It is good news in the Dallas food community as Food & Wine magazine recently listed Deep Ellum cheesemaker Mozzarella Company as one of its Top 50 U.S. Cheesemakers.
According to The Dallas Morning News, the magazine commends Mozzarella Company for their “spreadable, Banon-style goat cheese aged in aromatic hoja santa leaves.” It also notes the cheesemaker’s queso menonita, a semi-soft staple of Mexican cheese culture and typically made with pasteurized or raw cow’s milk.
According to The Dallas Morning News, the owner of Mozzarella Company, Paula Lambert, started the company in 1982. At the time, she started off making a few pounds of fresh mozzarella. Now, 40 years later, the company produces over 30 artisanal cheeses.
Products from the Mozzarella Company are spread across the country in grocery stores and many restaurant menus.
According to the Mozzarella Company website, the cheesemaking company is known for its high-quality cheeses and makes “each and every cheese … completely by hand.”
The store, located at 2944 Elm Street, also offers hands-on classes on cheesemaking and classes on pairing cheese with beer and wine.
The Mozzarella Company is the only Texas company on Food & Wine magazine’s list. However, other local brands like Deep Ellum Blue are doing well in the market, per The Dallas Morning News. Dallas food writer Nick Rallo commended their cheese as a “creamy block that is tiled with electric marine-blue funk.” Speaking of the local favorite, Rallo says it is an avid representation of the district — “loud and neon and tall in flavor.”
