Wisconsin cheese curds are squeaky fresh cheddar curds, beer-battered and deep-fried until golden, served with ranch or chipotle aioli as a Wisconsin tavern starter.
Where to eat it: 9 restaurants across 2 cities.
Wisconsin's cheese curd tradition dates to the state's 19th-century immigrant Swiss and German cheesemakers, who sold the byproduct curds from cheddar production fresh at the dairy door. The fried cheese curd, deep-fried in a beer batter, became a Wisconsin tavern staple in the 1970s when state cheesemakers and brewers cross-promoted. The Old Fashioned in Madison codified the Wisconsin curd as a downtown bar appetizer; today fried curds appear on every Madison tavern, brewery and supper club menu.
Common allergens: Gluten, Dairy
Tip from the editors. Fresh curds are essential; they squeak only when fresh. If curds are more than 3 days old, soak in cold water 10 minutes before frying.
The Old Fashioned on North Pinckney, the Wisconsin-tavern flagship on Capitol Square, pours hundreds of Wisconsin beers and the brandy Old Fashioned standard.
Signature drink: Brandy Old Fashioned sweet, the city's standard
Food: Wisconsin supper club menu, fish fry, cheese curds
Tornado Steak House on South Hamilton, the Capitol Square supper club, pairs a white-linen wine list with aged steaks and the Friday fish fry.
Signature pour: Steakhouse-paired California red or Wisconsin sparkling
Wine focus: Supper-club bottle list with steakhouse-friendly reds
Food: Wisconsin supper club menu, steaks and Friday fish fry
Tipsy Cow on King Street, just off Capitol Square, runs an American burger menu with Wisconsin cheese curds, craft beer and a long whisky and cocktail list.
Signature: Wisconsin butter burger, Fried cheese curds
Order: A Wisconsin butter burger with fried cheese curds on the side.
Tip: Closed Sundays; the bar runs faster than the dining room midweek.
The Plaza Tavern on North Henry, a block off State Street between the Capitol and UW Madison, is home to the secret-sauce Plazaburger since 1964.
Signature: Plazaburger
Order: The Plazaburger with the secret sauce and a side of fried cheese curds.
Tip: Closed Sundays; the small-town tavern feel makes the dinner shift the right window.
Lakefront Brewery on North Commerce Street, founded by Russ and Jim Klisch in 1987, runs the city's defining Friday fish fry, weekly tours and a Riverwest.
Kil@Wat inside the Saint Kate Arts Hotel on East Kilbourn Avenue runs an all-day American gastropub menu with Wisconsin cheese curds, burgers and craft.
Signature: Wisconsin cheese curds, Burger
Order: Fried Wisconsin cheese curds with house buttermilk ranch and the Kil@Wat burger.
Tip: Bar takes walk-ins; gallery hotel lobby spills into the dining room.
Crafty Cow on West National Avenue in Walker's Point makes smash burgers with Wisconsin cheese, fried cheese curds and craft beer; opened by the Lowlands.
Signature: Smash burger, Cheese curds
Order: The double-stack smash burger with American cheese and a side of fried curds.
Tip: Lunch is quieter; the Walker's Point patio fills after Brewers home games.
AJ Bombers on North Water Street downtown is Joe Sorge's burger bar with airplane-themed peanut delivery, the Barrie Burger and a deep beer list since 2009.
Try: Barrie Burger
Sobelman's Pub and Grill on West St Paul Avenue serves Milwaukee's most photographed Bloody Mary with a brat, slider, cheese and pickled garnish stack since.
Try: Cheeseburger and Bloody Mary
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