If your first images of Wisconsin are Holstein cows and cheddar cheese curds, then here is a fun experiment to help you enjoy what the state is famous for, cheese:
F is for FISH FRY AND FLAMES
Memories that stick with me from my early years in Wisconsin are the traditional fish fry and the flaming fires under black kettles at fish boils. In the northern peninsula of Door County, the local establishments have taken fish boils to an art form. When the heat is turned up and the boiling water overflows, a resounding and collective roar fills the air.
When I returned to Wisconsin to research my fourth novel, I made a point of heading over to the Vet’s Club in Two Rivers for one of their fabulous Friday fish plates. Nothing beats fresh perch, straight from the lake to the fry pan. Of course, that’s when tap beer tastes best. (It is also one of the fun parts of researching a new novel!)
Arrange a large handful of curds on a plate, set them in the microwave on medium heat
for about 30 seconds (keep an eye and ear out for when they begin to melt and sizzle.)
Once the cheese goes oozy, remove from the microwave and enjoy the amazing flavor.
Wisconsin, the Dairy State: