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The cheese industry has been part of this field (especially Cuba and New York) for several generations. At the end of the 19th century, many small cheese factories were scattered at various crossroads in the countryside. Farmers take turns to ship the cheese produced in a week to Cuba. Eventually, most of the cheese was shipped to New York City and other markets by canal or rail. Cuba Cheese is the "World Cheese Center!" The price of cheese is determined at a weekly meeting held at the Kinney Hotel on Gubasi Avenue and accepted by the whole country and the world as the price. Cuba Cheese was established in Cuba in 1871 as Ackerly, Sill and Co. The business partners are Hosea Ackerly, Andrew Ackerly and Daniel Sill. The company needed space to store cheese cubes, so in 1889 a three-story building-now the Shoppe building, was renovated. The ice of the nearby Cuba Lake provided a means of refrigeration until the end of the 1930s was successfully used.