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Paula Lambert is a cheesemaker and an entrepreneur. In 1982 she founded the Mozzarella Company, a small 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. In 1997 her cheeses entered the international marketplace, being sold to restaurants in Mexico City and served aboard South African Airlines! Paula recalls, "When I returned home after living in Italy, the thing I missed most was fresh mozzarella, and no one even know 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, Mexico and Greece while others are reflections of more recent culinary trends. In 2000 the Mozzarella Company produced over a quarter of a million pounds of handmade cheese. Recently, Paula’s Fresh Mozzarella was judged first place at the American Cheese Society Competition in Louisville, KY. Over the years the cheeses have become famous…they have been featured in publications such a Gourmet, Food & Wine, Bon Appetit and The New York Times…they have been served at the Academy Awards and to presidents and royalty…and have won many prestigious awards themselves! In May 1998 Paula was chosen for the James Beard Foundation’s Who’s Who of Food and Beverage in America. She is the fourth Texan to join this prestigious list. Paula has just completed The Cheese Lovers Cookbook and Guide, which was published, by Simon and Schuster in November of 2000. Her cookbook has been nominated as a Finalist for the World Cookbook Awards in Cork, Ireland. Paula takes an active part in many professional, cultural and community organizations. Currently she is serving as Past President of the International Association of Culinary Professionals, a prestigious group of food industry professionals and Treasurer of The American Cheese Society. She served as chairman of the Dallas/Fort Worth Chapter of the American Institute of Wine and Food for many years, as well as on the Board of Les Dames d’Escoffier International. Several years ago she was the president of Charter 100, an organization of leading Dallas business women and civic leaders. Today she serves on the Advisory Board of Small Business and Agriculture of the Federal Reserve Bank of Dallas, The Uptown Dallas Improvement District Board of Directors, and the International Women’s Forum – Dallas. 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. Paula enjoys gardening, traveling, and walking with Baby, her Gordon Setter.
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Bruschetta Topped with Herbed Goat Cheese and Tomatoes Goat’s Milk Caciotta Cheese Soufflé Chicken Breasts Poached Pears with Pecan Praline Mascarpone Torta Sweet Potatoes, Scalloped, with Leeks and Blue Cheese Posole (Hominy) with Chiles, Chorizo, and Queso Fresco |
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