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In the artisan cheese business, nothing beats determination and passion, and Paula Lambert has ample amounts of both. Paula spent a number of years in Perugia, Italy studying art history and during that time she fell in love not only with the culture but also the food. Years later, in her hometown of Dallas, Texas, she decided that she’d like to start and run her own business. She knew she wanted it to be food-related and was ultimately inspired to make fresh mozzarella because it was the food she missed most after leaving Italy. Ballasted by support of two close friends, the Mozzarella Company was born. That was over 25 years ago. The creamery or “cheese factory,” as Paula calls it, is nestled in the Deep Elm neighborhood of Dallas and is supplied with cow milk from a regional coop and goat milk from multiple farms. Mozzarella was their initial product and from there they have expanded to sell ricotta, aged Italian-style cheese, a collection of Mexican-style cheeses, and a variety of goat milk cheeses including the leaf-wrapped Hoja Santa.
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Flagship - 1 lb.
Best of Beecher's
World's Best Mac and Cheese