Paula Lambert founded Dallas’ Mozzarella Company in 1982. Today her company has grown from making a few pounds of fresh mozzarella to producing over 30 artisanal cheeses, all of which Paula has created and developed. Paula’s cheeses have won hundreds of awards and accolades and are known far and wide for their excellence. The cheeses are sold throughout the USA to fine restaurants and stores.
Paula Lambert fell in love with fresh mozzarella in Italy and decided to bring the art of cheese making home to Texas. Since 1982, her tiny downtown factory in Dallas has made award-winning cheeses the old- fashioned way Ė by hand. Using fresh milk and the finest Texas ingredients, Paula and her staff consistently produce cheeses that grace the pages of gourmet magazines and delight the taste buds of cheese lovers across the country.
Although the Mozzarella Company now produces almost 200,000 pounds of cheese a year and more than thirty different products, including a blue cheese, butter and a torta of mascarpone layered with pecan pralines, one thing still hasnít changed: Each and every cheese is made completely by hand.
Applauded as one of America’s pioneer artisanal cheesemakers, Paula is the author of The Cheese Lover’s Cookbook and Guide (2000) and Cheese, Glorious Cheese! (2007). The Cheese Lover’s Cookbook and Guide was recently been released in paperback.
Paula takes an active role in many professional organizations including The American Cheese Society, Les Dames d’Escoffier, The Culinary Trust, AIWF, WCR, and NASFT. She currently serves on the boards of Dallas’ Better Business Bureau, and Uptown Dallas Public Improvement District. Her accolades include: James Beard Foundation’s Who’s Who of Food and Beverage in America, the Career Achievement Award from Mary Baldwin College, the Award of Excellence from the IACP as Entrepreneur of the Year and from the Dallas Historical Society for Creative Arts. She is a past-president of the IACP.
A frequent radio and television guest, Paula travels extensively, speaking before groups and teaching cooking classes throughout the USA as well as in Italy and France. She recently founded a new company, Viaggi Deliziosi, and enjoys taking small groups of food lovers to Italy to explore the culture, cuisine and countryside in depth.