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Wisconsinites are more than a little familiar with cheeseheads, of course, but say “headcheese” and some America’s Dairylanders are likely to scratch their foam-covered noggins.
But while the cheesehead is still mostly a regional novelty that broke on the scene in the last 20 years, headcheese is a centuries-old, worldwide phenomenon that’s been part of Wisconsin’s food heritage for generations, thanks in large part to the state’s heavily German population, which prized traditional pork-laden concoctions such as “sultz.”