Mozzarella Company Wins 7 Ribbons in Cheese Competition

Ms. Paula Lambert just dropped me a note to let us all know that her Mozzarella Company picked up 7 ribbons at the prestigious American Cheese Society Competition last weekend in Chicago. There were 1,149 cheese entered from 181 producers in 30 states plus 3 from Canada. Texas cheeses took home 18 ribbons. Another national winner in Big D. Jump for specifics.

UPDATE: Other local winners: Luckly Layla won five awards.Haute Goat won four awards. Latte Da won two awards. Pure Luck won one.

From Paula:

Singled our for their excellence were the following cheeses:

Goat Caciotta with Mexican Marigold Mint (blue ribbon — this is an aged goat cheese that I created for Stephan Pyles at Routh Street Cafe in the early ’80s) ,

Queso Blanco with Chiles and Epazote (red ribbon — this is a cheese I created for Rick Bayless at Frontera Grill many years ago),

Ricotta (third place — our fresh classic ricotta is smooth and creamy although it low in fats because it is made from the whey of our mozzarella curds. It’s a cheese we have been making in the traditional way for over 26 years),

Queso Oaxaca (third place — I learned to make this in Oaxaca when there with Patricia Quintana),

Cacicavallo (third place — an aged mozzzarella that is rubbed with olive oil as it hangs and dries to become a firm cheese)

Herbed Goat Cheese Log (third place — I created this for the Mansion on Turtle Creek–our longest continual customer — when I first began making goat cheese in 1984), and

Smoked Scamorza (third place — smoked over pecan shells, since the pecan is the State Tree of Texas!)