to lift a bag of Swiss cheese curd and whey up out of the kettle in the 1960s at the Town Hall cheese factory west of Monticello. The factory is now known as the Edelweiss Creamery. The bag was delivered to the press table (via an overhead track) so the curd could be pressed into a 180 pound wheel of Swiss.