tail

No.

40

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The Seattle

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It was an overcast day in Seattle. Rain dropped from the sky in a tired, monotonous rhythm. But, surprisingly, everyone’s face gleamed with sunshine. The reason? A cheeseburger named The Seattle. Stuffed with Pinot Noir-glazed mushrooms, sautéed onions, arugula, and coffee-spiked mayo, it makes every day feel sunny.

Wisconsin Brie

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A delicious French-style cheese that’s loved by beret-wearing guys named Pierre, Brie has found a new home with Wisconsin cheesemakers. Brie is soft and creamy with a bloomy edible rind. In Wisconsin, Brie is also produced with added flavors such as herbs and black pepper.

The Seattle

Featuring Wisconsin Brie

The Toppings & Fixings

  • Wisconsin Brie Cheese
  • Beef Patty
  • Pinot Noir-Glazed Wild Foraged Mushrooms
  • Sautéed Onions
  • Wild Watercress
  • Arugula
  • Coffee-Spiked Mayonnaise
  • Whole Grain Burger Bun

The Flavor

Soft, creamy, rich, and memorable with a hint of earthy mushroom flavors.

The Pairings

Loves to spend quality time with champagne, Beaujolais, and tasty fruit beers. Has an affinity for Madeira as well.

No.

39

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The San Francisco

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Proudly honoring the City by the Bay, The San Francisco is a wholesome and farmers’-market-fresh cheeseburger. It teases the taste buds with sliced heirloom tomatoes, red onions, and guacamole. And then it closes the deal with a strip or two of thick-sliced bacon on grilled sourdough bread.

Wisconsin Fontina

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When it comes to culinary versatility, Fontina is a jack-of-all-trades. While it originated in Italy, Fontina is produced in different variations across the globe. In Wisconsin, cheesemakers produce Italian, Swedish, and Danish styles of Fontina.

The San Francisco

Featuring Wisconsin Fontina

The Toppings & Fixings

  • Wisconsin Fontina Cheese
  • Beef Patty
  • Sliced Heirloom Tomatoes
  • Guacamole
  • Sliced Red Onions
  • Bacon
  • Lettuce
  • Grilled Sourdough Slices

The Flavor

Danish and Swedish styles are slightly tart and nutty, with light, earthy flavors. Italian styles taste mild, earthy, and buttery.

The Pairings

Loves a romantic evening with Beaujolais, pinot noir, chardonnay, and even a pint of bock or stout.

No.

38

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The New York

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Fit for a black tie affair, The New York can satisfy the palates of celebrities, foreign dignitaries, and anyone with a penchant for flavorful extravagance. This cheeseburger is a medley of braised beef short ribs, pickled red onions, and sautéed shitake mushrooms, all happily smothered in black truffle mayo.

Wisconsin Camembert

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A true taste seductress, Camembert has a silky inside with a bloomy white rind that ripens the cheese from the outside in. As Camembert ages, the rind develops golden reddish markings, a useful tool for identifying the best time to indulge. For best flavor and texture, bring Camembert to room temperature prior to serving.

The New York

Featuring Wisconsin Camembert

The Toppings & Fixings

  • Wisconsin Camembert Cheese
  • Beef Patty
  • Braised Beef Short Ribs
  • Black Truffle Mayonnaise
  • Pickled Red Onions
  • Sautéed Shitake Mushrooms
  • Salad Greens/Red Sorrel
  • Kaiser Roll

The Flavor

From mild to pungent, depending on age. Always rich, it sometimes has a hint of earthy mushroom flavors.

The Pairings

Which lucky beverages might you see Camembert rubbing shoulders with? Try Syrah, pinot noir, port, and fruit beers.

No.

37

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The New Orleans

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Get ready for Mardi Gras in your mouth. This mouthwatering mound of cheeseburger deliciousness doesn’t hold back a thing when it comes to flavor. It features a Creole mustard-smothered French roll packed high with fried shrimp, lettuce, tomatoes, onions, and pickles. The Big Easy better have a big appetite.

Wisconsin Gruyère

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Any cheese with an accent mark must be tasty. Gruyère originated in the Alpine region between France and Switzerland around the 11th century. Today, Wisconsin produces Gruyère using classic techniques involving handcrafted copper vats. Scrumptious when young, it becomes increasingly sweet, nutty, and granular with age.

The New Orleans

Featuring Wisconsin Gruyère

The Toppings & Fixings

  • Wisconsin Gruyère Cheese
  • Beef Patty
  • Fried Shrimp
  • Creole Mustard
  • Lettuce
  • Tomatoes
  • Pickles
  • Onions
  • Mayonnaise
  • French Roll

The Flavor

Nutty, rich, sweet, and full-bodied. Flavors increase with age.

The Pairings

Only a select few beverages know Gruyère up close and personal, like Syrah, merlot, port, and full-bodied lager or stout.

No.

36

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The Milwaukee

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A delicious showcase of beer-battered onion rings and red cabbage slaw happily smothered in pale ale mustard, The Milwaukee is a cheeseburger that’s on a mission. A mission to make the world a tastier place one bite at a time. And we’re sure The Milwaukee will find a few cheeseburger fans willing to lend a hand.

Wisconsin Brick

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When looking up the word “delicious” in the dictionary, don’t be surprised if you see a picture of Brick cheese right next to it. Originating in Wisconsin and resembling a brick, it’s a smooth-textured cheese that is ivory to creamy yellow in color. Brick comes in three varieties: mild, aged, and dry rind.

The Milwaukee

Featuring Wisconsin Brick

The Toppings & Fixings

  • Wisconsin Brick Cheese
  • Beef Patty
  • Beer-Battered Onion Rings
  • Cream City Pale Ale Mustard
  • Red Cabbage Slaw
  • Beer-Braised Onions
  • Marbled Rye

The Flavor

Changes from mild and sweet with a touch of nuttiness when young, to pungent and tangy when aged.

The Pairings

Gets along swimmingly with merlot and pinot noir. Appreciates the company of a hearty bock, porter, or stout.

No.

35

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The Kansas City

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The Kansas City always shows up at a backyard barbecue with a confident swagger. Its mere presence is a sign that everyone is in for a cheeseburger quite unlike any other —The Kansas City is a mouthful of savory pulled pork, green slaw, and barbecue chips on a sesame bun. All smothered in barbecue sauce, of course.

