Applauded as one of America’s pioneer artisanal cheesemakers, Paula Lambert is also entrepreneur. In 1982 she founded the Mozzarella Company, a small artisanal cheese factory in Dallas. Her hand-crafted, award-winning specialty cheeses are sold throughout the United States to restaurants, hotels and gourmet shops, as well as to cheese lovers at her factory shop in the Deep Ellum section of Dallas and via her website www.mozzco.com.
Paula recalls, “When I returned home after living in Italy, the thing I missed most was fresh mozzarella, and no one even knew what it was. So, I decided to build a cheese factory and make mozzarella in Dallas!” Since 1982, the Mozzarella Company has grown from making a very small amount of fresh mozzarella (about 100 pounds per week) to producing a long list of specialty gourmet cheeses from cows’ milk and goats’ milk. Many have been inspired by Paula’s travels in Italy, France, Mexico and Greece while others are reflections of more recent culinary trends. In 2009 the Mozzarella Company produced over 200,000 pounds of handmade cheese.
As the years have passed, the Mozzarella Company’s cheeses have become famous…they have been featured in countless publications including Gourmet, Food & Wine, Bon Appetit, Saveur, and The New York Times…they have been served at the Academy Awards and to presidents and royalty…and have won many impressive awards themselves: In 1994 and again in 2001, Paula’s Fresh Mozzarella was judged first place at the American Cheese Society Competition. In total, since 1985, her cheeses have captured well over 100 prestigious awards. In 2010 Mozzarella Company was one of 20 food industry companies nationwide singled out by The Gourmet Retailer for their 1st annual Industry Innovator Award, in recognition of Paula Lambert’s unique contribution to the gourmet retail industry.
past events: Say Cheese