Top 91 Wisconsinite Foods

Frozen custard comes from the "Custard Capital of the World", Milwaukee, Wisconsin, where it's sold more than anywhere else around the globe. It is a gourmet ice cream treat made with eggs, cream, and sugar, and it originated from Coney Island, New York, when it was a popular carnival treat. As the popularity of frozen custard grew, it quickly spread to the Midwest. As there is far less air added than in other similar treats, the result is a thick and dense custard with tons of flavor. A lot of frozen custard fans believe it is better than ice cream since it is served before being refrozen and mantains a soft, yet heavy consistency, so it is a unique regional treat in which you can really feel the difference when talking about flavor.Expand

Wisconsin's messy contribution to the world of burgers is called butter burger. For some, butter burger is authentic when the ground meat is combined with butter. For others, it's when the bun is buttered, toasted, and topped with some more butter before serving. The only thing that everyone can agree on is that there must be enough butter to drip off the meat, which will usually form a small pool of butter on one's plate. A theory says that the name comes from a place called Solly's in Glendale, Wisconsin, operating since 1936, where the butter is added to the meat that is, again, fried in butter, and served with a side of stewed onions. A mainstay of greasy diners throughout Wisconsin, butter burger may not be good for one's health, but it will certainly satiate one's hunger.Expand

Fish fry refers both to the meal and the popular Friday night tradition in Wisconsin. The fish is battered or breaded, then deep-fried, which is the fastest way to cook large quantities of fish. The Friday night event dates back to the medieval Roman Catholic times. Friday is connected to the crucifixion of Christ, so the day signifies abstinence - in this case, from meat, but fish got a free pass since it is considered that it doesn't come from a warm-blooded creature. The fish fry practice came from Irish, Polish, and German Catholic immigrants who had settled in Wisconsin. Any fish will do, but the most usual varieties are cod, walleye, lake perch, and bluegill. Traditionally, fried fish is accompanied by coleslaw, potato salad, French fries, tartar sauce, hushpuppies, or lemon slices. Fish fry is more than just a dish - it is a communal affair that celebrates the end of the week in Wisconsin.Expand

Also known as Wisconsin's soul food, beer brats are a unique American addition to German cuisine. As there was a large number of German immigrants in Wisconsin, the German sausage known as bratwurst became very popular in the region, especially during the 1920s. They quickly became a staple at sports matches. Beer brats are poached in beer before grilling, to seal in the juices so the sausages stay succulent and moist. They are served in brat buns or hard rolls, usually accompanied by potato salads, chopped onions, ketchup, mustard, or sauerkraut. The dish is a common sight at summer cookouts, and every year there is the Brat Fest, which claims to be the world's largest bratwurst festival, held in the city of Madison in Wisconsin during the Memorial Day weekend.Expand

Wisconsin kringle is Wisconsin's official state pastry, brought over to the USA by Scandinavian settlers in the mid-19th century. The kringle (a Danish word for pretzel) is a buttery and flaky pastry that's filled with fruits or nuts. These pastries were originally shaped into pretzels, but the bakers in Wisconsin opted for the oval shape. Each kringle should have at least about 30 layers of flaky dough, while the top is typically covered in white icing. Some of the most traditional flavors include raspberries, pecans, and almonds, but there are also other fillings such as apples, blueberries, cherries, and apricots. Wisconsin kringles are especially popular during the festive Christmas season.Expand

Colby Jack or Cojack is an American cheese originating from Wisconsin. The cheese is a combination of Colby and Monterey Jack. It has a semi-soft, smooth texture and an appealing marbled visual appearance. Its flavor ranges from mild and sweet to sharp and tangy. Colby Jack is usually used in omelets, sandwiches, sauces, and soups, and it is recommended to serve it with baked potatoes, pears, apples, and steamed vegetables. Due to its good melting properties, it is also used in casseroles and with nachos.Expand