Wisconsin Gouda

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If you think wooden shoes are the only thing to come from Holland, think again. Gouda was first produced there more than 800 years ago. Both the age and flavor of Gouda can be determined by the color of the wax casing: red suggests mild, yellow or clear suggests aged or flavored, and black or brown suggests smoked.

The Kansas City

Featuring Wisconsin Smoked Gouda

The Toppings & Fixings

  • Wisconsin Smoked Gouda Cheese
  • Beef Patty
  • Pulled Pork
  • KC Masterpiece BBQ Potato Chips
  • Onions
  • Green Slaw
  • BBQ Sauce
  • Sesame Bun

The Flavor

Light, buttery, and nutty.

The Pairings

Which beverages are the lucky recipients of its affection? Sauvignon blanc, pinot gris, brandy, and, of course, stout and lager beers.

No.

34

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The Denver

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One part cheeseburger and one part omelet, The Denver can play nice with either a side of French fries or hash browns. Loaded with sliced ham, sautéed onions, and sweet bell peppers, The Denver is the perfect way for your mouth to start or end the day.

Wisconsin Cheddar

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Leading the nation in producing this captivating cheese, Wisconsin is the Cheddar Capital of the U.S. Aromatic and complex, Cheddar can be aged for up to ten years. Aging increases sharpness and allows different flavors and textures to develop.

Wisconsin Swiss

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No, the moon is not made out of Swiss cheese. However, its surface does bear a striking resemblance to that of this crater-filled, ivory-white cheese. The tradition of making Swiss cheese in 200-pound wheels began in the Middle Ages when cheesemakers were taxed on the number of pieces they produced rather than total weight.

The Denver

Featuring Wisconsin Aged Cheddar & Swiss

The Toppings & Fixings

  • Wisconsin Aged Cheddar Cheese
  • Wisconsin Swiss Cheese
  • Beef Patty
  • Sliced Ham
  • Folded Omelet
  • Sautéed Onions
  • Sweet Bell Peppers
  • Ciabatta Roll

The Flavor

Rich, nutty, and smooth when young, it becomes increasingly sharp, complex, and crumbly with age.

The Pairings

Goes hand in hand with wines such as cabernet sauvignon and pinot gris. Loves most beers, and spirits like scotch.

The Flavor

Mellow, buttery, and nutty.

The Pairings

When it comes to beverages, Swiss is anything but neutral. It plays nice with Riesling, cabernet sauvignon, merlot, and weiss beers.

No.

33

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The Dallas

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Bigger isn’t just better, it’s tastier, too. Case in point, The Dallas. Bursting at the seams with Texas red all-beef chili and raw chopped onions on a buttermilk bun, The Dallas is cheeseburger-loving proof that everything’s bigger in Texas. The Dallas is sure to exceed your belly’s maximum capacity of tasty.

Wisconsin Cheddar

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Leading the nation in producing this captivating cheese, Wisconsin is the Cheddar Capital of the U.S. Aromatic and complex, Cheddar can be aged for up to ten years. Aging increases sharpness and allows different flavors and textures to develop.

Wisconsin Pepper Jack

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Often considered the third cousin twice removed of Monterey Jack, Pepper Jack cheese is flecked with chopped chilies, typically green and red jalapeño peppers. Pepper Jack often finds a home in Mexican dishes such as quesadillas.

The Dallas

Featuring Wisconsin Cheddar & Pepper Jack

The Toppings & Fixings

  • Wisconsin Cheddar Cheese
  • Wisconsin Pepper Jack Cheese
  • Beef Patty
  • Texas Red All-Beef Chili
  • Raw Chopped Onions
  • Buttermilk Bun

The Flavor

Rich, nutty, and smooth when young, it becomes increasingly sharp, complex, and crumbly with age.

The Pairings

Goes hand in hand with wines such as cabernet sauvignon and pinot gris. Loves most beers, and spirits like scotch.

The Flavor

Levels of “hot” vary. Has a zesty kick with the fresh flavor of the chilies. Overtones of the mellow and buttery flavor of Monterey Jack.

The Pairings

Can often be found walking hand in hand with Chianti, merlot, pinot gris, or a robust lager.

No.

32

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The Chicago

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A White Sox and a Cubs fan were at a bar debating baseball’s greats. The discussion, not surprisingly, turned contentious. The bartender, a peaceful man, decided to intervene by ordering each fan The Chicago. After all, he knew it’d be hard to yell with a mouth full of cheeseburger. The Chicago features Italian beef, giardiniera, and Wisconsin Provolone cheese.

Wisconsin Provolone

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A cheese closely related to Mozzarella, let’s say its first cousin, Provolone is distinguishable by its fuller flavors achieved through the use of more cultures. Early cheesemakers used ropes to hang and cure Provolone, then reused the ropes to transport it by horseback. Provolone comes in both smoked and unsmoked varieties.

The Chicago

Featuring Wisconsin Provolone

The Toppings & Fixings

  • Wisconsin Provolone Cheese
  • Beef Patty
  • Italian Beef
  • Giardiniera
  • Au Jus
  • Italian Roll

The Flavor

Slightly tart when young, growing sharper with age.

The Pairings

Nothing puts a smile on Provolone’s face like Beaujolais, Syrah, port, or a frosty pint of your favorite pale ale.

No.

31

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The Atlanta

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The Atlanta knows a thing or two about Southern charm. Packed with comfort-food goodness, it can satisfy the hungriest of appetites in just one bite. It’s overflowing with fried mac and cheese, pickled jalapeños, and thick peppered bacon. Undeniably, Southern hospitality at its tastiest.

Wisconsin Cheddar

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Leading the nation in producing this captivating cheese, Wisconsin is the Cheddar Capital of the U.S. Aromatic and complex, Cheddar can be aged for up to ten years. Aging increases sharpness and allows different flavors and textures to develop.

Wisconsin Havarti

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Raise your hand if you have a heart for Havarti. Smooth, supple, and originally from Denmark, it’s been perfected by Wisconsin cheesemakers. A special Wisconsin-style Havarti was developed at the University of Wisconsin and is firmer and more buttery than other varieties.

The Atlanta

Featuring Wisconsin Aged Cheddar & Havarti

The Toppings & Fixings

  • Wisconsin Aged Cheddar Cheese
  • Wisconsin Havarti Cheese
  • Beef Patty
  • Fried Mac and Cheese
  • Thick Peppered Bacon
  • Pickled Jalapeños
  • Hamburger Bun

The Flavor

Rich, nutty, and smooth when young, it becomes increasingly sharp, complex, and crumbly with age.

