Bass Lake Cheese: Master Cheesemaking

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Becca Dilley

Bass Lake Chevre curd hangs in bags for three days before it's ready to be put into cheese forms and salted.

If you're a fan of good cheese -- or carefully crafted food in general -- you'd be hard pressed to find a more entertaining place to visit than a cheese plant with a certified master cheesemaker. In the course of researching his book The Master Cheesemakers of Wisconsin, James Norton visited about 35 plants including the Bass Lake Cheese Factory about 50 minutes from the Twin Cities. Here are images of cheeses and master cheesemaker Scott Erickson moving a batch of goat chevre into forms.

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