Colby is an American cheese originating from the city of Colby in Wisconsin. This semi-hard cheese is made with cow's milk and has a firm, springy, and open texture. Its flavors are mild, creamy, and sweet, so Colby is often used in hamburgers, grilled sandwiches, fajitas, or served with apples, pears, and rye bread. Colby is sometimes compared to cheddar, even though these two cheeses taste different – Colby is softer, it has a higher moisture content, and the curd is washed, which reduces the acids in the cheese, making it less tangy.Expand

Brick is an American cheese hailing from Wisconsin. When pressed with coal-fired bricks to let the moisture out, it is also shaped into a brick, hence the unusual name. The cheese is made from pasteurized cow's milk and it's smear-ripened with bacteria. Underneath the washed rind, the texture is smooth and open with small eyes throughout the body. The aromas are rich and pungent, while the flavors range from mild and sweet when young to tangy and intense with nutty hints when aged. It's recommended to serve Brick with pickled vegetables and au gratin dishes. The young one pairs well with light red wines while the aged versions go well with hard cider and robust beer.Expand

Cheddar beer soup is a traditional soup originating from Wisconsin. The soup is usually made with a combination of cheddar cheese, beer, butter, onions, carrots, garlic, flour, milk, chicken stock, cornstarch, salt, and pepper. The onions, carrots, and garlic are sautéed in butter and mixed with flour, milk, stock, and beer. The mixture is simmered over low heat until the carrots are tender. The cheese is grated, tossed with cornstarch, and whisked into the blended soup. It's seasoned with salt and pepper, and sometimes garnished with popcorn for a nice visual touch and extra texture. The soup is served immediately but it can also be refrigerated for up to three days.Expand

Cave Aged Marisa is an American cheese hailing from Wisconsin, where it's produced by Carr Valley Cheese Company. The cheese is made from sheep's milk and it's left to age in cellars for a minimum of 90 days before consumption. Underneath its natural rind, the texture is semi-hard and firm. The aromas are sweet, while the flavors are sweet and tangy with creamy and lactic notes. It's recommended to pair Cave Aged Marisa with a glass of Rioja or sherry.Expand

Uplands Cheese located in Dodgeville, Wisconsin, is renowned for its artisanal cheese production, particularly the Pleasant Ridge Reserve and Rush Creek Reserve. The company operates on a dairy farm that has been milking cows for over a century. The farm is uniquely situated on Pleasant Ridge in the Driftless region of southwestern Wisconsin, which is ideal for the diverse range of grasses that contribute to the high-quality milk produced by their cows. The farm is managed with a focus on sustainable, seasonal, and pasture-based systems. This approach includes rotational grazing, which ensures fresh pasture for the cows daily, contributing to the exceptional flavors of their milk. The company's commitment to traditional cheesemaking methods, combined with innovative approaches to enhance the unique flavors of their farm, has established Uplands Cheese as a leading example of artisanal cheesemaking in the U.S..Expand

Springside Cheese Corp, based in Wisconsin, is a family-owned business that specializes in crafting artisanal cheeses. They offer a variety of cheese products including traditional cheddar, specialty aged cheeses, and flavored cheeses. Springside Cheese Corp operates both a production facility and a retail store in Oconto Falls, Wisconsin.Expand

Hex Meadery from Kaukauna, Wisconsin, represents a modern approach to the ancient tradition of mead, combining honey with fruit, spices, and innovative techniques to create diverse styles and flavor profiles. Their portfolio ranges from classic meads, pure and focused on the aroma of honey, to melomels enriched with fruits such as raspberries, blueberries, blackberries, or peaches, as well as metheglins with the addition of vanilla, cinnamon, and other spices. Particularly notable are the series aged in barrels, which develop complexity and depth of flavor, resulting in a longer and more elegant finish. With an average alcohol content of around 12-14%, their drinks balance between liqueur-like richness and refreshing fruity vibrancy. The taproom in Kaukauna has become a central gathering place for craft mead enthusiasts and a space where visitors can explore the full breadth of styles. The visual identity of their drinks reflects the aromatic richness: from golden tones of traditional meads to deep ruby and dark purple hues of fruit-forward varieties. Beyond the drinks, their focus is also on educating the public, as they aim to expand understanding of mead as a beverage that can be just as layered and relevant as wine or craft beer. This blend of creativity, local identity, and artisanal dedication makes Hex Meadery a brand well worth attention in the world of gourmet beverages.Expand