The Pairings

Goes hand in hand with wines such as cabernet sauvignon and pinot gris. Loves most beers, and spirits like scotch.

The Flavor

Buttery, creamy, and slightly acidic.

The Pairings

What do red zinfandel, sauvignon blanc, merlot, and pilsner beer all have in common? They all go well with Havarti.

No.

30

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The Macho Nacho

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One stomach alone does not stand a chance against The Macho Nacho. A two-stomach tag team might fare a little better but would still be considered a decisive underdog by most bookies. Three stomachs versus The Macho Nacho could finally result in an evenly matched fight. Is your stomach ready to rumble?

Wisconsin Cheddar

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Leading the nation in producing this captivating cheese, Wisconsin is the Cheddar Capital of the U.S. Aromatic and complex, Cheddar can be aged for up to ten years. Aging increases sharpness and allows different flavors and textures to develop.

Wisconsin Swiss

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No, the moon is not made out of Swiss cheese. However, its surface does bear a striking resemblance to that of this crater-filled, ivory-white cheese. The tradition of making Swiss cheese in 200-pound wheels began in the Middle Ages when cheesemakers were taxed on the number of pieces they produced rather than total weight.

The Macho Nacho

Featuring Wisconsin Cheddar & Swiss

The Toppings & Fixings

  • Wisconsin Cheddar Cheese
  • Wisconsin Swiss Cheese
  • 4 to 8 Beef Patties
  • Tortilla Chips
  • Pickled Jalapeños
  • Sliced Red Onions
  • Iceberg Lettuce
  • Black Olives
  • Tomatoes
  • Big Burger Bun

The Flavor

Rich, nutty, and smooth when young, it becomes increasingly sharp, complex, and crumbly with age.

The Pairings

Goes hand in hand with wines such as cabernet sauvignon and pinot gris. Loves most beers, and spirits like scotch.

The Flavor

Mellow, buttery, and nutty.

The Pairings

When it comes to beverages, Swiss is anything but neutral. It plays nice with Riesling, cabernet sauvignon, merlot, and weiss beers.

No.

29

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The Johnny Appleseed

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She was an apple farmer with an orchard as far as the eye could see. He was a burger-joint owner who could flame broil with the very best. When the two serendipitously met in the express lane at the local supermarket, they could barely take their eyes off the nine items in the other’s basket. And The Johnny Appleseed was born.

Wisconsin Cheddar

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Leading the nation in producing this captivating cheese, Wisconsin is the Cheddar Capital of the U.S. Aromatic and complex, Cheddar can be aged for up to ten years. Aging increases sharpness and allows different flavors and textures to develop.

The Johnny Appleseed

Featuring Wisconsin Aged Cheddar

The Toppings & Fixings

  • Wisconsin Aged Cheddar Cheese
  • Beef Patty
  • Maple Bacon
  • Sautéed Apples
  • Whole Grain Mustard
  • Sautéed Red Onions
  • Sourdough Loaf

The Flavor

Rich, nutty, and smooth when young, it becomes increasingly sharp, complex, and crumbly with age.

The Pairings

Goes hand in hand with wines such as cabernet sauvignon and pinot gris. Loves most beers, and spirits like scotch.

No.

28

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The Havana

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The Havana is the first cousin to the well-known Cubano sandwich. Inseparable from childhood to adulthood, the two drifted apart when The Havana gained international notoriety as one of the Cheese & Burger Society’s top thirty cheeseburgers. To this very day, the two remain estranged.

Wisconsin Swiss

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No, the moon is not made out of Swiss cheese. However, its surface does bear a striking resemblance to that of this crater-filled, ivory-white cheese. The tradition of making Swiss cheese in 200-pound wheels began in the Middle Ages when cheesemakers were taxed on the number of pieces they produced rather than total weight.

The Havana

Featuring Wisconsin Swiss

The Toppings & Fixings

  • Wisconsin Swiss Cheese
  • Beef Patty
  • Ham
  • Roasted Pork Shoulder
  • Pickles
  • Yellow Mustard
  • Pressed French Bread

The Flavor

Mellow, buttery, and nutty.

The Pairings

When it comes to beverages, Swiss is anything but neutral. It plays nice with Riesling, cabernet sauvignon, merlot, and weiss beers.

No.

27

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The Waldorf

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Once served at only the poshest restaurants in New York City, rumor has it that a well-known socialite once had The Waldorf flown in by private jet to where she was vacationing in Paris. Despite a little turbulence over the Atlantic that caused a few of its toasted walnuts to shift, The Waldorf touched down in edible condition.

Wisconsin Blue

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When biting into a piece of Blue, prepare for a rush of flavor, aroma, and unprecedented feelings of cheese joy. Named for its blue veins, Blue cheese ranges from firm and crumbly to slightly creamy in texture. Blue cheese is aged longer than 60 days for a bolder and more expressive flavor experience.

The Waldorf

Featuring Wisconsin Blue

The Toppings & Fixings

  • Wisconsin Blue Cheese
  • Beef Patty
  • Toasted Walnuts
  • Dried Tart Cherries
  • Curly Endive
  • Sliced Red Onions
  • Dijon Mustard
  • Rustic Italian Roll

The Flavor

Pleasantly sharp with earthy flavors. Some varieties are salty with hints of pepper.

The Pairings

Looking to impress your taste buds? Blue matches perfectly with red zinfandel, a nice porter, or Madeira.

No.

26

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The Sheboygan

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Named after the Wisconsin city from which it came, The Sheboygan has the distinction of being the only cheeseburger that can make you full just by staring at it. Stacked with more meat than the average carnivore would care to consume in one sitting, it makes no apologies if it spoils your dinner for the next few days.

Wisconsin Cheese Curds

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You haven’t truly lived until you’ve finished off an entire bag of Wisconsin Cheese Curds all by your lonesome. So what are Cheese Curds? They’re simply fresh cheese – most commonly Cheddar – in its natural, random shape and form before being processed into blocks and aged. And yes, they are tasty.

The Sheboygan

Featuring Wisconsin Cheese Curds

The Toppings & Fixings

  • Wisconsin Cheese Curds
  • Beef Patty
  • Split Bratwurst
  • Sautéed Onions
  • Beer Mustard
  • Sauerkraut
  • Kaiser Roll

The Flavor

A mild taste with a slightly rubbery texture. Fresh Cheese Curds should squeak when eaten.

The Pairings

If it’s cold, thirst-quenching, and served in a glass, it probably goes well with Cheese Curds. So enjoy them with whatever you desire.

