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Cooking Draws Folks Together

Cooking Draws Folks Together

Deborah Wheeler | Walton Sun, Santa Rosa Beach, Fla.

In the entrepreneurial world, necessity is the father of invention.

Such was the case for Paula Lambert in 1982, the year she founded The Mozzarella Company.

Lambert had just returned from Italy and missed the availability of fresh mozzarella cheese. With the library as her source of information, Lambert began to make her own. She is now the owner of her own Dallas cheese factory, the author of two published books, a public speaker and teacher.

Since 1982, The Mozzarella Company has grown from making about 100 pounds of mozzarella per week to producing a long list of specialty gourmet cheeses from cows’ milk and goats’ milk. Many were inspired by Paula’s travels in Italy, Mexico and Greece, while others are reflections of more recent culinary trends.

In 2000, the company produced more than a quarter of a million pounds of handmade cheese.

In 1994 and 2001, Lambert’s fresh mozzarella won first place at the American Cheese Society Competition in Louisville, Ky., and dubbed “Best Cheese in America.”

Lambert’s hand-crafted specialty cheeses are sold throughout the United States to restaurants, hotels and gourmet shops and to visitors to her Dallas factory.

Throughout the years, Lambert’s cheeses have been featured in Gourmet, Food & Wine, Bon Appetit and served at the Academy Awards and to presidents and royalty.

In May 1998, Lambert was chosen for the James Beard Foundation’s Who’s Who of Food and Beverage in America.

In 2000, her 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.

In 1997, she began selling to restaurants in Mexico City, and her cheeses were served aboard South African Airlines.