By Lori Fredrich Senior Writer & Dining Editor Published Nov 18, 2015 at 4:20 PM

For years, Cousins Subs has built its brand on the tagline "Better Bread, Better Subs."  And now, it will serve better cheese (and better root beer), too.

Thanks to a partnership with the Wisconsin Milk Marketing Board, the Wisconsin-owned sub shop has committed to the exclusive use of Wisconsin cheeses – including provolone, cheddar, swiss, parmesan, asiago and sharp American – for all of its popular subs. The new cheese line-up will complement other local products like Cousins fried Wisconsin cheese curds.

The move makes sense. After all, Wisconsin has been producing quality cheese for more than 160 years, generating as much as 25 percent of the nation’s cheese supply. In fact, the state's 1,200 cheesemakers produce more than 600 varieties of cheese, making Wisconsin the top producer of cheese in the U.S.

Cousins has also expanded an ongoing three-year partnership with Wisconsin-based Sprecher Brewing Company to transition to solely offering Sprecher Root Beer as the root beer of choice at all locations.

"Since 1972, Cousins Subs has prided itself on its Wisconsin-based roots and quality ingredients," said Justin McCoy, the company's vice president of marketing. "We felt it was only natural to pair up with the Wisconsin Milk Marketing Board and Sprecher Brewing Company to bring our guests local products that not only speak to Midwest heritage, but that are a great representation of the high quality, signature products of Wisconsin."

 

Lori Fredrich Senior Writer & Dining Editor

Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club. 

When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.