The "Fort Knox" for "Green County Gold" was photographed in 1955 at the Town Hall Cheese Factory located at the intersection of County Roads N and C and currently operates as Edelweiss Creamery under the direction of Bruce Workman. Pictured in the foreground washing the wheels are Sam Bahler and right rear Roger Zee. After being in the warm cellar for four to six weeks, during which time Swiss cheese forms the eyes (holes), the wheels are then moved to the cold cellar for the aging process. While stored in the respective cellars, the wheels are washed periodically with a salt/whey solution to prevent mold growth and develop the rind on wheel Swiss cheese. Questions, comments or any further information may be directed to Mary Ann Hanna at 608.325.4324 or email at nhcchistory@yahoo.com. (Photo supplied.)