No.

25

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The Mamma Mia

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It’s a little known fact: every young pizza grows up wanting to be a big and juicy cheeseburger. Unfortunately, few ever make it to the big leagues. The Mamma Mia is the proud exception. This cheeseburger features all the toppings you’d find sitting on a slice of za, with the happy addition of a beef patty.

Wisconsin Mozzarella

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What’s tasty and weighs 850 million pounds? All the Mozzarella cheese produced by Wisconsin cheesemakers in a given year. An Italian favorite, this cheese gained popularity in America following World War II as vets returned home with a craving for the pizzas they ate while overseas.

The Mamma Mia

Featuring Wisconsin Mozzarella

The Toppings & Fixings

  • Wisconsin Mozzarella Cheese
  • Beef Patty
  • Pepperoni
  • Sautéed Button Mushrooms
  • Pizza Sauce
  • Sautéed Onions
  • Crusty Italian Loaf

The Flavor

Mild, delicate, and milky.

The Pairings

If you love Mozzarella, you’ll love it even more with a glass of Beaujolais, chardonnay, or a pilsner beer.

No.

24

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The Brooklyn

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Is it a Reuben sandwich cleverly disguised as a cheeseburger, or a cheeseburger cleverly disguised as a Reuben sandwich? To this very day, the debate wages on as proponents from both sides continue to argue and plead their case to anyone willing to listen. Is a Supreme Court hearing inevitable? Stay tuned.

Wisconsin Swiss

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No, the moon is not made out of Swiss cheese. However, its surface does bear a striking resemblance to that of this crater-filled, ivory-white cheese. The tradition of making Swiss cheese in 200-pound wheels began in the Middle Ages when cheesemakers were taxed on the number of pieces they produced rather than total weight.

The Brooklyn

Featuring Wisconsin Swiss

The Toppings & Fixings

  • Wisconsin Swiss Cheese
  • Beef Patty
  • Corned Beef
  • Sauerkraut
  • Thousand Island Dressing
  • Grilled Dark Rye

The Flavor

Mellow, buttery, and nutty.

The Pairings

When it comes to beverages, Swiss is anything but neutral. It plays nice with Riesling, cabernet sauvignon, merlot, and weiss beers.

No.

23

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The Isabella

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There once lived a man who fell so madly in love with The Isabella that he vowed never to eat another cheeseburger. All his friends and family thought nothing about it, until his untimely passing revealed that the gentleman’s Last Will and Testament left everything to his beloved cheeseburger señorita.

Wisconsin Monterey Jack

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How does a cheese get a great surname like Jack? Leave it to a Scotsman. Named after David Jacks who first produced it in the 1890s, Wisconsin Monterey Jack is available in a wide variety of flavors, including dill, garlic, hot pepper, pesto, wild morel, leek, lemon, and peppercorn, to name a few.

Wisconsin Cheddar

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Leading the nation in producing this captivating cheese, Wisconsin is the Cheddar Capital of the U.S. Aromatic and complex, Cheddar can be aged for up to ten years. Aging increases sharpness and allows different flavors and textures to develop.

The Isabella

Featuring Wisconsin Monterey Jack & Cheddar

The Toppings & Fixings

  • Wisconsin Monterey Jack Cheese
  • Wisconsin Cheddar Cheese
  • Beef Patty
  • Avocado
  • Refried Beans
  • Pickled Jalapeños
  • Green Leaf Lettuce
  • Tomatoes
  • Sliced Red Onions
  • Mexican Roll

The Flavor

Varies greatly with variety, but is generally buttery, creamy, and slightly tart.

The Pairings

You can’t go wrong when you pair Monterey Jack with wines like Beaujolais and merlot, and beers from the pilsner and brown ale families.

The Flavor

Rich, nutty, and smooth when young, it becomes increasingly sharp, complex, and crumbly with age.

The Pairings

Goes hand in hand with wines such as cabernet sauvignon and pinot gris. Loves most beers, and spirits like scotch.

No.

22

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The Handyman

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There’s not a job that The Handyman can’t handle. This mouthwatering mound of meat and cheese has the skills to satisfy whatever needs satisfying. Empty stomach? The Handyman can fill’er up and then some. Taste buds need a little attention? The Handyman has the tools to tackle the task.

Wisconsin Cheddar

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Leading the nation in producing this captivating cheese, Wisconsin is the Cheddar Capital of the U.S. Aromatic and complex, Cheddar can be aged for up to ten years. Aging increases sharpness and allows different flavors and textures to develop.

Wisconsin Swiss

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No, the moon is not made out of Swiss cheese. However, its surface does bear a striking resemblance to that of this crater-filled, ivory-white cheese. The tradition of making Swiss cheese in 200-pound wheels began in the Middle Ages when cheesemakers were taxed on the number of pieces they produced rather than total weight.

The Handyman

Featuring Wisconsin Cheddar & Swiss

The Toppings & Fixings

  • Wisconsin Cheddar Cheese
  • Wisconsin Swiss Cheese
  • 2 Beef Patties
  • Thick-Cut Bacon
  • Ketchup
  • Mayonnaise
  • Pickles
  • Sautéed Onions
  • Kaiser Roll
  • Olive Garnish

The Flavor

Rich, nutty, and smooth when young, it becomes increasingly sharp, complex, and crumbly with age.

The Pairings

Goes hand in hand with wines such as cabernet sauvignon and pinot gris. Loves most beers, and spirits like scotch.

The Flavor

Mellow, buttery, and nutty.

The Pairings

When it comes to beverages, Swiss is anything but neutral. It plays nice with Riesling, cabernet sauvignon, merlot, and weiss beers.

No.

21

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The Couch Potato

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The remote control in one hand. The Couch Potato in the other. What else could a person ask for? Created for anyone with a finely honed sedentary lifestyle, The Couch Potato ensures you won’t be going anywhere anytime soon. So put the recliner in cruise control and pop open a cold one. You’ve earned it.

Wisconsin Blue

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When biting into a piece of Blue, prepare for a rush of flavor, aroma, and unprecedented feelings of cheese joy. Named for its blue veins, Blue cheese ranges from firm and crumbly to slightly creamy in texture. Blue cheese is aged longer than 60 days for a bolder and more expressive flavor experience.

