Mozzarella Company Turns 30 on June 30

The always smiling Paula Lambert.
I know it’s really hip and cool to be an independent artisanal food producer these days. I’m not discounting the current movement, I’m just saying that for some of us it’s been going on all along. Paula Lambert started her little cheese factory in Deep Ellum in 1982 and before you could say farm-to-table-eat-drink-local-at-a-long-table-with-ecO-friendly-utensils-and-Matt-McCallister-is-my-best-friend four times it’s 2012. Her little company now produces an incredible variety of over 30 cheeses that are shipped all over the world. And Little Miss Paula? Does she sit back her tuffet counting her curds and whey? No way. She still sets up her demo tables at local markets and passes out samples to customers old and new.
To celebrate her achievement, the Mozzarella Company will offer a 30% discount on all retail cheeses purchased at their little storefront on Elm Street in Deep Ellum. This 30th anniversary celebration and discount offer will last for 30 days, beginning June 30. Congratulations to Paula and her fine dedicated staff.


  • stephen @ CC

    Paula and Dallas Mozzarella are outstanding. I buy from many venders and Dallas Mozzarella is the best! Paula does not only set up her demo table and pass out samples she will make deliveries periodically just to make sure we are satisfied. She is truly a gem – thanks Paula and your staff!

  • Think about 1982 in Dallas: The Restaurant at the Mansion on Turtle Creek was managed by the 21 Club of NYC fame, and there was a Mozzarella and Tomato Salad on the menu … however, prior to the Mozzarella Company, it featured low-moisture block mozzarella that was thinly sliced and folded artistically before it was slipped between slices of tomatoes. Alberto Lombardi had just opened Trattoria Lombardi on Hall Street where he was flying in mozzarella from Italy via San Francisco; however soon that changed. When Antonio Avona, the chef of Mario’s at Turtle Creek Plaza, called late for an order, Paula would rush to Schepps Dairy, located next to Fair Park, to pick up a fresh load of milk and produce an entire batch of 30 to 40 pounds of fresh mozzarella just for him. Times have also changed in the retail arena … Bluebonnet Foods was yet to be located in a little storefront on Greenville Avenue and had not dreamed of moving to the larger market that would become Whole Foods. Simon David on Inwood Road was an old-fashioned grocery store that had never been renovated. Fisher’s Fine Foods was located on Oak Lawn … their location eventually became Empire Baking Company and later La Duni. Avner Samuel was the sous chef at The Mansion. Dean Fearing had just been discovered by Craig Claiborne of the NY Times at Agnew’s in Adelstein Plaza, where the Intercontinental Hotel now stands along the North Dallas Tollroad. Lori and David Holben were soon to be the hot, young French-trained chefs at the Plaza of the Americas working with Chef Peter Shafrath. Anne Lindsay Greer had not yet consulted with the Nana Grill at the Anatole nor had she founded the Gang of Five (Stephan Pyles, Dean Fearing, Robert Del Grande, Avner Samuel, et al). Stephan Pyles had not yet founded Routh Street Cafe or Baby Routh. Dean Fearing had not returned to the Mansion where he triumphed. Patrick Esquerre was just opening La Madeleine on Mockingbird Lane, and Chris Jonsson had opened Mirabelle in Highland Park Village. The Texas wine industry was in its infancy with only two major players: Ed and Susan Auler of Fall Creek Vineyards and Bobby and Jennifer Cox of Pheasant Ridge. The Galleria and Lincoln Plaza had just been completed, however the Crescent Court was not even a big hole in the ground. Fax machines were seldom used, and no one had even heard of cell phones or the internet …. in fact, Apple Macintosh and Microsoft Windows weren’t even invented. The Dallas Museum of Art was still located in Fair Park, and there were no apartments or townhouses in Uptown Dallas. No one knew what Mascarpone was, nor had they heard of Tiramisu. There was no TV Food Network. Wow! Times have changed!!

  • Andrew Chalk

    and…she wrote a book about cooking with cheese!

  • Jackson

    The Mozzarella Company turning 30, starting in ’82 in Deep Ellum, is a milestone for Paula and a marker for all of us.

    When I was young, Big D was where the east ended and Fort Worth was where the west began, and Dallas, with Neiman Marcus (when it still had a hyphen), had notions of not being a “City of the South,” even though we clearly are. After all, the grand “Oak Lawn” of 1909 was rechristened “Lee Park” in the ’30s and gussied up with a giant statue and replica home thanks to a local citizenry still in Confederate fervor. Cotton had once been king.

    Paula Lambert comments on the Mansion. In the late ’40’s, Tennessee Williams wrote in his diary of visiting his theater friend Margo Jones of Dallas (who lived at the Stoneleigh), of staying in the guest house at Sheppard King’s widow’s mansion (now the Mansion restaurant) and walking down the hill each day to Turtle Creek, to work on his latest play (“Summer And Smoke,” it turns out). He described poor black folks living in shabby tin shacks along the bank of the creek, fishing their daily meals. This was just 60 years ago. Imagine that scene today along that silk stocking strip.

    By ’82, we were way different as a town. H.L. Hunt, J.F.K., the Cowboys, J.R Ewing…there’s water under the bridge. OK, the last two still flow, and one is fictional. But not Paula. She married the “farm-to-table-eat-drink-local” vision with one of putting roots in the heart of the town’s geography, not to mention within its agricultural and mercantile moorings.

    And it’s still great. A hearty toast!

  • Amy S

    If you have never had her Praline Mascarpone Torta, there is no better time than when it is 30% off. It is a delicious summer dessert cheese. And buy the Ginger cookies for it there too – the brands she carries are superior.

  • Fran

    Congrats to Paula!! She is amazing!!