Our Story | Baked Cheese Haus

Wisconsin Cheesemakers Since 1899

Baked Cheese Haus scrapes hot Raclette to order at holiday markets across the country. We’re Wisconsin cheesemakers: our cheese factory, Brunkow Cheese of Wisconsin, dates to 1899 in rural Fayette, and our cheesemaking heritage is from Switzerland.

Baked Cheese Haus Raclette booth lit up at night at a holiday market

What We Serve

Raclette is an Alpine washed-rind cheese made to be melted. At every booth we heat the wheel and scrape the melted cheese onto a toasted baguette, made to order. Keep it simple with cornichons, spring onion and Dijon, or add charcuterie like prosciutto, salami, smoked ham, cured beef or sausage.

Melted Raclette scraped onto prosciutto and salami at a Baked Cheese Haus booth

Where Our Raclette Comes From

We make Raclette at our factory in Fayette for our markets. We can't make enough to supply every booth, so we partner with a cheese factory in Switzerland to fill the gap.

A Very Old Idea

Raclette dates to the 12th century in Canton Valais, Switzerland, where shepherds melted the cheese by their campfires. The name comes from the French verb racler, to scrape. Say it rah-KLET.

Where to Find Us

From late October to early January, we're at holiday markets across the country. See them all on our Find a Market page. From April through October, we're at weekly farmers markets in Chicago, plus festivals in Chicago and across Wisconsin.

Crowd lined up at the Baked Cheese Haus Raclette booth

Visit the Factory

Brunkow Cheese of Wisconsin has a retail shop in Fayette that's open to the public, so you can buy cheese right where it's made.

Brunkow cheeses on a board with baguette, salami and jam