If just talking to Scott Erickson about making cheese doesn’t convince you that he’s a master at the craft, just look at his wall of trophies, medals, plaques and certificates.
Erickson, who owns Bass Lake Cheese Factory in Somerset with his wife Julie, has added juustoleipa to the cheeses for which he’s certified as a Master.
Erickson previously graduated from the Wisconsin program in 1998, 2001 and 2004 and holds Master’s certification for cheddar, colby, monterey jack, muenster and chevre, in addition to juustoleipa. Erickson is the first cheese maker to attain master’s certification in this variety.
“Basically it’s an un-ripened baked cheese, so it has a high PH and all the sugars are still in the milk. It’s a sweet cheese and it also has a very squeaky texture,” Erickson explained.
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