Casa Anna Cheese Store is arguably Wisconsin’s cheese epicenter. Consider: the shop is situated inside the historic Park Cheese factory, which has produced italian cheeses for more than 70 years. Store shelves sag with the weight of more than 130 types of cheese, including cheese curds, aged cheddar, and smoked gouda. And cheesehead paraphernalia is sprinkled throughout the shop, paying tribute to a cheese-based economy rivaled only by the moon's. It’s all part of owners Lewis and Cindy Blank's mission to support and showcase local cheese artisans. In addition to stocking blocks of cheese, they also assemble take-and-bake pizzas loaded with layers of the Dairy Land's best.
Awarded with numerous accolades from the Golf Course Owners of Wisconsin, The Golf Club at Camelot earns recognition for the course's pristine playing conditions of wooded hills and valleys whittled into the landscape by ancient glaciers. Water flows into the picture on half of the holes, including twice on the par 5 ninth, where the fairway bend features an elongated lake and makes players hit their first and second shots with hydrophobic golf balls. On the back nine, the par 3 13th hole places golfers 120 feet higher than the green on a tee box that affords panoramic views of the surrounding landscape and acts as the best place to spot outlaw foursomes on the lam.
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Housed in the historic Ramada Plaza Hotel, Cibo Steaks & Spirits hosts a team of culinary wizards who craft hearty bread-bound edibles by day and a dinner menu brimming with Italian-inspired plates by night. Noontime noshers can start with an order of mozzarella sticks ($5) or red pepper poppers ($5.50) before wrapping mitts around a lightly breaded buffalo chicken sandwich ($6) or a charbroiled brat burger ($6), which hides its identity crisis beneath a thick cloak of sauerkraut and mustard.
After living in Chicago for years, Eddie Antkowiak decided to bring a piece of the Windy City's culinary scene with him when he relocated to Fond du Lac. He teamed up with his wife Angie to open their pizza parlor, which serves everything from sauce-laden deep-dish pizzas to polish sausages and italian beef sandwiches.
Throughout the day, the couple can be seen buzzing around the shop, serving up steaming slices of pizza and chatting with customers. The kitchens exude the aroma of baking pies, whose cheesy surfaces can take up to 35 minutes to reach their full potential thanks to the chefs’ dedication to the slow-baking methods that have traditionally been used to prepare Chicago's deep-dish pizzas and its toughest sidewalks.