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. Production dropped off sharply in the winter months with the decrease in milk when farmers dried up their cows. Currently at the same location, operated by the Buholzer family, Klondike produces approximately 600,000 pounds of cheese per week. Questions, comments or any further information may be directed to Mary Ann Hanna at 608-325-4324 or email at nhcchistory@yahoo.com.