Oaxacan Cheese-Making with Chef Ernesto

Saturday, September 19, 2026

6:00 PM – 8:00 PM

$95 per person

Discover the flavors, techniques, and traditions of Oaxaca in this immersive, hands-on cheese-making experience with Chef Ernesto of El Molcajete Sauces. In this special evening class, you'll learn to make two traditional Mexican cheeses—fresh, crumbly queso fresco and iconic, stretchy quesillo (Oaxacan cheese)—while exploring the cultural traditions behind each.

Designed for beginners and food lovers alike, this workshop combines hands-on cooking, storytelling, tasting, and a shared meal for an evening centered around the vibrant flavors of Oaxacan cuisine.

What You'll Do

Chef Ernesto will begin the evening with an introduction to cheese-making in Oaxacan culinary tradition and the simple ingredients and techniques that transform fresh milk into distinctly different cheeses.

You'll start by making queso fresco, learning how to gently heat milk, separate the curds and whey using natural acids, strain the curds, and season and press the finished cheese.

Next, you'll explore one of Oaxaca's most recognizable foods: quesillo, or Oaxacan string cheese. Chef Ernesto will guide you through heating and kneading the curds before stretching the cheese into long, silky ribbons and winding them into the traditional ball shape.

Once the cheese-making is complete, you'll gather around the table to taste your creations alongside a selection of dishes and accompaniments from El Molcajete Sauces.

You'll Learn

• The history and tradition of fresh cheese-making in Oaxaca

• The essential ingredients used to make fresh cheeses

• How to separate curds and whey

• Techniques for straining, seasoning, and pressing queso fresco

• How to heat, knead, and stretch curds for quesillo

• Traditional techniques for shaping Oaxacan string cheese

• Serving and pairing ideas for fresh Mexican cheeses

Pairing & Tasting

Throughout the experience, you'll have the opportunity to enjoy the cheeses and flavors of Oaxaca with a generous tasting featuring:

• Freshly made queso fresco and quesillo

• Warm tortillas

• El Molcajete signature salsas

• A tasting of El Molcajete's mole sauces

• Beef short ribs with mole negro

• Seasonal garnishes and accompaniments

• Mezcal margaritas

Chef Ernesto will share pairing and serving ideas along the way, bringing together the cheeses, sauces, and dishes while sharing more about the traditions and flavors that inspire them.

What's Included

• All ingredients and cheese-making supplies

• Hands-on instruction with Chef Ernesto

• Queso fresco and quesillo to make during class

• Oaxacan-inspired tasting and shared meal

• El Molcajete mole sauces and accompaniments

• Mezcal margaritas

• Recipe cards

• Handmade cheese to take home

Event Details

Date: Saturday, September 19, 2026

Time: 6:00 PM – 8:00 PM

Cost: $95 per person

No previous cheese-making or cooking experience is necessary. This workshop is designed to be approachable and engaging for beginners while offering plenty to discover for experienced home cooks and food lovers.

Location: Prairie Fruits Farm Classroom

4410 N Lincoln Ave, Champaign, IL

Photo Consent:

We love sharing photos from our workshops on social media and in our marketing materials. By attending this event, you consent to being photographed. If you prefer not to be included in photos, please let our staff know at check-in.

Parking & Location:

You can find general parking in the gravel lot. An ADA parking pad is available south of the Farm house. The classroom is located in the white building with the black trim west of the gardens. Check in at the Farm store in the front of the building.