Wayne R. Hintz and family purchase a small cheese factory. The factory begins with 60 dairy farmers supplying 17000 pounds of milk each day, of which 52 of the farmers ship their milk in 10 gallon milk cans and 8 of the farms are picked up by a bulk truck. With the help of 2 employees, the incoming milk is turned into 1700 pounds of Cheddar 40 pound blocks, 7 days a week.

Construction of a new manufacturing facility and retail store, located 4 miles south of the original plant, begins. Cheese production grows to 4000 pounds daily, supplying 5 wholesale accounts with distribution reaching throughout the Midwest. Colby and Monterey Jack 40 pound blocks are added to the Springside product line.

Production running 19 hours a day, 6 days a week turning 140,000 pounds of milk into 15,500 pound of cheese. Employing 40 full time and 5 part time individuals the company adds Pepper Jack, Caraway, Onion & Garlic, Edam and Reduced Fat Cheddar to the product line. In addition to the 40 pound blocks, 22 pound daisies and 12 pound midgets, Springside also produces 12 pound longhorns and 2.5 pound gems.

Springside Cheese expands to Colorado, opening its first retail store outside of Wisconsin. The store is managed by Keith Hintz, the eldest son of Wayne Hintz, owner and cheesemaker at Springside Cheese.