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Mozzarella Company owner Paula Lambert is somewhat of a legend among Dallas cheese lovers, and we really wish she were our grandma because she, along with her army of hairnet-sporting workers, has been turning out award-winning cheeses for more than 30 years. It’s not just limited to mozz, though. Lambert also produces a plethora of other cow- and goat-milk cheeses from caciotta (a Parmesan-esque hard cheese) to feta, plus layered mascarpone “tortas” in savory and sweet varieties -- Pecan praline? Yes, please. The retail space isn’t much to look at, just a tiny shop with a refrigerated case and a freezer filled with pastas and pizzas, but you can watch the cheese being made in the production room through a window. For folks looking to get a little more in touch with their cheesy side, the Mozzarella Company also offers cheesemaking classes and wine pairing seminars on the reg.