Roelli Cheese Company is located in Shullsburg, Wisconsin, and specializes in crafting artisanal cheeses. The company has a history spanning four generations of cheesemakers, dating back to the early 20th century. Roelli is known for its small-batch production methods and focus on high-quality, unique cheeses such as their flagship product, Dunbarton Blue.Expand

New Glarus Brewing is an independent craft brewery located in the picturesque village of New Glarus, Wisconsin, widely recognized for its principled decision to sell its beer exclusively within the state, under the slogan “Only in Wisconsin”. Founded in 1993 by husband and wife team Deborah and Dan Carey, the brewery was built on a unique vision: to produce authentic, high-quality beer crafted specifically for the local community. Deborah Carey made history as the first woman in the United States to found and finance a brewery, while Dan, a formally trained brewmaster, brought technical expertise and a deep commitment to the craft. The success of New Glarus lies in its deliberate choice to remain local yet exceptional - focusing on quality control, natural ingredients, and artisanal methods. Although their beers are not distributed outside of Wisconsin, this limitation has only fueled their cult status among beer lovers. As a result, New Glarus is now ranked among the top 20 craft breweries in the United States. Their approach - rooted in independence, regional identity, and unwavering dedication to their founding vision - has made the brewery an authentic symbol of American craft brewing.Expand

Marieke Gouda is an American cheesemaker based in Thorp, Wisconsin. The story began when Marieke Penterman, originally from the Netherlands, moved to the United States with the desire to bring the tradition of authentic Dutch Gouda. On the family farm, together with her husband Rolf, she founded Hollands Family Cheese, where everything takes place in one location – from the cows to the finished cheese. Their Gouda is produced according to authentic Dutch recipes, using fresh milk from their own herd, traditional cultures, and equipment imported from the Netherlands. Thanks to their dedication to quality and artisanal craftsmanship, Marieke Gouda has won more than 200 national and international awards to date. Today, their cheeses represent a blend of European tradition and American innovation, recognized for their outstanding quality and richness of flavor.Expand

Arena Cheese is located in Arena, Wisconsin, and is known as the original producer of Colby Jack cheese. The company also specializes in producing a variety of other cheeses, including cheddar and specialty cheeses. Arena Cheese is recognized for using traditional cheesemaking techniques combined with modern innovations to enhance both quality and flavor. This producer is a family-owned business with a long tradition in the cheese industry, dedicated to preserving authentic flavors and high standards. Their cheeses are often awarded at domestic and international competitions, and the company actively supports local farms and the community through collaboration and purchasing milk from local producers. Arena Cheese produces cheeses that are suitable for everyday use, culinary experiments, and gourmet occasions.Expand

Edelweiss Creamery, located in Monticello, Wisconsin, is a cheese producer known for making traditional Swiss-style cheeses. The creamery operates with a focus on using milk from local, grass-fed cows and employs traditional cheese-making techniques, including using a copper vat for some of their specialty cheeses. One of their notable products is the Grand Cru Surchoix, which has won awards for its quality.Expand

Hidden Springs Creamery is a farmstead creamery located in Westby, Wisconsin, specializing in the production of sheep’s milk cheeses. Their philosophy is based on sustainable farming and a careful approach to production, where the milk is collected from the farms on which the cheeses are also processed. This approach allows them to create cheeses that reflect a specific "terroir" – a unique flavor that develops from the particular grazing conditions and environment. Their cheese lineup includes products such as Driftless, a creamy and spreadable cheese with various flavors; Farmstead Feta, a sheep’s milk cheese with a rich and salty taste; and Timber Coulee Reserve, an aged cheese with deep and complex aromas.Expand