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.
Capriella is a mozzarella produced using 50% cow’s milk and 50% goat’s milk. Cow’s milk is sourced from Dairy Farmers of America, and goat’s milk sourced from different grade “A” farms in Texas and Oklahoma.
Upon arrival at the creamery, the milk is pasteurized. Starter cultures are added along with rennet. Once coagulated, the curd is cut both horizontally and vertically by hand with cheese knives, forming small soft cubes and releasing a quantity of excess whey. The curds are allowed to “rest” in the whey until they reach the correct texture. At this point, hot water is poured over them and the curds are stretched and worked with a small paddle until they become malleable, smooth and satin-like in texture. This is the most crucial and skilled part of the cheesemaking process, because there’s only a small window of opportunity to stretch the curd. If the curd is worked before the pH level reaches 5.2, it becomes tough and inferior. However, if the pH falls too low, the curd won’t form into cheese.
Assuming all goes well, desired shapes are pinched off from the stretched curd and immediately tossed into cool water to chill down. One chilled, they are briefly placed into a brine solution.
Downey soft and cloudlike Capriella has a pliable, almost sticky texture. Taste is very mild with only a whisper of milky flavor and a slight tang.
Pair it with a Sauvignon, a Semillon or a Zinfandel.