Six Great Wisconsin Beer & Cheese Pairings
Wisconsin is known for beer and cheese, and many of the Dairy State’s producers were founded by immigrants. During the mid-1800s, Swiss cheesemakers emigrated to southwestern Wisconsin communities then beer barons from Germany set up shop in Milwaukee, establishing brands like Schlitz and Pabst during the late 1800s. They shared their trade with the state, a tradition that third and fourth generations continue today, with such boutique creameries as Roelli Cheese Haus (cheesemaker Chris Roelli’s great-great grandfather Adolph arrived from Switzerland’s Emmental Valley) one example.
In recent years, immigrants from Oaxaca, Mexico, and Italy have joined Wisconsin’s cheesemaking traditions, as well as second-career families at creameries like Door County Creamery and Marieke Gouda. Even today, few Wisconsin creameries are not family-owned, an intentional choice to remain in close ties with their pedigree.
Here are six Wisconsin beers to pair with Wisconsin cheeses—and why.
New Glarus Brewing Spotted Cow with cheese curds
Why: classic Wisconsin foods, just like a brat in a bun or frozen custard in a cone
There’s a reason this beer is nearly sold out at liquor and grocery stores near the Illinois and Wisconsin borders: it’s that coveted, and only sold in Wisconsin. Crafted in the Swiss-settled town of New Glarus (strolling down Main Street is akin to Switzerland), the farmhouse-style ale can be matched with any number of Wisconsin cheese curds (curdled milk, ideally so fresh they squeak when rubbed together) for a pairing you’ll never forget.
Leinenkugel’s Canoe Paddle Kölsch with Sartori Black Pepper BellaVitano
Photo credit passport flavor.com @passportflavor
Why: shared hint of spice
This fourth-generation, family-owned creamery with Italian roots landed a major prize with this cheese in 2017: Grand Champion in the U.S. Championship Cheese Contest, a boon as the wedge runs only around $6-$7 at retail. Its peppercorn-rubbed rind adds just enough spicy flavors without going overboard and is in perfect pitch with the Kölsch’s rye-brewed spiciness.
Why: nuttiness and acidity jive
The Bavarian-style, lightly acidic wheat ale from this Milwaukee-area brewery is mild and balanced enough to not clash with a semi-hard Gouda’s nutty, slightly sweet flavors. Dutch immigrant Marieke Penterman launched Marieke Gouda (made in northeastern Wisconsin) in 2006 and immediately started racking up awards, including a 3rd place finish in the 2017 U.S. Championship Cheese Contest for this cheese (aged 2-4 months), in the Gouda Flavored Class.
Hinterland Brewery Luna Coffee Stout with Roth Moody Blue Cheese
Why: both are rich and pungent
With its home base across the street from Lambeau Field (Green Bay Packers’ home turf), the Luna Coffee Stout is a partnership with DePere’s Luna Coffee. Roth Moody Blue Cheese hails from the state’s “Swiss belt” (Green County)—from a Swiss-owned cheesemaker, in fact—and proves that pairing rich with rich never gets old. With smoky undertones (due to smoking over fruit wood in small batches), it’s the perfect cheese to sip with a heavy beer.
Door County Brewing Co. Vacationland IPA with Door County Creamery chèvre
Why: geographic proximity plus IPA’s bitterness jives with chèvre’s acidity
As any Midwesterner can attest, Northern Wisconsin’s Door County peninsula is a popular summertime destination, with the artisan-food and -drink community just one draw. Door County Creamery in Sister Bay operates a café and shop “in town,” with its full roster for sale, while Door County Brewing Co.’s taproom is in nearby Baileys Harbor. Whether it’s a plain chèvre or one that weaves in seasonal, locally foraged ingredients (like cherries or wild ramps), it’s pretty much going to dance on the tongue when sipped with this IPA.
City Lights Brewing Co.’s Imperial Coconut Porter with Cesar’s Cheese Sharp Cheddar
Why: beer’s smooth finish doesn’t distract with sharpness in cheddar
Cesar Luis emigrated from Oaxaca, Mexico, and began making cheese in Wisconsin in 2008, a skill he learned in Mexico. While his Oaxaca-style hand-stretched string cheese is an ode to his homeland he also crafts incredible cheddar. Paired with a coconut porter from a relatively new Milwaukee brewery (launched in 2017 inside a restored 1902 building), it’s pure harmony on the palate. Both are well-rounded, aromatic and robust but won’t fight for attention.