MomSkoop
Wisconsin’s culinary landscape is as rich and flavorful as its famous dairy products. From savory classics that warm the soul during frigid winters to sweet treats that delight fairgoers, the Badger State boasts food traditions that locals cherish and visitors rave about. Let’s explore nine iconic Wisconsin foods and the best spots to enjoy these authentic regional treasures.
1. Squeaky Fresh Cheese Curds
Nothing says Wisconsin quite like the distinctive squeak of fresh cheese curds between your teeth. These marble-sized morsels are actually fresh cheddar that hasn’t been aged – caught in dairy limbo before becoming full-fledged cheese.
The Cheese Curd Capital of Ellsworth shines with Ellsworth Cooperative Creamery producing the gold standard. For the fried version, head to The Old Fashioned in Madison, where golden-battered curds arrive piping hot with ranch dipping sauce.
The ultimate test of freshness? That satisfying squeak means they’re less than 24 hours old – the hallmark of authenticity that Wisconsinites demand.
2. Beer-Soaked Bratwurst
Grilling season in Wisconsin isn’t complete without the sizzle of bratwurst soaking in beer and onions. This German sausage tradition thrives especially in Sheboygan, where locals have perfected the art of the double brat – two sausages crammed into a hard roll.
Charcoal Inn serves the quintessential Sheboygan-style brat. Their perfectly grilled sausages nestle in specially made hard rolls, topped with spicy brown mustard and the optional but recommended butter-fried onions.
Summer festivals throughout the state celebrate this meaty marvel, but true brat aficionados make pilgrimages to Sheboygan for the authentic experience year-round.
3. Friday Night Fish Fry
When Friday rolls around in Wisconsin, families flock to supper clubs and taverns for the time-honored fish fry. Originally a Catholic tradition during Lent, this weekly ritual has transcended religion to become a statewide social event.
Lakefront Brewery in Milwaukee elevates the experience with beer-battered cod, potato pancakes drizzled with applesauce, and coleslaw – all while a polka band plays in the background. The communal tables foster the neighborly atmosphere that makes fish fries special.
Smaller towns boast their own beloved spots, like The Greenwood Supper Club in Fish Creek, where lake perch and walleye are local favorites.
4. Flaky Danish Kringle
Racine’s signature pastry arrived with Danish immigrants in the 1800s, evolving into the oval-shaped, almond-paste filled delight we know today. The 36 delicate layers of buttery pastry require skilled hands and three days to create properly.
O&H Danish Bakery stands as Racine’s kringle royalty, crafting seasonal flavors like cherry, pecan, and the beloved almond. Their raspberry kringle won national acclaim when President Obama declared it “outstanding” during a 2010 visit.
Wisconsin’s state legislature officially named kringle the state pastry in 2013, cementing its status in local culture. No visit to southeastern Wisconsin is complete without this sweet treasure.
5. Velvety Frozen Custard
While it resembles ice cream, frozen custard’s silky texture comes from egg yolks and a special freezing process that minimizes air content. Milwaukee’s love affair with this creamy treat dates back to the 1930s, earning its reputation as the unofficial Frozen Custard Capital.
Leon’s Frozen Custard, a neon-lit drive-up stand operating since 1942, serves custard so rich it barely melts down your cone. Their vanilla custard provides the perfect canvas for appreciating the difference from ordinary ice cream.
Kopp’s Frozen Custard offers two special flavors daily alongside vanilla and chocolate standards. Locals track their flavor forecast calendar with religious devotion.
6. Decadent Butter Burgers
Only in America’s Dairyland would someone think to add a generous pat of butter to an already juicy hamburger. The result? A messy, drippy, utterly delicious Wisconsin original that leaves burger purists speechless.
Solly’s Grille in Milwaukee pioneered this artery-challenging delight in 1936. Their signature burger arrives with a pool of melted butter cascading down the sides, creating a rich sauce that soaks deliciously into the soft bun below.
Kroll’s West in Green Bay offers their own interpretation, using butter as both cooking medium and topping. The regional chain Culver’s has taken this concept nationwide with their ButterBurger, though purists insist it’s a tamer version of the real deal.
7. Communal Booyah Stew
In northeastern Wisconsin, particularly around Green Bay, community gatherings center around massive kettles of booyah – a hearty, slow-simmered stew with Belgian roots. Church fundraisers and family reunions aren’t complete without this stick-to-your-ribs comfort food.
Suster’s Arcade in Denmark, Wisconsin serves authentic booyah year-round. Their version features chicken, beef, and vegetables cooked for hours until the flavors meld into something greater than its parts.
The name allegedly comes from a Belgian chef’s mispronunciation of “bouillon.” True booyah requires outdoor cooking in specialized kettles that hold up to 50 gallons, making it as much about community as cuisine.
8. Controversial Cannibal Sandwiches
Some Wisconsin food traditions raise eyebrows, and none more so than the cannibal sandwich – raw ground beef seasoned with salt and pepper, topped with sliced onions, and served on rye bread. This German-inspired appetizer appears at holiday gatherings despite health warnings.
Milwaukee’s Bunzel’s Meat Market prepares specially ground sirloin just for this purpose during the holiday season. Their carefully sourced beef minimizes (but doesn’t eliminate) the risks that concern health officials.
While younger generations increasingly pass on this tradition, it remains a nostalgic favorite for many older Wisconsinites. Modern adaptations sometimes substitute smoked salmon or beef tartare for those seeking safer alternatives while honoring the tradition.
9. State Fair Cream Puffs
For 11 glorious August days each year, West Allis becomes home to Wisconsin’s most beloved pastry phenomenon. The Wisconsin State Fair’s cream puffs feature baseball-sized shells filled with fresh whipped cream so light it seemingly defies gravity.
The Original Cream Puff Pavilion has served these treats since 1924. Lines stretch through the fairgrounds as attendees patiently wait for pastries made with Wisconsin dairy cream whipped moments before serving.
Over 350,000 cream puffs are consumed during the fair’s run. The massive operation employs dozens of workers who form an assembly line of pastry perfection, creating a sweet tradition that spans generations of fairgoers.