Chef Paula Lambert
Paula Lambert founded Dallas’ Mozzarella Company in 1982. Today her company has grown from making a few pounds of fresh mozzarella to producing over 30 award-winning, artisanal cheeses.
Applauded as one of America’s pioneer artisanal cheesemakers, Paula is the author of The Cheese Lover’s Cookbook and Guide (2000) and Cheese, Glorious Cheese! (2007). The Cheese Lover's Cookbook and Guide has just been released in paperback.
Paula takes an active role in many professional organizations including American Cheese Society, Les Dames d’Escoffier, AIWF, and NASFT. She serves on the boards of The Culinary Trust, Dallas’ Better Business Bureau, and Uptown Dallas Improvement District. Her accolades include: James Beard Foundation’s Who’s Who of Food and Beverage in America, the Career Achievement Award from Mary Baldwin College, the Award of Excellence from the IACP as Entrepreneur of the Year and from the Dallas Historical Society for Creative Arts. She is a past-president of the IACP.
A frequent radio and television guest, Paula travels extensively, speaking before groups and teaching cooking classes throughout the USA and in France. This year she added culinary classes in Italy to her repertoire.
Recipe for Paula Lambert
Watermelon and Yellow Tomato and Fresh Mozzarella Salad
2 ½ to 3 cups cubed watermelon pieces, cut into about 1” cubes
1 ¼ to 1 ½ cups cubed ripe yellow tomatoes, cut into about ½” cubes
¼ pound fresh mozzarella cut into ½” cubes
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
6 large mint leaves, cut into a chiffonade, divided use
8 large basil leaves, cut into a chiffonade, divided yse
Toss the watermelon, tomatoes, mozzarella, salt, pepper, olive oil, and half of each of the mint and basil leaves together. Top with the remaining mint and basil leaves.
Recipe by Paula Lambert