Cuisine of Wisconsin

Wisconsin cheesemaking is diverse, ranging from artisans who hand-craft their product from the milk of their own dairy herds to large factories.

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

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.

Common traits of "drinking culture" are embedded in Wisconsin traditions, from festivals and holidays to everyday life.

Wisconsin has experienced a resurgence in this industry, however, with numerous microbreweries and craft beers now being created and exported.

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.

Another though considerably more recent brandy-based cocktail is the Wisconsin Badger,[10] derived from a mix of brandy, cranberry juice, and cherry schnapps.

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 supper club is another common phenomenon of Wisconsin culinary heritage and often a destination for fish frys, which usually feature a portion of aforementioned fish, along with various sides: a fried food such as french fries and onion rings are common, potato pancakes served with applesauce, along with condiments of tartar sauce and cole slaw (especially crimson slaw, a variety of cole slaw that incorporates Wisconsin's cranberries[11]) and garnishes of parsley and lemon wedges.

The southeastern Wisconsin city of Racine is known for its Danish kringle, a sweet flaky pastry often served as a dessert.

[13] Chef Carson Gulley created a fudge-bottom pie recipe at the University of Wisconsin–Madison that is still sold on campus.

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