MONROE - After sitting unused for almost a century, cheese will again be made Saturday at the Imobersteg Farmstead Cheese Factory.
The cheese factory was relocated to the National Historic Cheesemaking Center, 2108 6th Ave., recently.
The 20-by-20 foot wooden shed was originally located on the Imobersteg farm near Orangeville. The cheese factory includes original cheesemaking equipment such as a copper kettle, a press table and wooden press bars.
A dedication ceremony is planned for 10 a.m. Saturday at the National Historic Cheesemaking Center. There will also be a cheesemaking demonstration at the factory.
The demonstration begins at 9 a.m., when milk will be brought to the cheese factory. People will be able to see how cheese was made more than a century ago. Master cheesemakers from across Green County will help with the cheese-making process.
The process is expected to take four hours.
Cheese tasting is scheduled for 2 p.m., and lunch also will be served.
Arnold Imobersteg, 92, a retired dairy farmer who lives on a 400-acre farm in Orangeville, donated the cheese plant to the National Historic Cheesemaking Center.
Imobersteg's parents made cheese, and later hired a cheesemaker to make Brick, Swiss and Limburger cheese twice a day from the milk of the family's 40 dairy cows, all milked by hand. The cheese was then shipped to Monroe by horse and wagon and sold to a number of cheese buyers.
The plant sat unused on the Imobersteg Farmstead since 1917.
The cheese factory was relocated to the National Historic Cheesemaking Center, 2108 6th Ave., recently.
The 20-by-20 foot wooden shed was originally located on the Imobersteg farm near Orangeville. The cheese factory includes original cheesemaking equipment such as a copper kettle, a press table and wooden press bars.
A dedication ceremony is planned for 10 a.m. Saturday at the National Historic Cheesemaking Center. There will also be a cheesemaking demonstration at the factory.
The demonstration begins at 9 a.m., when milk will be brought to the cheese factory. People will be able to see how cheese was made more than a century ago. Master cheesemakers from across Green County will help with the cheese-making process.
The process is expected to take four hours.
Cheese tasting is scheduled for 2 p.m., and lunch also will be served.
Arnold Imobersteg, 92, a retired dairy farmer who lives on a 400-acre farm in Orangeville, donated the cheese plant to the National Historic Cheesemaking Center.
Imobersteg's parents made cheese, and later hired a cheesemaker to make Brick, Swiss and Limburger cheese twice a day from the milk of the family's 40 dairy cows, all milked by hand. The cheese was then shipped to Monroe by horse and wagon and sold to a number of cheese buyers.
The plant sat unused on the Imobersteg Farmstead since 1917.