History of the Cheese Factory
Adelard Vanasse built the Cheese Factory in 1918 with the help of his son, Armond, at the intersection known as Four Corners. By 1925, the factory started appearing in the Wisconsin Dairy Foods Commissioner Reports under the name BASS LAKE, with C.A. Bulgrin listed as the owner. During that time, there were living quarters above the factory where some cheesemakers lived with the Bulgrin family.
In the 1920s and 1930s, employees worked seven days a week. Some summers, truckers drove an extra evening route to pick up milk for an additional $10 a month. In the mid-'30s, wages increased from $65 to $75 a month. However, a $10 pay cut was implemented in the fall to help offset the factory's rising fuel costs. Also in the 1930s, Mr. Bulgrin had a snowplow installed on one of the trucks, making it easier for customers to have their roads and driveways cleared. The factory produced Colby, Cheddar, and other longhorn-style cheeses every day. Cream was collected twice a week, and butter was made.
Igrins sold the land to Ed and Hilda Ferber. In 1947, the land was transferred again to a group of individuals who formed the Wissota Cheese Company, based in White Bear Lake, Minnesota. They also produced products under the Bass Lake and Seakist Food names. The company was owned by Robert Ferrar, Sr., Robert Ferrar, Jr., Paul Grey, Rodney McMullin, K.W. VanGuilder, and Don Foedisch.
The factory was undergoing remodeling and expansion work when, on August 22, 1973, a fire destroyed much of the building and its equipment. The store was only closed for four days, and the factory area continued to produce cheese. In 1974, a larger retail store and gift shop were added. Many of the cheesemakers' wives worked in the retail shop.
On February 24, 1984, Wissota Cheese closed. In August 1984, Olfisco, Inc. purchased the factory and operated it under the name Cheese World; the Bass Lake name was also used.
Scott Erickson began working for Olfisco in 1984, making cheese. His wife Julie started working in the office in 1987. In October of 1991, Scott and Julie Erickson purchased the factory. After doing some remodeling in the store area, they opened for business in January of 1992. Like all businesses, during the first year, things needed to be replaced, repaired, and altered. Things had to be added and removed. New ideas came and went, but the major goal of Bass Lake Cheese Factory remained the same: to produce the finest cheese possible and provide our customers with the best service we could. Scott insists on doing things the Hands method. He says it takes longer to produce the cheese, but the result is better. Scott is still using most of the equipment that was installed in 1958.
In 1994, Scott was asked by Land-O-Lakes and International Aid to travel to Romania and assist in teaching cheesemaking at a new factory. In 1998, Scott and Julie were asked to go to Macedonia to assist with cheesemaking. Scott taught cheesemaking, and Julie taught marketing. Scott was later asked to return to Macedonia for follow-up visits.
In 1998, Scott also became a Master Cheesemaker. This program in Wisconsin is the only one of its kind in the United States, providing cheesemakers with a formal series of cheese education courses. Scott is currently a Master of six different cheeses. The cheeses he is a master in are Cheddar, Monterey Jack, Muenster, Chèvre, Colby, and Juusto Leipa.
In 2010, we began remodeling our retail area. We rearranged some items and added a patio door that leads out to a stunning deck, where you can take in the countryside. We added seating both inside and outside. We have been serving sandwiches for a few years now and have added homemade soups, chili, and meatball sandwiches. In addition to sandwiches and soup, we now offer beer, wine, Bloody Marys, and a selection of mixed drinks. In the summer of 2011, we added pizza to our menu, made right here with our freshly grated cheese. In the summer of 2014, we expanded our menu to include made-to-order burgers crafted from local meat. Several exciting developments are on the way, not only for the store but also for Scott’s award-winning cheeses!