Tag Archives: Paula Lambert

Cooking With Paula Lambert: Dolce Habanero

mozz co.jpgby Steven Doyle

We have always been a great fan of Deep Ellum’s cheese factory run by the esteemed Paula Lambert, the Mozzarella Company. Our love for Mozzarella Company dates back to the very early 80’s when Lambert would create a handful of balls of mozzarella selling her products at the Dallas Farmers Market out of an ice chest in Shed 2 where you may now buy tacos. I would visit with Lambert and she would regale me with stories of cheese. Pure heaven. Continue reading

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How to Dine Like Julia in Dallas

julia.jpgby Steven Doyle

We all have some sort of memory with Julia Child, some from television and her program the French Chef, others from the many local book signings, and some from marvelous dining experiences right here in Dallas. Continue reading

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Paula Lambert to be Honored at El Centro’s Bits and Bites


Shredded, melted, sprinkled and cubed – Americans love their cheese. And Dallas entrepreneur Paula Lambert knows just how much they love it. The Fort Worth native started a cheese revolution in Dallas more than 30 years ago when she opened The Mozzzarella Company, and it’s been growing ever since. Now Lambert is being honored for her contributions to the culinary and business community during El Centro College’s annual Bits and Bites “foodie” fundraiser this year. It promises to be a cheesy affair.

Lambert’s signature red “spectacles” sit front and center on this year’s invitation to Bits and Bites, which will be held on Sun., April 12, from 4 to 7 p.m. in El Centro’s Student Center. The annual showcase of food and drink will bring together area chefs who lend their hands and their talents to raise funds for ECC’s culinary arts program as they honor Lambert.   Continue reading

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Where In The World Is Paula Lambert? (And More Important, What Is She Eating)

paulaby Steven Doyle

We are fortunate to have some interesting and talented people living and working in Dallas. I obviously obsess over over chefs , artists and musicians, as we should. One of my very favorite people in Dallas is something of an artist in her own right. Paula Lambert is many things. She is a cheese-maker (owner of Mozarella Company in Deep Ellum), an artist and has a voracious appetite for travel.  I say artist because sh has this innate ability to create something absolutely beautiful out of practically nothing. And her travels are stuff of legend. And her cheese makes its way around the world, winning many awards along the way.

I once told Ms. Lambert that I would be happy if I had half her air miles. She looked at me and smiled, “what air miles”?  What I figured would be millions of miles racked up each year are actually used as quickly as they accumulate. And good for her.    Continue reading

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Stephan Pyles Pairs Up With Paula Lambert For A Wonderful Dinner July 24

pyles lambertby Steven Doyle

Join Cheesemaker Paula Lambert and chef Stephan Pyles for a legends dinner and a Taste of Italy Thursday, July 24 at Pyle’s eponymous restaurant located at 1807 Ross Avenue in downtown Dallas. The two long time friends will be preparing a evening filled with beautiful dishes, wine paired for only $95.   Continue reading

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The Glenlivet 18 and 21 Year With a Side of Cheese

glen1by James Davidson

The Glenlivet Guardians teamed up with Paula Lambert, owner of Mozzarella Company to host a Scotch and Cheese pairing event at Photographs Do Not Bend Gallery(PDNB).  The expressions The Glenlivet focused on were the 18 and 21 year.  The Glenlivet Guardians is the club you join if you want to receive news on The Glenlivet and get information about events like this one.

After the lovely wife and I checked in, we headed over to the bar to get a dram of The Glenlivet 18 year old.  The 18 year old Scotch spends about 18 years in ex-bourbon barrels with the last 6-ish months in sherry casks.  With a darker amber then some Scotches, the dram gave off aromas of flowers and sweetness.  At first, fruity and rich notes tantalize the taste buds, then floral notes start to blossom and last into the finish.  Spicy notes end the finish and stick with you for a minute or so after swallowing.    Continue reading

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