Culinary Road Tripping: Wisconsin
By Lisa White in Food on Dec 9, 2014 5:00PM
Greetings from Wisconsin! We'll break these products down later in the slideshow. Except for the Limburger spread. Even if you like Limburger, we suggest you leave this disappointment across state lines. Photo: Melissa McEwen
![Greetings from Wisconsin! We'll break these products down later in the slideshow. Except for the Limburger spread. Even if you like Limburger, we suggest you leave this disappointment across state lines. Photo: Melissa McEwen]()
Welcome to the promised land, open 24 hours. Photo: Lisa White
![Welcome to the promised land, open 24 hours. Photo: Lisa White]()
We captured just a small selection of Bucky Badger's stronghold on the culinary market in Wisconsin. From snack chips to cheese to even bottled water, Bucky rules all. Because nothing says Wisconsin sport mascot like flour tortillas. Photo: Lisa White
![We captured just a small selection of Bucky Badger's stronghold on the culinary market in Wisconsin. From snack chips to cheese to even bottled water, Bucky rules all. Because nothing says Wisconsin sport mascot like flour tortillas. Photo: Lisa White]()
We have to hand it to Bucky here. These caramel pops were incredibly addictive, like caramel corn but without popcorn kernels getting stuck in your teeth and with an almost bruleed sugary coating. One of our favorite items, we will surely stock up next time we're up north. Photo: Lisa White
![We have to hand it to Bucky here. These caramel pops were incredibly addictive, like caramel corn but without popcorn kernels getting stuck in your teeth and with an almost bruleed sugary coating. One of our favorite items, we will surely stock up next time we're up north. Photo: Lisa White]()
Behold, the log form of the famous Wisconsin Kringle. We opted for the petite version compared to the massive oval original. This would have been better fresh from a bakery, but still wasn't too shabby heated up and served alongside your morning cup of coffee. Photo: Lisa White
![Behold, the log form of the famous Wisconsin Kringle. We opted for the petite version compared to the massive oval original. This would have been better fresh from a bakery, but still wasn't too shabby heated up and served alongside your morning cup of coffee. Photo: Lisa White]()
Speaking of breakfast, of course Wisconsin has a breakfast cheese option. Pop this sucker under the broiler and you've got a squeaky, melty side side dish to your eggs and toast. We didn't get a ton of bacon flavor, just a nice dose of salt. Pro tip: drizzle some maple syrup over it and achieve that delicious harmony of savory and sweet. Photo: Lisa White
![Speaking of breakfast, of course Wisconsin has a breakfast cheese option. Pop this sucker under the broiler and you've got a squeaky, melty side side dish to your eggs and toast. We didn't get a ton of bacon flavor, just a nice dose of salt. Pro tip: drizzle some maple syrup over it and achieve that delicious harmony of savory and sweet. Photo: Lisa White]()
There was a hearty selection of Wisconsin pizza in the frozen aisle, all of them the cracker thin crust variety. We went with Dino's. Their original location in Racine closed but they still have a shop in Plymouth and hope to re-open another Racine location soon. And Dino's is still selling their frozen selections, including the classic cheese, sausage and mushroom combo here, at Woodman's. Photo: Lisa White
![There was a hearty selection of Wisconsin pizza in the frozen aisle, all of them the cracker thin crust variety. We went with Dino's. Their original location in Racine closed but they still have a shop in Plymouth and hope to re-open another Racine location soon. And Dino's is still selling their frozen selections, including the classic cheese, sausage and mushroom combo here, at Woodman's. Photo: Lisa White]()
If you like a crispy cracker crust pizza, this is a sure step up from the cheap mass produced frozen pizza brands in most markets. There was a nice amount of stringy cheese, the mushrooms and sausage paired well together with neither overpowering the other and with a dash of red pepper, we had a nice little pizza for dinner. Photo: Lisa White
![If you like a crispy cracker crust pizza, this is a sure step up from the cheap mass produced frozen pizza brands in most markets. There was a nice amount of stringy cheese, the mushrooms and sausage paired well together with neither overpowering the other and with a dash of red pepper, we had a nice little pizza for dinner. Photo: Lisa White]()
These bratwurst patties came highly recommended by our check out boy (he's a fan of the cheese variety) so we had high hopes. A bratwurst in burger form, this is a surefire hit! Sadly, we were left wanting something more. The patty tasted more like a large greasy sausage from one of those muffins you'd find on many fast food breakfast menus. We'll stick to brats in encased meat form instead. Photo: Lisa White
![These bratwurst patties came highly recommended by our check out boy (he's a fan of the cheese variety) so we had high hopes. A bratwurst in burger form, this is a surefire hit! Sadly, we were left wanting something more. The patty tasted more like a large greasy sausage from one of those muffins you'd find on many fast food breakfast menus. We'll stick to brats in encased meat form instead. Photo: Lisa White]()
