Edited and written by Ann Christenson
With Abby Callard, Claire Hanan and Matt Hrodey
Photos by Adam Ryan Morris
It feels like we spend an awful lot of energy defending the city from outside perceptions. Yes, there are the taunts of a sophistication deficit and a borderline obsession with meat and cheese. But our level of cultivation can be addressed by zeroing in on the second part of that charge: meat and cheese. Unlike cities whose culinary traditions have faded over time, we still have a healthy butcher shop culture (energized by a new generation of local food pros). As for cheese, our state produces some of the country’s award-winning best, so dairy is something we can’t help but feel impassioned about.
Milwaukee holds its own when it comes to artisanal food sophistication. Bakers, makers of sausage, fishmongers, spice merchants. We profile the area’s best. We’ll also tell you how you can expand your food knowledge and assemble The Ultimate Wisconsin Artisanal Cheese Plate. Obsession is not only expected. It’s encouraged.
More of what you love from our epicurean guide.
|This article appears in the May 2013 issue of Milwaukee Magazine.
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