Pictured at the water pump of Klondike Cheese Company is believed to be the Stampfli family who most likely made one or two kettles of Swiss cheese a day. Later in 1925, Ernest and Marie Buholzer began making cheese at this location. By 1940, Ernest was making up to four kettles daily, seven days a week, producing approximately 5,600 pounds of cheese per week.
National Historic Cheesemaking Center: Stampfli family at Klondike

