We all know that longtime Deep Ellum cheesemaker Mozzarella Company, started by chef Paula Lambert in 1982, is a Texas institution. But Food & Wine magazine recently named the Dallas company one if its “Top 50 U.S. Cheesemakers.” It’s the only Texas company on the list, alongside favorites from regions known for cheese, like the West Coast and the Midwest.
The magazine notes the company’s “spreadable, Banon-style goat cheese aged in aromatic hoja santa leaves,” as well as “queso menonita, the semi-soft, typically Chihuahua-made favorite that’s a staple of Mexican cheese culture,” writes David Landsel.
But don’t miss out other local favorites like the Deep Ellum Blue, recently praised by Dallas food writer Nick Rallo as “a creamy block that’s tiled with electric marine-blue funk. It represents the district in every way — loud and neon and tall in flavor.” They also offer fresh Texas goat cheese, ricotta, and the Ancho Chile Caciotta, a Texas version of Monterey Jack.
Lambert started the company making just a few pounds of fresh mozzarella, and now MozzCo produces more than 30 artisanal cheeses, which are widely sold in grocery stores and found on many local restaurant menus. The Elm Street store also offers hands-on cheesemaking classes and classes on pairing cheese with wine and beer.
Mozzarella Company is located at 2944 Elm Street. mozzco.com.
