The Imobersteg cheese factory, located just south of the Wisconsin-Illinois state line, was operated by Alfred and Anna Imobersteg. Initially with milk from the Imobersteg herd, the factory produced Swiss, brick and limburger cheeses, later expanding its production with milk from neighboring farms delivered by horse and wagon. The cheese was taken to the brine tank located in the basement of the residence. The factory operated until 1917, at which time the farmer's milk was taken to the Orangeville Condensery for soldiers of World War I. In 2010, the factory and its contents were moved to the National Historic Cheesemaking Center at the intersection of Wisconsin 69 and 21st Street, Monroe, and completely restored. The public is invited from 9:30 a.m. to noon June 11 to step inside the Imobersteg Factory to witness the making of a 90-pound wheel of Swiss cheese as it was done more than a century ago. Take the family, stir the kettle and enjoy a master grilled cheese sandwich and cream puff for lunch. Pictured is a young visitor from a previous open house stirring the kettle with Fritz Kopp, retired cheesemaker, of Monroe. The museum is open 9 a.m. to 4 p.m. Questions or comments may be directed to Mary Ann Hanna at 608-325-4324 or nhcchistory@yahoo.com.