Cuisine of Wisconsin

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The cuisine of Wisconsin is a type of Midwestern cuisine found throughout the state of Wisconsin in the United States of America. Known as "America's Dairyland",^[1] Wisconsin is famous for its cheese as well as other dairy products, such as cheese curds and frozen custard. Other notable foods common to the region include bratwursts, beer, brandy Old Fashioned cocktails, butter burgers, fish fries and fish boils, cranberries, and booyah stew.

The state is well known as a home to many cheesemakers. Currently, Wisconsin has 58 Master Cheesemakers, who are all qualified through an extensive process set by the Wisconsin Milk Marketing Board.^[2] The program is the only one of its kind outside of Europe. Wisconsin cheesemaking is diverse, ranging from artisans who hand-craft their product from the milk of their own dairy herds to large factories.

Colby cheese was first created in Wisconsin in 1885 (named after the town it came from), and Brick cheese was first created in the state in 1877. The state has also played origin to Blue Marble Jack cheese, and is the only producer of Limburger cheese in the United States.

Cheese curds can be eaten separately "squeaky," meaning cold, as a snack, or covered in batter and fried as an appetizer, often served with ranch dressing as a dipping sauce.

Hot and spicy cheese bread is a popular type of bread created and sold in Madison, Wisconsin from Stella's Bakery.^[3]

Wisconsin is one of the Midwestern states that commonly sells blue moon ice cream. The flavor is described to be similar to Froot Loops. While the flavor's origins are not well documented, it was most likely developed by flavor chemist Bill "Doc" Sidon of Milwaukee. Many small-scale ice cream producers exist throughout the state.

At the University of Wisconsin–Madison, Babcock Dairy Plant and Store produces and sells ice cream, milk, and cheese products on campus.^[4] Babcock ice cream uses beef gelatin as its stabilizing agent, making the majority of its flavors non-vegetarian.^[5]

Wisconsin is home to numerous frozen custard stands, particularly around Milwaukee, Wisconsin and along the Lake Michigan corridor. Frozen custard is a dessert similar to ice cream that adds egg yolk to the recipe.

Malted milk was invented by James Horlick in Racine in the early 1870s.^[6]

The Babcock Butterfat Test, now standard in the industry, was defined by Dr. Steven Babcock at the University of Wisconsin-Madison in 1890.^[7]

Besides its "cheesehead" status, Wisconsin has a reputation for alcohol consumption. Common traits of "drinking culture" are embedded in Wisconsin traditions, from festivals and holidays to everyday life. Many large breweries were founded in Wisconsin, largely in Milwaukee, which gained the epithet "Brew City" before the turn of the century. Miller Brewing Company, Pabst Brewing Company, Joseph Schlitz Brewing Company (all from and originally based in Milwaukee) and Jacob Leinenkugel Brewing Company all began as local businesses before entering the national and international markets.

Wisconsin has experienced a resurgence in this industry, however, with numerous microbreweries and craft beers now being created and exported. Several other favorites include Ale Asylum,^[8] Capital, Sprecher, and New Glarus, the latter being well known for the Spotted Cow Farmhouse Ale. New Glarus is also known for refusing to sell their liquor outside of Wisconsin, which was originally to meet demand but has since become a marketing tactic.^[9]

Cooking with beer is also common across the state. Wisconsinites boil or braise their sausages (especially bratwursts) in several types of beer (most often a Pilsner) with butter and onions, and beer batter fish, typically walleye or perch. Beer-battered cheese curds and onion rings are also typical fare.

Beer cheese soup is usually made from a variety of beer and a sharp cheddar or more mild colby cheese, with sausage, potatoes, and green onions.

Another recipe involving alcohol is "beer butt" or "beer can" chicken (similar to drunken chicken), a meal involving a whole chicken slow-roasted, typically over a fire, with a can of usually amber beer directly inserted into the poultry's cavity.

Besides beer, Wisconsinites also drink large quantities of brandy,^[10] often mixed into the unique Badger libation, the "brandy Old Fashioned," which can be sweet, sour, or press. Another though considerably more recent brandy-based cocktail is the Wisconsin Badger,^[11] derived from a mix of brandy, cranberry juice, and cherry schnapps.

Pewaukee, Wisconsin is also home to the alcoholic beverage RumChata, described as an horchata recipe containing the primary ingredients of rum and Wisconsin cream.

The bloody Mary has long been popular in Wisconsin, traditionally served with a 5-ounce "sidecar" or "pony" of beer.^[12] The 2000s-2010s U.S. trend of extravagant and meal-sized bloody Mary garnishes, including cheese curds, large portions of bacon, entire fried chickens, and other similar toppings, originated at Sobelman's Bar on the Near West Side of Milwaukee and spread through social media.^[13][14]

Wisconsin cuisine also features a large amount of sausage, or wurst (German for "sausage"). The state is also a major producer and consumer of summer sausage, as well as the nation's top producer and consumer of brats.

