Cesar Luis learned the art of making cheese by hand as a young boy in Oaxaca, Mexico. He followed his dream to make cheese in Wisconsin, earned his Wisconsin Cheesemaker's License, and launched Cesar's Cheese in 2008. Today, Cesar and his wife, Heydi, craft queso oaxaca completely by hand, stretching it into 15-pound, 50 foot ropes, which are cut into sticks of string cheese. Cesar's oaxaca has won a Blue Ribbon Best of Class award at the American Cheese Society Competition, and Second Place at the 2010 World Championship Cheese Contest. Don't forget to also check out Cesar's handcrafted queso fresco, queso quesadilla, mozzarella, and fresh cheddar curds!