Summary of Wisconsin’s Favorite Foods
Since 1940, the slogan “America’s Dairyland” has appeared on Wisconsin license plates. This tagline perfectly encapsulates the state’s culinary landscape, where traditional favorites often feature generous portions of butter and cheese. If you want to eat like a local in Wisconsin, here are some specialty foods to consider, ranging from boiled fish infused with melted butter to innovative cheese-based sides that have become popular across the state.
1. Fish Boils
A typical Wisconsin fish boil starts with salted water to elevate the boiling temperature. The process involves adding potatoes, onions, and usually whitefish fillets. As the ingredients bubble, any oily layers rise to the surface. In Wisconsin, it is customary to serve the boiled contents generously doused in melted butter alongside dark bread with a salted crust.
The Door Peninsula is renowned for its fish boil tradition, especially along the picturesque shores of Lake Michigan. For those unable to venture north, Fitzgerald’s Genoa Junction offers an all-you-can-eat fish boil featuring cod, approximately 70 miles northwest of Chicago. Note that Fitzgerald’s does not accept credit card payments.
2. Cheese Curds
Wisconsin is synonymous with cheese production, boasting over 9,500 licensed dairy farms and 144 cheese plants. In fact, if Wisconsin were to separate and become its own country, it would rank fourth globally in cheese production.
When cheese is produced, the solid curds emerge, leading to a delightful snack. In many Wisconsin establishments, cheese curds are deep-fried and served as a side dish. It’s common for wait staff to present customers with the choice of french fries or cheese curds alongside a hamburger.
Cheese curds, affectionately termed “squeaky cheese,” earn their nickname from their unique texture. At Madison’s State Street Brats, fried cheese curds are served with celery and ranch dressing. To avoid long waits, consider visiting when the University of Wisconsin Badgers have no scheduled games.
3. Kringle Pastry
The delightful Kringle pastry isn’t just reserved for special occasions; it’s enjoyed year-round in Wisconsin. This flaky pastry has Danish origins and is made with high-quality Wisconsin butter. The dough is carefully layered, resulting in a wonderfully flaky texture. Unique combinations of jams, fruits, nuts, and icings make each Kringle a special treat. In 2013, Wisconsin lawmakers designated Kringle as the official state pastry, highlighting its cultural importance, particularly in Racine, known as the Kringle capital.
O & H Danish Bakery, located in Racine, has been serving Kringle since 1949 and offers an impressive 27 varieties for customers to indulge in.
4. Pączki
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Although Pączki has not received an official pastry designation, it remains a beloved treat in Wisconsin. Fat Tuesday, or Pączki Day, is celebrated in the state and across the Midwest as families prepare for Lent by making these rich doughnuts.
The origins of Pączki can be traced back to Poland during the Middle Ages. To prevent the frying oil from soaking into the dough, a splash of grain alcohol is stirred into the mixture before frying. Bakeries typically offer a sugary glaze or fill Pączki with delicious fruits, jams, or custards.
For an authentic taste, visit Grebe’s Bakery in West Allis, a Milwaukee suburb that hosts a “Build Your Own Pączki” contest annually in February.
5. Spotted Cow Beer
Wisconsin produces approximately 900,000 barrels of beer each month thanks to its 191 breweries, many of which are charming microbreweries. As such, the state ranks among the top 10 states for per capita beer consumption.
An outstanding offering is New Glarus Brewing in the town of New Glarus, which specializes in Spotted Cow, Wisconsin’s best-selling draft beer. This cask-conditioned ale, made from flaked barley and premium Wisconsin malts, is a perfect representation of the state’s brewing culture.
Spotted Cow’s unique cloudy appearance comes from the small particles of yeast that can be seen at the bottom of a glass. Its exclusive availability within Wisconsin adds to its allure, with places trying to sell it outside the state facing legal consequences. The brewery offers tasting sessions and tours, inviting visitors to experience the brewing process firsthand and taste this beloved beer.
6. Grilled Beer Brats
When ordering sausages in Wisconsin, locals prefer using the term “brat” (pronounced brot) instead of bratwurst. Although brats exist beyond the state, they have a special place in the Wisconsin culinary scene, especially at tailgates, Milwaukee Brewers games, and gatherings.
The Wisconsin beer brat is simmered with beer, peppers, and onions before being grilled, infusing it with rich flavor. For an exceptional experience, visit Milwaukee’s Old German Beer Hall, which sources a custom-made beer brat from renowned sausage maker Usinger’s Sausage.
7. Butter Burgers
Butter burgers exemplify a straightforward yet delectable concept: top your beef patty with a pat of butter for an indulgent culinary experience. This tradition originated in various Wisconsin eateries and has gained popularity through the Culver’s fast-food chain, showcasing the state’s knack for combining top-notch food products.
Butter can either be added while cooking or placed between the bun and patty before serving. In some establishments, the burger arrives submerged in melted butter. If you’re daring to try something different, be mindful of what you request!
Solly’s Grille in Milwaukee, open daily, even features butter burgers on its breakfast menu. Founded in 1936, this family-owned establishment began as a coffee shop and blossomed into a grill when the butter burger gained popularity. Their commitment to using “Real Wisconsin creamery butter” is evident in their delicious offerings.
