Cheesemaking happens on many levels. There are 250,000-pound-a-day operations that ship out cheese using fleets of tractor-trailers, and—on the other end—there's a guy carefully emptying a nylon bag of delicate goat milk curd into a stainless steel form. Scott Erickson of Bass Lake Cheese Factory is one of those folks holding down the artisan end of the cheesemaker brotherhood, less than an hour's drive... More >>>