Travel Itinerary
Wisconsin’s food scene goes way beyond cheese, though we’re pretty proud of that too. From bratwurst battles to butter burger debates, the Badger State has created some truly unique eats that leave visitors scratching their heads. Whether it’s the pronunciation that trips people up or the concept itself that seems totally foreign, these 15 Wisconsin classics prove our state marches to the beat of its own delicious drum.
1. Bratwurst
Most folks butcher this word worse than a bad grill master ruins the sausage itself. The correct pronunciation is “BRAT-voorst,” not “BRAT-wurst” like angry children throwing tantrums.
Wisconsin takes bratwurst seriously, with entire festivals dedicated to these plump pork sausages. Germans brought this tradition over, and we perfected it with our own Wisconsin twist.
Real Wisconsinites know you boil them in beer first, then finish on the grill for that perfect snap.
2. Butter Burger
Culver’s made this creation famous, but outsiders get confused about what makes it special. It’s not just a burger swimming in butter, though that sounds pretty good too.
The magic happens when they butter the bun before toasting it golden brown. Some places also add a pat of butter right on top of the beef patty while it’s still sizzling hot.
Visitors often expect something messier, but it’s actually about that rich, buttery flavor enhancement that makes everything better.
3. Cheese Curds
People from other states call these “weird squeaky cheese bits” and don’t understand the obsession. Fresh curds squeak when you bite them, which means they’re good quality and super fresh.
The squeakiness comes from protein strands rubbing together, creating that distinctive sound. Once they lose the squeak, they’re past their prime but still delicious when battered and fried.
Beer-battered and deep-fried curds are basically Wisconsin’s answer to french fries, except way better and cheesier.
4. Frozen Custard
Tourists always ask what makes this different from regular ice cream, and the answer lies in the eggs. Frozen custard contains egg yolks, making it richer and denser than regular ice cream.
It’s served at a slightly warmer temperature too, which gives it that perfect creamy texture. Wisconsin has more frozen custard stands per capita than anywhere else in America.
Kopp’s and Leon’s are legendary spots where locals have been getting their custard fix for generations.
5. Kringle
This Danish pastry stumps everyone who tries to pronounce it. It’s “KRING-gul,” not “KRIN-kle” like wrinkled clothing or Santa’s last name.
Racine, Wisconsin is the official kringle capital of America, with bakeries that have been perfecting these oval-shaped pastries for over a century. They’re flaky, buttery, and filled with everything from almond paste to cherry.
Real kringles are huge, meant to be shared, and definitely not something you finish in one sitting unless you’re really committed.
6. Fish Fry
Outsiders think this is just fried fish, but they’re missing the whole cultural experience. Fish fry isn’t just food, it’s a Friday night institution that brings entire communities together.
You get beer-battered fish, coleslaw, rye bread, and potato pancakes or fries. Most places serve cod or walleye, and the portions are always generous enough to share.
Catholic tradition started it, but now everyone participates regardless of religion because good fried fish transcends all boundaries in Wisconsin.
7. Booyah
The name alone makes people giggle, but this hearty soup is serious business in northeastern Wisconsin. It’s pronounced exactly like the exclamation “boo-YAH!” that you shout when celebrating.
Church groups and community organizations make massive batches in giant kettles, stirring for hours with boat oars. Every recipe is different, but chicken, beef, and vegetables are standard ingredients.
Belgian settlers created this tradition, and now entire festivals revolve around competing booyah recipes that simmer all day long.
8. Beer Cheese Soup
Visitors expect this to taste overwhelmingly boozy, but good beer cheese soup is all about balance. The alcohol cooks out, leaving behind rich flavor that complements the cheese perfectly.
Wisconsin cheddar is the star, melted into a creamy base with onions, garlic, and just enough beer for depth. Some recipes add bratwurst or bacon for extra heartiness.
It’s comfort food that warms you up during brutal Wisconsin winters, served with crusty bread for dipping and soaking up every last drop.
9. Colby Cheese
Most people don’t realize this mild, orange cheese was actually invented right here in Colby, Wisconsin back in 1885. Joseph Steinwand created it as a variation of cheddar cheese.
It’s milder than cheddar with a more open texture, making it perfect for melting or eating straight from the block. The orange color comes from annatto, a natural coloring agent.
While not as famous as Wisconsin cheddar, Colby holds its own as a versatile cheese that’s great for kids and adults who prefer gentler flavors.
10. Ginseng
Wisconsin produces about 95% of America’s ginseng, but most people have no idea this valuable root grows here. Marathon County is basically the ginseng capital of the nation.
The plants require specific growing conditions under artificial shade structures that look like giant outdoor tents. It takes four years before the roots are ready for harvest.
Most Wisconsin ginseng gets exported to Asia, where it’s highly prized for traditional medicine and commands premium prices that rival fine wine.
11. Belgian Pie
Door County’s Belgian settlers brought this unique dessert that’s more like a thick, fruity pancake than traditional pie. It’s baked in a rectangular pan and served warm in squares.
The batter is poured over fresh fruit, usually cherries or apples, creating a cake-like texture that’s denser than regular pie filling. Some places serve it with ice cream or whipped cream.
Tourists expecting flaky crust and traditional pie structure get confused, but once they taste it, they understand why locals have been making it for generations.
12. Limburger Sandwich
The smell alone sends most outsiders running, but Wisconsin is one of the few places in America where you can still get authentic limburger cheese. It’s pungent, creamy, and definitely an acquired taste.
Traditional preparation involves thick slices on dark rye bread with raw onion and mustard. Some brave souls add a cold beer to wash it down and cleanse the palate.
Monroe, Wisconsin hosts an annual limburger festival where cheese lovers celebrate this stinky delicacy that most people can’t handle.
13. Cannibal Sandwich
The name horrifies visitors, but it’s just raw ground beef on rye bread with onions and salt. German and Polish immigrants brought this tradition that’s still popular during holidays.
Fresh, high-quality beef is essential since it’s served completely raw, similar to steak tartare but much simpler. Some families have been making these for Christmas Eve for generations.
Health officials regularly warn against eating raw meat, but many Wisconsin families ignore the advice and continue this controversial tradition that outsiders find absolutely shocking.
14. Schaum Torte
This towering meringue dessert gets confused with pavlova, but schaum torte is uniquely Wisconsin. German immigrants created this cloud-like creation that’s crispy outside and marshmallow-soft inside.
It’s typically topped with fresh strawberries and whipped cream, creating layers of texture and flavor. The meringue base can be tricky to make, requiring perfect weather conditions.
Milwaukee bakeries have been perfecting schaum torte for over a century, and locals know which places make the best versions that don’t collapse or weep.
15. Lake Chub Fish
These small, oily fish get smoked to perfection along Wisconsin’s Great Lakes shores, but most visitors have never heard of them. They’re caught locally and processed immediately for maximum freshness.
Smoking transforms the strong-flavored fish into something rich and complex, perfect for spreading on crackers or eating straight from the package. The texture is flaky and the flavor is intensely smoky.
Local fish markets sell them as specialty items, and once people try properly smoked lake chub, they understand why fishing communities have treasured them for generations.