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Summer Fancy Food Show Booth 4220
producer profile
W
hen Paula Lambert
first started Mozz-
arella Company in
Dallas, more than 30 years ago, the
notion of purchasing ingredients
from an artisanal supplier would
have had chefs and other food pro-
fessionals scratching their heads.
"The Mansion on Turtle Creek had
just opened," she recalls. "They had the best
restaurant in town and they had employed
the 21 Club to run it. They were here from
New York, running this restaurant in an
elegant mansion that housed a boutique
hotel, and they put mozzarella and tomato
salad on the menu. But they were using
Kraft block mozzarella, slicing it very thinly
and folding it 'artistically.' That was fine
cuisine in Dallas in the early '80s."
It was amid that dining scene that
Lambert decided she wanted to open a
business, she says, selling something that
celebrated the foods she had grown to love
during the five years she spent living in Italy
after graduating college. What, she thought,
was a staple in Italian culture but not avail-
able in Dallas? The answer came quickly:
fresh mozzarella.
Going Straight to the Source
Some issues arose for this self-described city
girl from Fort Worth, who had no dairy
farmers in her family. While Lambert loved
eating the fresh, creamy delicacy that was
mozzarella in Italy, "I didn't learn how to
make it when I was living there at all," she
admits. So she returned to find out exactly
what went into becoming a cheese producer.
Lambert on her travels in Italy
Summer Fancy Food Show Booth 2342
56 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com
ProducerProfiile_MozzCo.indd 56 3/17/14 8:30 AM