The real coup came when a consortium in Ingersoll manufactured the 7,300 pound "Mammoth Cheese" which was successfully displayed in New York state as well as in England. The success of the Ingersoll venture led to the town becoming the home of the newly-created Canadian Dairymen's Association in 1867, and also the cheese export market seat for a throng of cheese factories which quickly went into operation around the county. Cheese factory production in neighbourhood factories surged for the next half century, and millions of pounds of cheese passed through export warehouses in Ingersoll, then later Woodstock as well, but then began to taper off before the First World War and had greatly fallen off by the 1930s. By then Oxford's milk production was being trucked to London and Toronto rather than local cheese factories. The Ingersoll Packing Company, later renamed the Ingersoll Cream Cheese Company, continued a large-scale manufacture for international markets, but by 1956 Maclean's lamented to the whole country that Ingersoll cheese might become a thing of the past. It did by the 1970s. After lying vacant for many years, the Ingersoll cheese factory was reopened in 1999 as Local Dairy producing artisanal cheese, cultured butter, and yogurt. Other artisanal factories such as Gunn's Hill near Woodstock have also taken off, giving a new meaning to Oxford's Cheese Trails tourism promotions. There are currently 5 provincially-licensed factories in Oxford.