The Flint-Vinger factory, a Swiss cheese factory, was located northwest of Argyle. In the early years before milk cooling, cheese was made twice a day (four wheels daily) during spring and summer. The winter months were spent cutting wood for the wood-fired steam boiler, and later the farmers hauled coal by horse and wagon from the railroad. Until a whey tank was installed, each farmer had his own barrel (shown in the lower right) for hog feed, high in protein. Cheese was hauled by horse and wagon to the railroad depot in Argyle and taken by train to Monroe. Longtime cheesemaker Jacob Aeschlimann made cheese at Flint-Vinger factory for more than 20 years. Among others making cheese at this location were Walter Bruegger, Leonard Disch, Henry Kolb, Walter Minder, John Wenger, Franz Kamminscind and Albert Oertig. Questions or comments may be directed to Mary Ann Hanna at 608-325-4324 or nhcchistory@yahoo.com.