If you’re driving through the rolling hills of St. Croix County, it’s easy to miss the turn. You're looking for a low-slung, unassuming building tucked away on a country road north of Hudson. That’s Bass Lake Cheese Factory WI. Honestly, it doesn't look like much from the outside. No neon signs. No massive tourist traps. Just a gravel lot and the smell of fresh air.
But step inside? It’s a different world.
Wisconsin is full of "cheese shops," but most of them are just retail outlets selling blocks of cheddar they bought from a massive plant in Green Bay. Bass Lake is different because they actually make the stuff. We’re talking small-batch, artisanal production that’s been happening on this exact spot since 1918. It started as a farmer-owned cooperative, which is basically the most Wisconsin thing imaginable. Back then, local farmers would bring their milk in horse-drawn wagons, and the cheesemaker would turn it into gold.
The Reality of Small-Batch Cheesemaking at Bass Lake
Modern food production is usually about speed. Big factories use massive vats and chemical accelerators to get cheese to market in days. At Bass Lake Cheese Factory WI, they’re still using traditional methods. This isn't just marketing fluff. They focus on "washed-rind" cheeses and specific aging processes that you just can't replicate in a high-volume facility.
The star of the show for most locals? The curds.
If you haven’t had a cheese curd that was made four hours ago, you haven't really lived. A "real" curd should be salty, springy, and so fresh it squeaks against your teeth. That squeak is actually the air trapped in the protein structure of the curd—once it’s refrigerated or sits too long, the structure breaks down and the squeak dies. Bass Lake hits that sweet spot. They produce them regularly, meaning you can often grab a bag that's still warm to the touch. It’s basically Wisconsin's version of a warm baguette in Paris.
Beyond the Squeak: The Specialty Blends
While the curds get the glory, the aged stuff is where the craft really shows. They do these incredible infusions. You’ve got your standard sharp cheddars, sure, but then you find the Cranberry Chipotle or the Roasted Garlic and Chive.
The flavors aren't subtle.
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They use real ingredients, so when you bite into a piece of the Habanero Jack, you’re getting actual heat, not some artificial flavoring. The texture of their Muenster is another standout—it’s buttery, almost creamy, and melts perfectly. If you're planning a charcuterie board and you want to look like you know what you’re doing, this is where you shop.
What Most People Get Wrong About the Location
People often search for "Bass Lake Cheese Factory" thinking it’s right in the middle of a city. It isn't. It’s located in Somerset, Wisconsin, which is about a 15-to-20-minute drive from Hudson or Stillwater.
Don't trust your GPS blindly if it tries to take you down a tractor path. Stay on the paved roads.
The location is part of the charm. Because it’s out in the sticks, it’s quiet. You aren't fighting crowds of people like you would at a tourist stop in the Wisconsin Dells. It’s a destination for people who actually care about the food. During the summer, the outdoor seating area is a vibe. You can grab a sandwich—yes, they have a full deli—and sit outside looking at the fields. It’s incredibly peaceful.
The deli menu is surprisingly robust for a "factory." They do these massive grilled cheese sandwiches that are basically a tribute to dairy. Think thick-cut bread, gooey, melted specialty cheeses, and maybe some local ham. It’s heavy. It’s decadent. You’ll probably need a nap afterward.
The Evolution of a Century-Old Business
Running a small cheese plant in 2026 isn't easy. The dairy industry has seen massive consolidation. Thousands of small family farms in Wisconsin have closed over the last decade. Yet, Bass Lake Cheese Factory WI has managed to pivot. They aren't just selling to locals anymore; they’ve built a reputation that draws people from across the border in Minnesota.
They’ve also leaned into the "experience" side of things. It’s not just a store; it’s a peek into a disappearing way of life. When you walk in, you might see the staff moving heavy wheels of cheese or prepping the vats. There’s a transparency there that you don't get at a grocery store. You see the people making your food. That matters.
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The Secret to Their Smoked Cheeses
One thing that sets them apart from the competition is their smoking process. A lot of "smoked" cheese you buy at the supermarket is just sprayed with "liquid smoke"—basically a chemical flavoring that mimics the taste of a fire.
Bass Lake does it for real.
