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, such as the famous Hoja Santa and this similarly creative cheese known as Cella.
Cella is made from a combination of goat’s milk, which is sourced from grade “A” dairies in Oklahoma and Texas, and cow’s milk sourced from Dairy Farmers of America. Upon arrival at the creamery, the milk is pasteurized. Starter cultures and microbial rennet are added, and milk is left to coagulate slowly overnight. The following day the curd is carefully hand-ladled into small, perforated molds. The gentle handling of the curd greatly helps to preserve moisture and its delicate structure, which in turn contributes to the texture of the finished cheese. The curd is left to drain in the molds for 24 hours before being turned out onto cheese mats where discs are dry salted and left to drain further. The cheeses are turned and salted daily to encourage even drainage of the whey and, when they’re ready, wrapped in lemongrass leaves. Cheeses are aged for between a few weeks and a few months.
Cella has a distinctive scent that’s both goaty and fruity, with strong notes of lime and oats. When young, its texture tends to be slightly chalky and crumbly. With time, the texture breaks down, becoming creamier and smoother. Cow’s milk contributes a richness to the flavor, while goat’s milk contributes a tang. Flavor is herbal, strong and complex, with notes of wildflowers, brambles, bitter pith and smoke.
Mozzarella Company's cheesemakers suggest pairing Cella with a Pinot Grigio from Tamas Estates, or with a Sauvignon Blanc from Chateau Chevre.