The Couch Potato

Featuring Wisconsin Blue

The Toppings & Fixings

  • Wisconsin Blue Cheese
  • Beef Patty
  • Thick-Cut Potato Chips
  • Smoked Pepper Pork
  • Sautéed Onions
  • Garlic Mayonnaise
  • Buttered Bun

The Flavor

Pleasantly sharp with earthy flavors. Some varieties are salty with hints of pepper.

The Pairings

Looking to impress your taste buds? Blue matches perfectly with red zinfandel, a nice porter, or Madeira.

No.

20

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The Mona Lisa

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Created by a culinary artist who works with a flame and a spatula, The Mona Lisa is a cheeseburger masterpiece that’s bound to put a smile on anyone’s face. If Leonardo da Vinci were still wielding his paintbrush today, it’s very likely he’d be a card-carrying member of the Cheese & Burger Society.

Wisconsin Gorgonzola

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Almost older than time itself, Gorgonzola has been made since 879 A.D. Gorgonzola is a creamy ivory color with penetrating greenish blue streaks throughout. This cheese is typically produced in flatter wheels than traditional Blue cheeses. Wisconsin Gorgonzolas are known for their exceptional creaminess.

The Mona Lisa

Featuring Wisconsin Gorgonzola

The Toppings & Fixings

  • Wisconsin Gorgonzola Cheese
  • Beef Patty
  • Sundried Tomatoes
  • Sicilian Olives
  • Pancetta
  • Sliced Red Onions
  • Arugula
  • Garlic Mayonnaise
  • Toasted Olive Ciabatta

The Flavor

An earthy flavor that is slightly sharp.

The Pairings

Won’t give just any old beverage the time, but pairs nicely with red zinfandel, pinot noir, merlot, scotch, or a stout beer.

No.

19

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The Southern Belle

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Charming and graceful, The Southern Belle won’t spend time with anyone but a true gentleman. She prefers the company of a man who doesn’t talk with his mouth full or use his sleeve as a napkin. If you possess the wherewithal to refrain from such gaucheries, The Southern Belle might give you the time of day.

Wisconsin Gruyère

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Any cheese with an accent mark must be tasty. Gruyère originated in the Alpine region between France and Switzerland around the 11th century. Today, Wisconsin produces Gruyère using classic techniques involving handcrafted copper vats. Scrumptious when young, it becomes increasingly sweet, nutty, and granular with age.

The Southern Belle

Featuring Wisconsin Gruyère

The Toppings & Fixings

  • Wisconsin Gruyère Cheese
  • Beef Patty
  • BBQ Sauce
  • Fresh Pickle Spears
  • Sliced White Onions
  • Pepper Coleslaw
  • Grilled Sourdough Slices

The Flavor

Nutty, rich, sweet, and full-bodied. Flavors increase with age.

The Pairings

Only a select few beverages know Gruyère up close and personal, like Syrah, merlot, port, and full-bodied lager or stout.

No.

18

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The Pioneer

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In a world of artificial flavoring, preservatives, and pre-packed meals nuked on high for three minutes, it’s reassuring to know that a cheeseburger like The Pioneer exists. A throwback to a time when families grew their own vegetables and hunted their own meat, The Pioneer is fresh, wild, and as natural as the untamed Earth.

Wisconsin Swiss

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No, the moon is not made out of Swiss cheese. However, its surface does bear a striking resemblance to that of this crater-filled, ivory-white cheese. The tradition of making Swiss cheese in 200-pound wheels began in the Middle Ages when cheesemakers were taxed on the number of pieces they produced rather than total weight.

The Pioneer

Featuring Wisconsin Aged Swiss

The Toppings & Fixings

  • Wisconsin Aged Swiss Cheese
  • 2 Beef Patties
  • Sautéed Wild Mushrooms
  • Cremini Mushrooms
  • Rosemary
  • Bacon
  • Garlic Aioli
  • Lettuce
  • Sesame Seed Bun
  • Rosemary Garnish

The Flavor

Mellow, buttery, and nutty.

The Pairings

When it comes to beverages, Swiss is anything but neutral. It plays nice with Riesling, cabernet sauvignon, merlot, and weiss beers.

No.

17

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The Crabby Louie

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What do cheeseburgers and crustaceans have in common? If your answer was The Crabby Louie you are absolutely correct – and most likely you’re a surfer, beach bum, or overall supergenius, too. Layered with delicious crab meat, The Crabby Louie comes from the land of surf, sun, and sand.

Wisconsin Monterey Jack

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How does a cheese get a great surname like Jack? Leave it to a Scotsman. Named after David Jacks who first produced it in the 1890s, Wisconsin Monterey Jack is available in a wide variety of flavors, including dill, garlic, hot pepper, pesto, wild morel, leek, lemon, and peppercorn, to name a few.

The Crabby Louie

Featuring Wisconsin Monterey Jack

The Toppings & Fixings

  • Wisconsin Monterey Jack Cheese
  • Beef Patty
  • Crab Meat
  • Avocado
  • Tomatoes
  • Romaine Lettuce
  • Caramelized Onion Mayonnaise
  • Sourdough Roll

The Flavor

Varies greatly with variety, but is generally buttery, creamy, and slightly tart.

The Pairings

You can’t go wrong when you pair Monterey Jack with wines like Beaujolais and merlot, and beers from the pilsner and brown ale families.

No.

16

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The Camelot

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Whoever said romance is dead never sank their teeth into The Camelot. This cheeseburger has all the toppings for a beef and cheese rendezvous like you’ve never imagined. But be warned. If one drip of her Dijon mayonnaise finds its way to your shirt collar, your better half might think there’s another woman in your life.

Wisconsin Camembert

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A true taste seductress, Camembert has a silky inside with a bloomy white rind that ripens the cheese from the outside in. As Camembert ages, the rind develops golden reddish markings, a useful tool for identifying the best time to indulge. For best flavor and texture, bring Camembert to room temperature prior to serving.

The Camelot

Featuring Wisconsin Camembert

The Toppings & Fixings

  • Wisconsin Camembert Cheese
  • Beef Patty
  • Sautéed Mushrooms
  • Peppered Bacon
  • Dijon Mayonnaise
  • Caramelized Onions
  • Heirloom Tomatoes
  • Brioche Roll

The Flavor

From mild to pungent, depending on age. Always rich, it sometimes has a hint of earthy mushroom flavors.

The Pairings

Which lucky beverages might you see Camembert rubbing shoulders with? Try Syrah, pinot noir, port, and fruit beers.

No.

