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", 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.
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👉 Cuisine of Wisconsin in the context of Wisconsin
Wisconsin is a state in the Upper Midwest and Great Lakes regions of the United States. It borders Minnesota to the west, Iowa to the southwest, Illinois to the south, Lake Michigan to the east, Michigan to the northeast, and Lake Superior to the north. With a population of about 6 million and an area of about 65,500 square miles, Wisconsin is the 20th-largest state by population and the 23rd-largest by area. It has 72 counties. The state's most populous city is Milwaukee. Its capital and second-most populous city is Madison; other urban areas include Green Bay and the Fox Cities.
Wisconsin's geography is diverse, with dense forests in the north (including Chequamegon–Nicolet National Forest), rugged unglaciated hills in the western Driftless Area, and wooded plains, lowlands, and farms stretching from the interior east to Lake Michigan. Wisconsin has the third-longest Great Lakes coastline, after Ontario and Michigan. At the time of European contact, the area was inhabited by Algonquian and Siouan nations, and today it is home to eleven federally recognized tribes. Originally part of the Northwest Territory, it was admitted as a state in 1848. During the 19th and early 20th centuries, many European settlers entered the state, mostly from Germany and Scandinavia. Wisconsin remains a center of German American and Scandinavian American culture, particularly in its cuisine, with foods such as bratwurst and kringle.