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National Historic Cheesemaking Center: Stampfli family at Klondike
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Photo supplied by the National Historic Cheesemaking Center
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.

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