They use natural wood smoke, which permeates the cheese more deeply and creates a complex, earthy flavor profile. The Smoked String Cheese is a cult favorite. It’s not just for kids; it has this rich, hickory-forward taste that pairs surprisingly well with a dark beer or a glass of wine.
Why the Milk Source Matters
You can't make world-class cheese with mediocre milk. Wisconsin’s "Terroir"—a fancy French word for how the environment affects the flavor of food—is real. The grass, the soil, and the water in the St. Croix Valley all play a role. Bass Lake works with local producers to ensure they’re getting high-butterfat milk. That fat content is what gives their cheddar that signature mouthfeel.
If you compare a block of their 2-year aged cheddar to a store brand, the difference is immediate. The Bass Lake version is crumbly but still has a certain richness. It has those little "flavor crystals" (calcium lactate) that crunch slightly when you bite into them. That’s the sign of a properly aged cheese.
Planning Your Visit: What to Know Before You Go
Don't just show up on a random Tuesday morning and expect a guided tour. While the shop is generally open daily, the actual cheesemaking schedule varies. If you want to see the action through the viewing windows, it’s usually best to arrive earlier in the day.
- Check the hours: They can shift seasonally. Winter hours are often shorter than summer hours.
- Bring a cooler: If you’re coming from the Twin Cities or further away, you’re going to buy more than you think. You don't want your curds melting in the backseat.
- The "Secret" Bin: Look for the "odds and ends" bin. Sometimes they have ends of loaves or slightly misshapen blocks for a discount. It tastes exactly the same.
- Sample everything: They are usually pretty generous with samples. Don't be afraid to ask to try something weird, like the Chocolate Cheese Fudge. (Yes, it’s a thing. Yes, it sounds gross. No, it’s actually weirdly delicious—like a dense, cheesecake-flavored fudge.)
The Cultural Impact on the St. Croix Valley
Bass Lake Cheese Factory WI isn't just a business; it’s a landmark. For families in Somerset and Hudson, it’s a rite of passage. It’s where you take your out-of-town relatives to prove that Wisconsin really is the land of cheese.
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It represents a specific type of Midwestern resilience. In an era of Amazon and massive corporate conglomerates, this little factory is still standing, still making cheese the hard way. That’s why people keep coming back. It’s not just about the calories; it’s about supporting a craft that requires actual human skill.
The staff there generally knows their stuff. If you ask them what pairs well with a specific IPA or which cheese melts best for a fondue, they won't give you a scripted answer. They’ll tell you what they actually use at home.
Making the Most of the Trip
Since you’re already out there, make a day of it. The area around Somerset is beautiful. You’ve got the Apple River nearby, which is famous for tubing in the summer. You can spend the morning on the water and then head to the cheese factory to refuel.
Or, if you’re more into hiking, Willow River State Park is just a short drive south. It has some of the best waterfalls in the state. Hiking those trails and then ending the day with a massive cheese plate and some local wine is basically the perfect Saturday.
Real Insights for the Cheese Connoisseur
If you're serious about your dairy, pay attention to the seasonal variations. Cheese made in the summer, when cows are eating fresh grass, often has a different color and flavor profile than cheese made in the winter when they’re eating hay. The summer milk tends to be higher in beta-carotene, leading to a more golden hue.
Bass Lake’s commitment to not over-processing their products means you can actually taste these subtle shifts. It’s "living" food.
Actionable Next Steps for Your Visit
- Call ahead for curd status. If you want the peak experience, ask when the fresh curds are coming out of the vat. Timing your arrival to that window is a pro move.
- Order a custom tray. If you’re hosting an event, skip the grocery store deli. Give them a budget and let them pick a variety of textures—one hard, one soft, one "funky," and one flavored.
- Explore the "Extras." The shop sells more than just cheese. They stock local honey, maple syrup, and sausages. It’s a one-stop shop for a high-end Wisconsin picnic.
- Join the mailing list or follow their socials. They occasionally announce limited-run batches or seasonal specialties that sell out fast.
- Don't forget the wine. They often carry a selection of regional wines that are specifically curated to pair with their heavier, creamier cheeses.
Bass Lake Cheese Factory WI remains a testament to the idea that some things shouldn't be "disrupted" by technology. Sometimes, the old way of doing things—waiting for the milk to set, hand-flipping the slabs, and letting time do the work—is still the best way.