Located in Dallas, Texas, the Mozzarella Company was founded by Paula Lambert in 1982. Paula’s passion for all things Italian was the inspiration for the Company’s creation, although when the company started in the early 80’s, it was somewhat ahead of its time in terms of being able to find a ready market for fresh Italian style mozzarella. However, persistence together with great products really paid off and The Mozzarella Company has grown steadily and expanded over the intervening decades. Today, still under the guidance of Paula, they produce a range of fresh and young, Italian type cheeses, as well as some aged cheeses—including these semi-firm wheels of Caciotta.
Produced with pasteurized cow’s milk sourced from Dairy Farmers of America, Caciotta is a Texas version of Monterey jack. Wheels are waxed and aged for two months. In addition to this plain version, flavor variations include Ancho Chile, La Cocina, Texas Basil, Mexican Marigold Mint, and Black Pepper and Garlic. A goat’s milk version is also produced.
Caciotta is Downy-soft and pliable, like a cloud, with an almost sticky surface. Scent is lactic and a bit sour while taste is much more mild, with an initial tanginess that quickly dissipates, only a whisper of flavor remaining.
Mozzarella Company’s cheesemakers recommend pairing Caciotta with a Sauvignon Blanc or with a medium-bodied Merlot.