Speaking of encased meat, we of course had to grab some from Wisconsin: a bacon, cheddar and jalapeno option from Lake Geneva Country Meats on buns from Paielli's Bakery in Kenosha. We topped them with a few cheese curds and mustard. The brats themselves were true quality, a nice snap to the casing and the meat was well balanced with a nice kick of heat. We didn't get much bacon, but it was a great brat. The buns? Super dry, tough and molded within a day. Win some, lose some. Photo: Lisa White
![Speaking of encased meat, we of course had to grab some from Wisconsin: a bacon, cheddar and jalapeno option from Lake Geneva Country Meats on buns from Paielli's Bakery in Kenosha. We topped them with a few cheese curds and mustard. The brats themselves were true quality, a nice snap to the casing and the meat was well balanced with a nice kick of heat. We didn't get much bacon, but it was a great brat. The buns? Super dry, tough and molded within a day. Win some, lose some. Photo: Lisa White]()
You'll need a beverage to wash down all that meat and cheese. For a non-alcoholic option we tried some Door County cherry "quencher." We're fans of fruit flavored sodas, but this one was just too syrupy sweet. We actually used it as a syrup and mixed it with ginger ale and it made a lovely refreshing drink. They sure don't scrimp on the sugar in Wisconsin. Photo: Lisa White
![You'll need a beverage to wash down all that meat and cheese. For a non-alcoholic option we tried some Door County cherry "quencher." We're fans of fruit flavored sodas, but this one was just too syrupy sweet. We actually used it as a syrup and mixed it with ginger ale and it made a lovely refreshing drink. They sure don't scrimp on the sugar in Wisconsin. Photo: Lisa White]()
New Glarus is the reason we've made a few treks up north, their delicious beer not available for sale at liquor stores in Chicago and super elusive on tap. We tried two of their fruit ales on this trip. Pictured above, the Strawberry Rhubarb is refreshing and crisp, the sour rhubarb balancing everything out. Serendipity, a mix of cherry, apple and cranberry, was a perfect dessert drink on its own but was great with our cheese plate as well. Overall a great Wisconsin brewery. Photo: Lisa White
![New Glarus is the reason we've made a few treks up north, their delicious beer not available for sale at liquor stores in Chicago and super elusive on tap. We tried two of their fruit ales on this trip. Pictured above, the Strawberry Rhubarb is refreshing and crisp, the sour rhubarb balancing everything out. Serendipity, a mix of cherry, apple and cranberry, was a perfect dessert drink on its own but was great with our cheese plate as well. Overall a great Wisconsin brewery. Photo: Lisa White]()
Grebe's Bakery in Milwaukee fared much better in the bread department, offering up a slightly sweet egg bread that was the perfect vehicle for a classic bologna and cheese sandwich. It worked great for a sandwich, but given it's airy texture and flavor, we next time plan on grabbing a loaf and trying it in our favorite French toast or bread pudding recipe. At $2.79/loaf, it was a delicious and affordable local option. Photo: Lisa White
![Grebe's Bakery in Milwaukee fared much better in the bread department, offering up a slightly sweet egg bread that was the perfect vehicle for a classic bologna and cheese sandwich. It worked great for a sandwich, but given it's airy texture and flavor, we next time plan on grabbing a loaf and trying it in our favorite French toast or bread pudding recipe. At $2.79/loaf, it was a delicious and affordable local option. Photo: Lisa White]()
Wedged between our two slices of bread was the classic Usinger's German bologna. This reminded us of the bologna sandwiches our German grandmother made, nothing like the dense, dull circles from Oscar Mayer. It's thin sliced, lightly seasoned so the meat flavors shine. The slightly creamy texture is just present, a much lighter bologna than most people might be use to. For packaged deli meat, it sure stepped up the quality and is a great option for bologna and cheese fans. Photo: Lisa White
![Wedged between our two slices of bread was the classic Usinger's German bologna. This reminded us of the bologna sandwiches our German grandmother made, nothing like the dense, dull circles from Oscar Mayer. It's thin sliced, lightly seasoned so the meat flavors shine. The slightly creamy texture is just present, a much lighter bologna than most people might be use to. For packaged deli meat, it sure stepped up the quality and is a great option for bologna and cheese fans. Photo: Lisa White]()
We could spend years trying all the amazing cheeses from Wisconsin and still barely make a dent. Instead we went with what caught our eye (or the truly unusual) so the sharp cheddar from Henning's, wrapped in a black wax coating and boasting a 100th Anniversary, got our attention. It was nutty and sharp enough yet still soft and creamy. Great alone or with bologna and it also makes a killer grilled cheese. Henning's has a store and cheese museum in Kiel you can visit. Photo: Lisa White
![We could spend years trying all the amazing cheeses from Wisconsin and still barely make a dent. Instead we went with what caught our eye (or the truly unusual) so the sharp cheddar from Henning's, wrapped in a black wax coating and boasting a 100th Anniversary, got our attention. It was nutty and sharp enough yet still soft and creamy. Great alone or with bologna and it also makes a killer grilled cheese. Henning's has a store and cheese museum in Kiel you can visit. Photo: Lisa White]()
