Making Cheese in Mountain Green The lush pasturelands "up Weber" drew considerable interest among the inhabi¬tants of Centerville. Feed was in abundance during the Spring and Summer months. Cottonwood Creek ran late into the Fall. There was plenty of land.. .whole sections of it. Home-steading was in progress and the Union Pacific Railroad was selling its land grant sections at very good prices. It controlled all of the adjoining odd numbered sections. Thus sections seventeen and nineteen were involved. Located in section seventeen just south of Cottonwood Creek was an ice cold pure spring of water. It was at the foot of Durst Mountain and ran a fair stream the year around. It is still there. Here a group of Centerville entrepreneurs decided to build a cheese factory in the early 1860's. Several families were involved including the Parrishs, Fords, Porters, and likely the Duncans. They got along well in Centerville and did so in Mountain Green. It likely was the first Cheese Factory in the Territory of Utah. Accord¬ing to the reports handed down to the descendants "there never was a better cheese made anywhere in the World. It was called American Cheddar. The formula for which came over from England via L.D.S. converts. Milk was derived from herds of cows loaned from folks in the other valley. The rent for the cows was paid off in cheese. How it was figured no one knows. Actually how much milk each cow produced was no doubt tabulated and rent paid acc¬ 73