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, making cheese one day a week at Roelli Cheese in Shullsburg. In 2010, Cesar and his wife, Heydi, expanded their operation to Sassy Cow Creamery in Columbus, and now make cheese three days a week. They 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 won a Blue Ribbon Best of Class award at the 2010 American Cheese Society Competition, and earned Second Place at the 2010 World Championship Cheese Contest. In addition, Cesar crafts Queso Fresco, Queso Quesadilla, Mozzerella and Fresh Cheddar Curds.