15

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The Boss

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Your mouth won’t mind working overtime for The Boss. In fact, don’t be surprised if it asks to work the weekends as well. That’s because The Boss knows how to keep your mouth happy and feeling like it has a voice at the table. When it comes to cheeseburgers, The Boss is the CEO of mouthwatering goodness.

Wisconsin Asiago

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Say ciao to a classic taste that originated in the country shaped like a boot. Asiago is a firm cheese that can be served medium, or aged to develop sharper flavors. Often grated over food, Asiago also makes an excellent dessert cheese when paired with walnuts and dried apricots.

The Boss

Featuring Wisconsin Asiago

The Toppings & Fixings

  • Wisconsin Asiago Cheese
  • Beef Patty
  • Arugula
  • Prosciutto
  • Sliced Red Onions
  • Olive Tapenade
  • Tomatoes
  • Basil Leaves
  • Rosemary Ciabatta

The Flavor

Changes from mild when young to sharp, buttery, and nutty when aged.

The Pairings

Show your mouth you care. Pair Asiago with cabernet sauvignon, merlot, a brown ale, or scotch if you so dare.

No.

14

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The Bohemian

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The Bohemian first rose to fame in the SoHo neighborhood of New York City. A favorite cheeseburger among the local artists, it has served as the inspiration for many world-renowned works of art. Thanks to The Bohemian’s affordability, SoHo’s starving artists have recently rebranded themselves as fully satisfied.

Wisconsin Gouda

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If you think wooden shoes are the only thing to come from Holland, think again. Gouda was first produced there more than 800 years ago. Both the age and flavor of Gouda can be determined by the color of the wax casing: red suggests mild, yellow or clear suggests aged or flavored, and black or brown suggests smoked.

The Bohemian

Featuring Wisconsin Gouda

The Toppings & Fixings

  • Wisconsin Gouda Cheese
  • Beef Patty
  • Fried Prosciutto
  • Sliced Turkey
  • Pesto Mayonnaise
  • Wilted Spinach
  • Oat Bread

The Flavor

Light, buttery, and nutty.

The Pairings

Which beverages are the lucky recipients of its affection? Sauvignon blanc, pinot gris, brandy, and, of course, stout and lager beers.

No.

13

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The Roadhouse

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If you’re the kind of person who orders a milkshake with a cheeseburger then has the audacity to drink it with a straw, please do us all a big favor and steer clear of The Roadhouse. Prepared to go toe to toe with the heartiest of appetites, this bad boy packs a punch that’ll leave your chops wondering what hit ’em.

Wisconsin Gruyère

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Any cheese with an accent mark must be tasty. Gruyère originated in the Alpine region between France and Switzerland around the 11th century. Today, Wisconsin produces Gruyère using classic techniques involving handcrafted copper vats. Scrumptious when young, it becomes increasingly sweet, nutty, and granular with age.

The Roadhouse

Featuring Wisconsin Gruyère

The Toppings & Fixings

  • Wisconsin Gruyère Cheese
  • Beef Patty
  • Caramelized Onions
  • Bacon
  • Onion Rings
  • Garlic Mayonnaise
  • Toasted Onion Roll

The Flavor

Nutty, rich, sweet, and full-bodied. Flavors increase with age.

The Pairings

Only a select few beverages know Gruyère up close and personal, like Syrah, merlot, port, and full-bodied lager or stout.

No.

12

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The Highwayman

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He’s a drifter. A nomad with ties to nobody except the road on which he travels. Chances are, you’ve encountered The Highwayman at a roadside diner, a truck stop café, or some burger joint off the beaten path. He’s not one for words, but what he lacks in conversational skills, he makes up for in other ways.

Wisconsin Brick

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When looking up the word “delicious” in the dictionary, don’t be surprised if you see a picture of Brick cheese right next to it. Originating in Wisconsin and resembling a brick, it’s a smooth-textured cheese that is ivory to creamy yellow in color. Brick comes in three varieties: mild, aged, and dry rind.

Wisconsin Cheddar

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Leading the nation in producing this captivating cheese, Wisconsin is the Cheddar Capital of the U.S. Aromatic and complex, Cheddar can be aged for up to ten years. Aging increases sharpness and allows different flavors and textures to develop.

The Highwayman

Featuring Wisconsin Brick & Cheddar

The Toppings & Fixings

  • Wisconsin Brick Cheese
  • Wisconsin Cheddar Cheese
  • Beef Patty
  • Ham
  • Fried Egg
  • Onion Rings
  • BBQ Sauce
  • Toasted Knot Bun

The Flavor

Changes from mild and sweet with a touch of nuttiness when young, to pungent and tangy when aged.

The Pairings

Gets along swimmingly with merlot and pinot noir. Appreciates the company of a hearty bock, porter, or stout.

The Flavor

Rich, nutty, and smooth when young, it becomes increasingly sharp, complex, and crumbly with age.

The Pairings

Goes hand in hand with wines such as cabernet sauvignon and pinot gris. Loves most beers, and spirits like scotch.

No.

11

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The Firehouse

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If you smell smoke when taking a bite of The Firehouse, don’t be alarmed. It’s just your taste buds going up in flames. This hot and spicy cheeseburger should only be eaten under the immediate supervision of firefighters wearing flame-retardant clothing. The Firehouse is not recommended for anyone using a pacemaker.

Wisconsin Havarti

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Raise your hand if you have a heart for Havarti. Smooth, supple, and originally from Denmark, it’s been perfected by Wisconsin cheesemakers. A special Wisconsin-style Havarti was developed at the University of Wisconsin and is firmer and more buttery than other varieties.

Wisconsin Provolone

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A cheese closely related to Mozzarella, let’s say its first cousin, Provolone is distinguishable by its fuller flavors achieved through the use of more cultures. Early cheesemakers used ropes to hang and cure Provolone, then reused the ropes to transport it by horseback. Provolone comes in both smoked and unsmoked varieties.

The Firehouse

Featuring Wisconsin Havarti & Provolone

The Toppings & Fixings

  • Wisconsin Havarti Cheese
  • Wisconsin Provolone Cheese
  • Beef Patty
  • Capicola or Spicy Ham
  • Pickled Jalapeños
  • Pepperoncini
  • Ketchup
  • Mayonnaise
  • Fresh Dill
  • Italian Roll

The Flavor

Buttery, creamy, and slightly acidic.

The Pairings

What do red zinfandel, sauvignon blanc, merlot, and pilsner beer all have in common? They all go well with Havarti.

The Flavor

Slightly tart when young, growing sharper with age.

