Much of the vocabulary of cheesemaking is self explanatory: the place where the cheese stays warm to age? The warm room. The place where cheese stays to cool down? The cool room. The silver T-shaped instrument used to try cheese so it can be graded? A cheese trier.
The cheese trier is one of the few [...]
Archive for June, 2008
Our Own Cheese Trier
Posted in General on June 19, 2008 | 2 Comments »
Tasting Notes: Juusto
Posted in Tasting Notes on June 18, 2008 | 2 Comments »
We have mentioned Juusto before – the dense and slightly squeaky baked cheese from Finland. The full name is juustolepia, which means “bread cheese” and it has become quite prevalent in markets in the last several months, though some folks (like Scott Erickson from Bass lake or Tom Torkelson from Pasture Pride) have be making [...]
Scott Erickson in City Pages
Posted in Media Mention on June 11, 2008 | Leave a Comment »
In my capacity as a food columnist for City Pages (the leading alt weekly of Minneapolis-St. Paul), I have the opportunity to fish around pretty freely for topics. So this week, in advance of a wine tasting at Bass Lake Cheese, I wrote a brief profile of master cheesemaker Scott Erickson.
Even better, the paper ran [...]
