This is a transcription of “The Best of FOOD Show (Part II)“, dated April 1, 2008.
Nina: Here we are, we’re with one of the original pioneers of the Fancy Food Show. This is Paul Lambert, who has the most amazing cheese company, The Mozzarella Company, which she started, how many years ago?
Nina: You had moved to Italy, correct?
Paula: Yes. I lived in Italy, studying Italian and Art History and then I came back to Dallas and got married, and I missed all of those cheeses that I loved so much in Italy. So I decided I would just make cheese.
Nina: Let’s go through some of these cheeses. Now you had said you have how many cheese roughly?
Paula: Maybe twenty-five or thirty.
Nina: That’s extraordinary! And you started off with?
Paula: Fresh mozzarella.
Nina: Which is right here.
Paula: Won’t you try some?
Nina: I think you have a customer.
Paula: You know my fresh mozzarella has won the first prize at the American Cheese Society six times.
Nina: Really? That’s fabulous. And it’s delicious.
Paula: This is a rosemary montasio.
Nina: Oh let me try that. That looks wonderful.
Paula: It just barely has a hint of rosemary flavor and it’s made from cow’s milk. It’s a great melting cheese.
Nina: Wonderful. And we have what else?
Paula: This is an ancho chile cacciota. Cacciota is a typical cheese you would find on farms all over Italy. If it’s made with sheep’s milk it’s known as pecorino fresco. And this one has chiles in it. It has a combination of five chiles and cilantro. But it’s not overpowering, because I want you to be able to taste the cheese.
Nina: Let me try a little bit. Yeah, it’s hard. I’m trying to watch my weight, but forget it at this point. Cheese, chocolate, you name it. Quickly, we have this one here.
Paula: This one is divine. It’s a goat cheese wrapped in an hoja santa leaf and that’s a leaf that comes from Oaxaca, and it has the flavor of sassafras, like sarsaparilla. The flavor of the leaf permeates the cheese.
Nina: That’s lovely. I just had some. Is this smoked?
Paula: No, this is a goat’s milk montasio with an ancho chile rind. This is mascarpone with pecan pralines in it.
Nina: Let me try just a tiny, tiny, tiny bit.
Paula: I’ll put it on a ginger snap.
Nina: Oh my god, that is amazing.
Paula: This is just fantastic, especially with strawberries or champagne.
Nina: Oh that is fabulous. How do you get your ideas for your new cheeses?
Paula: I’m very creative. You know the things is, you get these ideas and they’re delicious and you love them, but then you have to sell them.
Nina: What’s the best way to get your products?
Paula: Well, we have a website, mozzco.com, I have all kinds of pairings that we do with cheese. Not just wine and cheese pairings, but also beer and cheese pairings and now we have tea and cheese pairings, chocolate and cheese pairings.
Nina: That sounds terrific.
Paula: We have a great time doing them.
Nina: That’s great. Well thank you so much Paula Lambert. You’re doing God’s work, praise you and the Lord. Thank you so much!