Milwaukee originated on the farm of George Jeffrey in Milwaukee, Wisconsin around 1890. It is a seedling of the cold-hardy, Russian apple, Duchess. It was first grown in commercial orchards around 1899. This very rare variety is considered to be an endangered variety by the Wisconsin chapter of Slow Food (Slow Food WiSE) which has “adopted” the Milwaukee varietal due to its ties to the region and its exceptional taste. WiSE is undertaking a program to bring the apple back to the Milwaukee area.
Milwaukee is a strikingly beautiful apple. It has a tough, but thin skin that is underlain with green and marbled and blushed with deep red-purple. The stem is surrounded bya russet, gold blaze.
Its yellowish white flesh is quite dry and dense with a pleasant tart, green apple flavor. This flavor may be too tart for fresh eating by those who prefer a sweet apple. However, like it's famous parent, it is very good for cooking and makes a great pie. It dries well, holds its shape in pies and tarts, and is lovely sliced thin and paired with a sharp cheese. It adds good flavor to ciders.
It ripens in early October in Maine and if kept cool, should keep for several months.