The Imobersteg Farmstead Cheese Factory, donated to the National Historic Cheesemaking Center by Arnold Imobersteg, was moved and completely restored with the original equipment in 2010. The factory was operated by Alfred and Anna Imobersteg, parents of the donor. They began making Swiss, brick and limburger cheeses following the Imoberstegs immigration from Switzerland in 1890. After the days cheese was made, it was moved to the cellar of their residence, where they also had a brine tank for the Swiss and brick cheeses. Confirmed by a ledger, their cheese was sold and transported to Badger Cheese Co., W. Blum, A. Rohner and Fred Emmenegger. The factory discontinued operation in 1917, at which time the milk from the Imobersteg and neighboring herds was taken to the Pet Milk Condensery in Orangeville for the soldiers of World War l. Each year, the second Saturday of June Dairy Month, a 90-pound wheel of Swiss cheese is produced in the factory, just as it was done more than a century ago. Questions or comments may be directed to Mary Ann Hanna at 608-325-4324 or

nhcchistory@yahoo.com. (Photo supplied by National Historic Cheesemaking Center)