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Recipes
Bruschetta Topped with Herbed Goat Cheese and Tomatoes
Goat's Milk Caciotta Cheese Souffle
Chicken Breasts
with Fresh Mozzarella
Poached Pears with Pecan Praline Mascarpone Torta
Sweet Potatoes, Scalloped, with Leeks and Blue Cheese
Posole (Hominy) with Chiles, Chorizo, and Queso Fresco
Blue Cheese Quesadillas with Mango Salsa
Asparagus and Scamorza Frittata
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.
In 2000 Paula's first cookbook The Cheese Lovers Cookbook and Guide was published by Simon and Schuster. It was a Finalist for the World Cookbook Awards in Cork, Ireland and has been reprinted numerous times. Paula's second book Cheese, Glorious Cheese! was published by Simon and Schuster in 2007.
Paula takes an active role in many professional organizations. She served as President of the International Association of Culinary Professionals and on the boards of many professional groups including the American Institute of Wine and Food, the American Cheese Society, the National Association of Specialty Food Trade, the International Women's Forum Dallas, and Les Dames d'Escoffier. She was a member of the Small Business Advisory Board of the Federal Reserve Bank of Dallas. Currently serves on the boards of The Culinary Trust, Uptown Dallas, the Better Business Bureau of Dallas and The Friends of WRR Classical Music.
Paula was chosen for Who's Who in Food and Wine in Texas in 1988 and received the Roundtable for Women in Foodservice's Pacesetter Award in 1992. She was elected to the James Beard Foundation's Who's Who of Food and Beverage in America in 1998. In 2005 she received the Career Achievement Award from her alma mater Mary Baldwin College in Staunton, Virginia. She received the Award of Excellence from the International Association of Culinary Professionals as Entrepreneur of the Year in 2006. Other awards have included: The Spirit Award from Savor Dallas and the Award of Excellence in the Arts from the Dallas Historical Society.
Paula travels extensively, speaking before groups and teaching cooking classes in the United States and abroad. She is a frequent radio and television guest. Paula enjoys gardening, traveling, and walking with Teddy, her Standard Poodle.
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.
In 2000 Paula's first cookbook The Cheese Lovers Cookbook and Guide was published by Simon and Schuster. It was a Finalist for the World Cookbook Awards in Cork, Ireland and has been reprinted numerous times. Paula's second book Cheese, Glorious Cheese! was published by Simon and Schuster in 2007.
Paula takes an active role in many professional organizations. She served as President of the International Association of Culinary Professionals and on the boards of many professional groups including the American Institute of Wine and Food, the American Cheese Society, the National Association of Specialty Food Trade, the International Women's Forum Dallas, and Les Dames d'Escoffier. She was a member of the Small Business Advisory Board of the Federal Reserve Bank of Dallas. Currently serves on the boards of The Culinary Trust, Uptown Dallas, the Better Business Bureau of Dallas and The Friends of WRR Classical Music.
Paula was chosen for Who's Who in Food and Wine in Texas in 1988 and received the Roundtable for Women in Foodservice's Pacesetter Award in 1992. She was elected to the James Beard Foundation's Who's Who of Food and Beverage in America in 1998. In 2005 she received the Career Achievement Award from her alma mater Mary Baldwin College in Staunton, Virginia. She received the Award of Excellence from the International Association of Culinary Professionals as Entrepreneur of the Year in 2006. Other awards have included: The Spirit Award from Savor Dallas and the Award of Excellence in the Arts from the Dallas Historical Society.
Paula travels extensively, speaking before groups and teaching cooking classes in the United States and abroad. She is a frequent radio and television guest. Paula enjoys gardening, traveling, and walking with Teddy, her Standard Poodle.