Brats are typically boiled in a mix of beer, butter, and onions, served on a bratwurst bun, and topped with sauerkraut and often a spicy, brown-style mustard. The city of Madison, Wisconsin, the state's capital, plays host to the annual "World's Largest" Brat Fest, a four-day-long festival incorporating music, recreational activities, and bratwursts grilled on a 65-foot-long grill.

The American Family Field in Milwaukee hosts the Sausage Race during Milwaukee Brewers home games. This is a mascot race involving racing sausage mascots representative of some of the most common sausages found in the state: bratwurst, kielbasa, Italian sausage, the hot dog, and chorizo. Venison sausage, Andouille sausage, and Belgian trippe (pork and cabbage sausage) are a few other common sausages found in the state, though they do not constitute a part of the Sausage Race. American Family Field is also notable for being the only U.S. stadium in which brats outsell hot dogs.

Friday night fish fries are ubiquitous throughout Wisconsin, with beer-battered and deep fried perch or walleye being the main entrees. Supper clubs are a part of Wisconsin's culinary heritage, including fish fries on Friday evenings. Some of the more traditional sides served are: french fries, potato pancakes with applesauce, creamy or vingar-based cole slaw, along with lemon wedges. It's also not uncommon to be served a single slice of marbled rye bread, in addition to fries or pancakes.^[15][16][17]

Fish boils feature whitefish from the Great Lakes and are held most days of the week in northeastern Wisconsin, particularly in the Door Peninsula.

Booyah stew is another common Wisconsin meal, found especially in the Northeast region of the state. The origins of this dish are disputed, but the Wisconsin origin contends that the word is a vernacular Flemish or Walloon Belgian spelling of the French word bouillon, in this context meaning "broth." The recipient was likely brought to Wisconsin by Walloons that settled in the region. Recipes vary but common ingredients usually involve chicken or other meats—beef, pork, or ox tail are most often used—as well as a mirepoix of vegetables, commonly onion, celery, carrots, cabbage, peas, potatoes, and rutabaga. The ingredients are all cooked together in a special kind of large, cast-iron kettle often known as a "booyah kettle," over low heat for several days.

A popular Wisconsin dessert is the cream puff, a type of profiterole that is a famous treat at the Wisconsin State Fair.

A fudge-bottom pie is still served and sold at the University of Wisconsin–Madison. The recipe has been alternatively attributed to Chef Carson Gulley from UW Dining, and Chefs Lewis Marston and Maurice Coombs from the Memorial Union.^[18][19][20] Partially on the strength of this and other recipes, Gulley and his wife Beatrice became known in 1953 for having been some of the first Black Americans to host a cooking show on television, and the first Black Americans to host a television show of any kind in Wisconsin.^[21][22]

The southeastern Wisconsin city of Racine is known for Kringle, a sweet, flaky, pastry that was brought by Danish immigrants who came to the region in the 1840s.^[23] The Kringle became the official pastry of the State of Wisconsin on June 30, 2013.^[24]

Schaum Torte is a type of pavlova served in southeastern Wisconsin, especially during the summer when fresh strawberries are in season. The dessert's light, airy nature is also well-suited to southeast Wisconsin summers that can be hot and humid. ^{[25] [26] [27]}

A set of three triangle-shaped tin pans that are unique to Mayville, Wisconsin are used for making carrot cakes and potato tortes. These cakes and tortes were especially common at church bake sales, likely due to being able to bake three cakes simultaneously.^[28]

Wisconsin is the leading producer of cranberries in the United States, which is also the state's official fruit.^[29]

Culver's is a fast casual food restaurant chain originally from Sauk City, Wisconsin and currently headquartered in Prairie du Sac, Wisconsin. They are known for serving several Wisconsin type items suchs as butter burgers, fish fry dinners, fried cheese curds, and frozen custard.

Dane County Farmers' Market in Madison is the largest producers-only farmer's market in the nation.^[30][31]

The modern-day hamburger is claimed to have been invented in Seymour, Wisconsin in 1885 by "Hamburger" Charlie Nagreen.^[32] While others also claim to have invented the hamburger, the butter burger is more likely to have originated in Wisconsin. Solly's Grille in metro Milwaukee and Kroll's Restaurant in Green Bay have both cited 1936 as the year they began serving the sandwich, with the Wisconsin-based Culver's providing an increased popularity of the sandwich through its chain of restaurants.^{[33][34][35][36]}

Hamdingers were fully-cooked, smoke-flavored ham patties from Patrick Cudahy. Similar to Spam, they came in 16 ounce metal cans and expanded to include a version with cheese. Commercially available from 1976 until 1987, they could still be found on school lunch menus until the early 2000s. Hamdingers gained renewed interest after becoming a comedic device in Mystery Science Theater 3000.

Tiger Meat or "Cannibal Sandwiches" are a variation on Zwiebelmett: raw ground beef served open-faced on rye bread, usually topped with sliced raw onion and seasoned with salt and black pepper. The sandwiches are usually served during the winter in southeastern Wisconsin, in particular at Christmas and New Year's Eve parties.^[37]

Wild rice grows in Wisconsin, and is an important staple especially for Native American tribes such as the Menominee.

• Cuisine of the Midwestern United States