The Pairings

Nothing puts a smile on Provolone’s face like Beaujolais, Syrah, port, or a frosty pint of your favorite pale ale.

No.

10

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The Lumberjack

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As the story goes, a guy once dropped The Lumberjack on his left foot and ended up breaking a few bones. No one showed any sympathy since he’d been holding it with only one hand. Everyone knows The Lumberjack demands the servitude of both your mitts. Needless to say, nobody signed his cast.

Wisconsin Cheddar

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Leading the nation in producing this captivating cheese, Wisconsin is the Cheddar Capital of the U.S. Aromatic and complex, Cheddar can be aged for up to ten years. Aging increases sharpness and allows different flavors and textures to develop.

Wisconsin Swiss

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No, the moon is not made out of Swiss cheese. However, its surface does bear a striking resemblance to that of this crater-filled, ivory-white cheese. The tradition of making Swiss cheese in 200-pound wheels began in the Middle Ages when cheesemakers were taxed on the number of pieces they produced rather than total weight.

The Lumberjack

Featuring Wisconsin Cheddar & Swiss

The Toppings & Fixings

  • Wisconsin Cheddar Cheese
  • Wisconsin Swiss Cheese
  • 2 Beef Patties
  • Bread & Butter Pickles
  • Yellow Mustard
  • Ketchup
  • Mayonnaise
  • Sliced White Onions
  • Iceberg Lettuce
  • Toasted White Bread

The Flavor

Rich, nutty, and smooth when young, it becomes increasingly sharp, complex, and crumbly with age.

The Pairings

Goes hand in hand with wines such as cabernet sauvignon and pinot gris. Loves most beers, and spirits like scotch.

The Flavor

Mellow, buttery, and nutty.

The Pairings

When it comes to beverages, Swiss is anything but neutral. It plays nice with Riesling, cabernet sauvignon, merlot, and weiss beers.

No.

9

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The Gypsy

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Every day, The Gypsy roams the countryside in search of starving tummies and taste buds left awry. Her mission will not cease until the echo of growling stomachs is forever silenced. No one knows whence The Gypsy comes, but they always welcome her with open arms, not to mention open mouths.

Wisconsin Fresh Mozzarella

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Mild, tasty, and always a crowd-pleaser, Fresh Mozzarella should be eaten when only a few days old. So what are you waiting for? Submerged in water to maintain its freshness, Fresh Mozzarella is a creamy white color and usually kneaded, then stretched and formed into balls or logs before being sold.

Wisconsin Parmesan

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Although you won’t see it wearing a crown, Parmesan is considered the king of Italian-style cheeses. Adding life to many dishes, its flavor intensifies with age. While commonly grated and melted into food, Parmesan also works well as a table cheese. Wisconsin cheesemakers lead the U.S. in the production of award-winning Parmesans.

The Gypsy

Featuring Wisconsin Parmesan & Fresh Mozzarella

The Toppings & Fixings

  • Wisconsin Fresh Mozzarella Cheese
  • Wisconsin Parmesan Cheese
  • Beef Patty
  • Peppered Bacon
  • Sliced Cucumbers
  • Sliced Red Onions
  • Tomatoes
  • Ranch Dressing
  • Toasted Roll

The Flavor

Delicate, milky, and mild.

The Pairings

Lives happily ever after with wines such as Beaujolais, pinot gris, and chardonnay. Isn’t afraid to get friendly with fruit beers.

The Flavor

Buttery, sweet, and nutty. Intensifies with age.

The Pairings

If you want to show your taste buds your pairing expertise, Parmesan goes best with Chianti, merlot, Madeira, and stout beers.

No.

8

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The Aunt Millie

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Every so often a cheeseburger comes around that tests the resolve of the most zealous vegans and vegetarians. The Aunt Millie is one such cheeseburger. At first glance, it could easily be mistaken for a Greek salad. But a closer look reveals a juicy beef patty playing nice with all the garden-fresh veggies.

Wisconsin Feta

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If you have a dish that needs some pizzazz, give Feta a call. Wisconsin cheesemakers make world-class Feta using cow’s milk. Fresh Feta is packaged in brine to help preserve the cheese. There are many varieties of Feta, including herbs and dill, tomato, basil, black pepper, and garlic, to name just a few.

The Aunt Millie

Featuring Wisconsin Feta Crumbles

The Toppings & Fixings

  • Wisconsin Feta Crumbles
  • Beef Patty
  • Tomatoes
  • Red Onions
  • Arugula
  • Kalamata Olives
  • Italian Dressing
  • Poppy Seed Challah Roll

The Flavor

Almost always salty and tangy, Feta is mild and creamy when young, becoming peppery and complex with age.

The Pairings

It’s picky when it comes to picking its partners. Enjoys the company of pinot gris, Riesling, weiss beer, and a hardworking lager.

No.

7

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The Farmer John

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If you spend your days baling hay, milking cows, or plowing fields, you know a thing or two about working up an appetite. Good thing for The Farmer John. Standing strong with a bevy of hunger-satisfying fixings, The Farmer John is for anyone who ends the day with calloused hands and a sweaty brow.

Wisconsin Limburger

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Famous for its pungent tendencies, this brave and bold Belgian cheese does nothing but intensify with age. Limburger was created to complement the highly flavored meats commonly eaten in Belgium and Germany. Today, a single cheese plant in Monroe, Wisconsin produces all the surface-ripened Limburger made in the United States.

The Farmer John

Featuring Wisconsin Limburger

The Toppings & Fixings

  • Wisconsin Limburger Cheese
  • Beef Patty
  • Bacon
  • Onion Rings
  • Hash Browns
  • White French Bread Slices
  • Parsley Garnish

The Flavor

Earthy and pungent. Intensity increases with age.

The Pairings

Nothing says “match made in Heaven” like some Limburger cheese and a glass of cabernet sauvignon or a pint of porter.

No.

6

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The Honky Tonk

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A smoky bar and an ice cold beer. Some live music and a mechanical bull to boot. If this is your idea of a night on the town, then The Honky Tonk is the cheeseburger for you. This good old boy is loaded with the stuff that can turn a boy into a man and a man into a living legend that songs are written about.

Wisconsin Brick

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When looking up the word “delicious” in the dictionary, don’t be surprised if you see a picture of Brick cheese right next to it. Originating in Wisconsin and resembling a brick, it’s a smooth-textured cheese that is ivory to creamy yellow in color. Brick comes in three varieties: mild, aged, and dry rind.

