FAQ

Raclette is a type of cheese and a way of serving cheese. The word comes from the French verb racler, which means to scrape, and it’s pronounced rah-KLET. It’s an Alpine washed-rind cheese made to be melted. When heated, the melted cheese is scraped off the wheel onto potatoes or bread and served with charcuterie and pickles.

Raclette dates to the 12th century in Canton Valais, Switzerland, where shepherds in the Swiss Alps melted the cheese by their campfires. Besides being made throughout Switzerland, Raclette is widely made in the French Alps. A few cheesemakers make it on a small scale in the United States.

We are Wisconsin cheesemakers with a cheese factory that dates to 1899, and our cheesemaking heritage is from Switzerland. We make Raclette at our factory for our markets, but can’t make enough to supply every booth, so we partner with a cheese factory in Switzerland to supplement.

Yes. Our cheese factory, Brunkow Cheese of Wisconsin, is in rural Fayette, Wisconsin, with a retail shop open to the public for buying cheese on site.

Yes, all of it.

Yes, all of it.

2 to 4 months.

Yes, the rind is edible. It develops during aging, as the cheese is washed again and again with a brine solution to help it mature. In France, the rind that crisps on the edge of the melted cheese is called La Religieuse and is prized for its savoriness. When Raclette is eaten as a table cheese and not melted, the rind can be too strong and bitter.

Raclette is a washed-rind cheese, and the smell comes from the way it ripens on the rind. It smells much stronger than it tastes. The cheese is mild, sweet and nutty, similar to American-made Swiss cheese but more complex. As we say in Wisconsin, don’t eat it with your nose.

We scrape Raclette off the wheel onto toasted baguettes, with charcuterie options like prosciutto, salami, smoked ham, cured beef and sausages. The menu varies by market. See our menu.

Yes. Our Traditionnel Raclette is just the cheese on the toasted baguette with cornichons, spring onion and Dijon. At select markets, we offer sautéed mushrooms or fried eggs as an add-on.

We don’t have gluten-free bread. At select markets, we serve Raclette scraped onto baby potatoes as a gluten-free option.

No. You don’t have to get the cornichons, spring onion or Dijon. We’ll ask your preference when you order.

Every serving is half a baguette. We can cut it in half, but not more than that, since it doesn’t hold up when cut into thirds.

Every Raclette is made to order. You watch us scrape it off the wheel for you.

You order and pay in the first line and get a chip. Every sandwich is made fresh to order, so you pick it up in the second line.

No. All orders are placed in person at the booth.

We take cards, tap to pay and cash.

Yes. We encourage everyone to take pictures and video of us in action and tag us @bakedcheesehaus.

See every market with dates and directions on our home page.

Our booth hours match each market’s hours. Check the market’s listing on our home page.

Pet rules are set by each market. Check the market’s website before you go.

We can package your Raclette sandwich to go, but we don’t sell cut and wrapped Raclette at the markets.

This season we have a Raclette Christmas ornament for sale at select booths. We don’t offer gift cards.

No, we don’t do private events or catering.

We’re always looking for new locations. Contact us with suggestions.

We do weekly farmers markets in Chicago from April through October, and festivals regularly in Chicago and throughout Wisconsin.

Scan the QR code at the booth or enter at bakedcheesehaus.com/pages/join. We draw a new winner every Monday through January 4. No purchase necessary. See the Giveaway Rules.