We still haven't met a cheese curd I didn't like, and that record stands after enjoying Malcore's jalapeno cheese curds. These curds weren't super spicy, just a dusting of pepper flakes, but it added a nice heat to the squeaky, salty curds. The "Hot!" warning on the package was a bit misleading to us, but then again we like spicy food a lot. Overall a nice brand of curd to grab and snack on during your car ride back home. Photo: Lisa White
![We still haven't met a cheese curd I didn't like, and that record stands after enjoying Malcore's jalapeno cheese curds. These curds weren't super spicy, just a dusting of pepper flakes, but it added a nice heat to the squeaky, salty curds. The "Hot!" warning on the package was a bit misleading to us, but then again we like spicy food a lot. Overall a nice brand of curd to grab and snack on during your car ride back home. Photo: Lisa White]()
Our cheese board included curds from Malcore's as well as Bucky Badger's culinary empire. The StoneRidge habanero snack sticks brought a lot of fire. We had to give some "processed salami cheese food" a try but we learned our lesson. Never again. The strawberry rhubarb jam was basically sugar water, once again falling prey to Wisconsin's love of sugar. Beechwood's chicken soup cheese was actually good, the salty soup base adding a nice subtle herby flavor. Thanks Wisconsin! Photo: Lisa White
![Our cheese board included curds from Malcore's as well as Bucky Badger's culinary empire. The StoneRidge habanero snack sticks brought a lot of fire. We had to give some "processed salami cheese food" a try but we learned our lesson. Never again. The strawberry rhubarb jam was basically sugar water, once again falling prey to Wisconsin's love of sugar. Beechwood's chicken soup cheese was actually good, the salty soup base adding a nice subtle herby flavor. Thanks Wisconsin! Photo: Lisa White]()
Any road trip worth its weight in gold must yield a bevy of local snacks and culinary sightseeing. As city dwellers, we like to escape the hustle and bustle and any excuse to head north to Wisconsin means we’ll be returning home with a car full of cheese, meat and at least a little New Glarus in tow. Sure, Wisconsin isn’t our only day trip option from Chicago, especially when it comes to food and drink traditions, but it is one of the most accessible and has a strong local food culture. So we took a break earlier this fall, headed across the border to take in some fall foliage, a few deep breaths of fresh air and to visit the promise land of cheese.
Now most tourists and first time visitors like to visit Mars Cheese Castle and although we love their kitsch factor, the cheeses there can be a bit overpriced. So we stopped just south of there in Kenosha at one of our favorite grocery stores of all time, Woodman’s. Woodman’s is employee owned (most of their locations are in Wisconsin) but they have a few stores in Illinois and the shop in Kenosha is one of the largest grocery stores we've set foot in that wasn’t a wholesale retailer. Besides having a great produce selection, a huge variety of fresh meats and the longest cheese aisle we've ever seen, their store also carries a wide range of Wisconsin-made products. A few super friendly sales clerks suggested some of their local favorites, while we also grabbed some Wisconsin classics and bizarre treats that grabbed our eye, and after ringing up a pretty absurdly low grocery bill (especially when buying nothing but local products) we trekked home ready to taste our new treats.
So what did we learn? Not all cheese is delicious (we know, heartbreaking), Bucky Badger has a stronghold on numerous culinary avenues in Wisconsin, sweet things can be too sweet and that classics are usually your best bet. Check out our photo gallery above for our full report on some of the Wisconsin products we sampled, then head up north and create your own culinary day trip. You can find the items above at Woodman’s in Kenosha. Although we enjoyed much of our haul, we’ve listed our top three winners below.
- 1. New Glarus Serendipity fruited sour ale. By all means, grab a case of Spotted Cow when you are north of the border, but don’t sleep on the exceptional fruit ales produced by New Glarus. We loved both options we grabbed, but the combination of cherry, apple and cranberry in Serendipity created a rich and fizzy ale that was just sweet enough while still being tart and refreshing.
- 2. Lake Geneva Country Meats bacon, cheddar and jalapeno bratwurst. While our Wisconsin brat buns were a miss, the encased meat we grabbed was a real winner. Lake Geneva has a wide variety of options in their Leahy’s sausage line, but the combination of hot jalapeno, smooth Wisconsin cheddar and a perfect blend of pork, beef and a little bacon made for a rich and hearty bratwurst with a snappy casing. We’d happily grill these up any day.
- 3. Bucky Badger Caramel Pops.Bucky Badger and his culinary empire had us rolling our eyes a few times, but we can’t knock the Badger when it comes to these addictive caramel pops. Like caramel corns without the troublesome kernels stuck in your teeth, these airy snacks are coated in a slightly sticky and crunchy sweet caramel with a hint of salt. We quickly devoured these and can’t wait to grab more.
