Paula Lambert: Simon & Schuster Speakers Bureau

Paula Lambert

Cheesemaker, Expert, and Entrepreneur

Paula Lambert is a cheesemaker and an entrepreneur. In 1982 she founded the Mozzarella Company, a small cheese factory in Dallas. Her hand-crafted, award-winning specialty cheeses are sold throughout the United states to restaurants, hotels and gourmet shops, as well as to cheese lovers at her factory shop in the Deep Ellum section of Dallas. In 1997 her cheeses entered the international marketplace, being sold to restaurants in Mexico City and served aboard South African Airlines!

Lambert recalls, "When I returned home after living in Italy, the thing I missed most was fresh mozzarella, and no one even know what it was. So, I decided to build a cheese factory and make mozzarella in Dallas!" Since 1982, the Mozzarella Company has grown from making a very small amount of fresh mozzarella (about 100 pounds per week) to producing a long list of specialty gourmet cheeses from cows’ milk and goats’ milk. Many have been inspired by Lambert’s travels in Italy, Mexico and Greece while others are reflections of more recent culinary trends. In 2000 the Mozzarella Company produced over a quarter of a million pounds of handmade cheese.

In 1994 and again in 2001, Lambert’s Fresh Mozzarella was judged first place at the American Cheese Society Competition in Louisville, KY. Over the years the cheeses have become famous…they have been featured in publications such as Gourmet, Food & Wine, Bon Appetit and The New York Times…they have been served at the Academy Awards and to presidents and royalty…and have won many prestigious awards themselves! In May 1998 Paula was chosen for the James Beard Foundation’s Who’s Who of Food and Beverage in America. She is the fourth Texan to join this prestigious list. Lambert was chosen for Who’s Who in Food and Wine in Texas in 1988 and received the Roundtable for Women in Foodservice’s Pacesetter Award in 1992.

In 2000 Lambert's first cookbook The Cheese Lovers Cookbook and Guide was published by Simon and Schuster. It was a Finalist for the World Cookbook Awards in Cork, Ireland and has been reprinted numerous times. Her second book Cheese Glorious Cheese was published by Simon and Schuster in 2006.

Lambert takes an active role in many professional organizations. She served as President of the International Association of Culinary Professionals and on the boards of the American Institute of Wine and Food, American Cheese Society, and Les Dames d’Escoffier. She served for six years on the Advisory Board of Small Business for the Federal Reserve Bank of Dallas. Currently she serves on the boards of the NASFT, the American Cheese Society, Uptown Dallas, and the International Women's Forum Dallas.

In 2005 Lambert received the Career Achievement Award from her alma mater Mary Baldwin College in Staunton, Virginia. She travels extensively, speaking before groups and teaching cooking classes in the United States and abroad. She is a frequent radio and television guest.

Interested in booking Paula Lambert to speak at your next event?

Contact Simon & Schuster Speakers Bureau.

(866) 248-3049
info@simonspeakers.com


  • Cheese Pairings
  • Cheese Glorious Cheese


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