The Honky Tonk

Featuring Wisconsin Brick

The Toppings & Fixings

  • Wisconsin Brick Cheese
  • Beef Patty
  • BBQ Sauce
  • Peppered Pork
  • Onion Rings
  • Boston Bibb Lettuce
  • Mayonnaise
  • Toasted Sesame Burger Bun

The Flavor

Changes from mild and sweet with a touch of nuttiness when young, to pungent and tangy when aged.

The Pairings

Gets along swimmingly with merlot and pinot noir. Appreciates the company of a hearty bock, porter, or stout.

No.

5

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The Big Ben

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The Big Ben hails from a long line of cheeseburger aristocrats. His father, The Bigger Ben, once staved off the hunger pangs of the Queen of England while his mother, The Duchess of Beef, satisfied the burger cravings of some guy who liked to be called Sir. Although a true blue blood, he’ll never mingle with tea and crumpets.

Wisconsin Blue

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When biting into a piece of Blue, prepare for a rush of flavor, aroma, and unprecedented feelings of cheese joy. Named for its blue veins, Blue cheese ranges from firm and crumbly to slightly creamy in texture. Blue cheese is aged longer than 60 days for a bolder and more expressive flavor experience.

The Big Ben

Featuring Wisconsin Blue

The Toppings & Fixings

  • Wisconsin Blue Cheese
  • Beef Patty
  • Watercress
  • Bacon
  • Pickled Red Onions
  • Balsamic Mayonnaise
  • Toasted Ciabatta Roll

The Flavor

Pleasantly sharp with earthy flavors. Some varieties are salty with hints of pepper.

The Pairings

Looking to impress your taste buds? Blue matches perfectly with red zinfandel, a nice porter, or Madeira.

No.

4

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The Miss Daisy

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Wholesome and well-mannered, The Miss Daisy is a country girl at heart. She was born and bred where the air is fresh and the soil is fertile. Where a birch tree carries on a conversation with a babbling brook. Despite The Miss Daisy’s delicate ways, she’s a cheeseburger that can satisfy the strongest of appetites.

Wisconsin Brie

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A delicious French-style cheese that’s loved by beret-wearing guys named Pierre, Brie has found a new home with Wisconsin cheesemakers. Brie is soft and creamy with a bloomy edible rind. In Wisconsin, Brie is also produced with added flavors such as herbs and black pepper.

The Miss Daisy

Featuring Wisconsin Brie

The Toppings & Fixings

  • Wisconsin Brie Cheese
  • Beef Patty
  • Apple Butter
  • Dijon Mustard
  • Spinach
  • Toasted Brioche Loaf

The Flavor

Soft, creamy, rich, and memorable with a hint of earthy mushroom flavors.

The Pairings

Loves to spend quality time with champagne, Beaujolais, and tasty fruit beers. Has an affinity for Madeira as well.

No.

3

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The Uncle Sam

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The Uncle Sam is looking to recruit a few good eaters. This All-American cheeseburger will have your taste buds singing “The Star-Spangled Banner” after just one bite. Yes, it’s finally time for hot dogs and apple pie to quietly step aside as America’s signature foods. Because The Uncle Sam is ready to serve this country from sea to shining sea.

Wisconsin Cheddar

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Leading the nation in producing this captivating cheese, Wisconsin is the Cheddar Capital of the U.S. Aromatic and complex, Cheddar can be aged for up to ten years. Aging increases sharpness and allows different flavors and textures to develop.

The Uncle Sam

Featuring Wisconsin Cheddar

The Toppings & Fixings

  • Wisconsin Cheddar Cheese
  • 2 Beef Patties
  • Iceberg Lettuce
  • Tomatoes
  • Bacon
  • Mayonnaise
  • Ketchup
  • Sliced Red Onions
  • Burger Bun

The Flavor

Rich, nutty, and smooth when young, it becomes increasingly sharp, complex, and crumbly with age.

The Pairings

Goes hand in hand with wines such as cabernet sauvignon and pinot gris. Loves most beers, and spirits like scotch.

No.

2

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The Rhinelander

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Despite obvious culinary connections to Germany, The Rhinelander has nothing to do with lederhosen, the Schuhplattler dance, or Jean-Claude Van Damme (who might actually be from bordering Belgium). Bold, tasty, and a mouthful to remember, The Rhinelander gives new meaning to German engineering.

Wisconsin Butterkäse

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Your mouth won’t know what hit it when you bite into this tasty cheese treat. Just like the Deutschlanders who created it, Butterkäse is one hearty cheese. Named for its butter-like texture, Butterkäse is a delicately flavored, odorless cheese. It’s semisoft and easily melts into many of your favorite dishes, as well as your mouth.

The Rhinelander

Featuring Wisconsin Butterkäse

The Toppings & Fixings

  • Wisconsin Butterkäse Cheese
  • Beef Patty
  • Beer Mustard
  • Smoked Ham
  • Sautéed Onions
  • Frisée Lettuce
  • Pretzel Bun

The Flavor

Mild, buttery, and delicate.

The Pairings

Chardonnay, brandy, or a pilsner or lager. It’s fair to assume that this cheese doesn’t befriend just any beverage.

No.

1

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The Casanova

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The Casanova will have your taste buds at “Hello.” Fully stuffed with more flavor than it knows what to do with, this robust cheeseburger can satisfy the hungriest of bellies and the most discerning of palates. If you’re craving a little burger and cheese romance, it’s time you spent some quality time with The Casanova.

Wisconsin Swiss

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No, the moon is not made out of Swiss cheese. However, its surface does bear a striking resemblance to that of this crater-filled, ivory-white cheese. The tradition of making Swiss cheese in 200-pound wheels began in the Middle Ages when cheesemakers were taxed on the number of pieces they produced rather than total weight.

The Casanova

Featuring Wisconsin Swiss

The Toppings & Fixings

  • Wisconsin Swiss Cheese
  • Beef Patty
  • Ham
  • Sautéed Mushrooms
  • Dijon Mustard
  • Mayonnaise
  • Potato Roll

The Flavor

Mellow, buttery, and nutty.

The Pairings

When it comes to beverages, Swiss is anything but neutral. It plays nice with Riesling, cabernet sauvignon, merlot, and weiss beers.

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We are the Cheese and Burger Society. We believe that cheese is the Grand Poobah of every cheeseburger grilled, flame broiled, or even fried. But not just any cheese: Wisconsin cheese. Join us as we celebrate the greatest cheeseburgers ever made.

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