At this year’s Fancy Food Show, I had the pleasure to meet an early cheese pioneer, Paula Lambert founder of Mozzarella Company. When Ms. Lambert first started making fresh mozzarella she wanted her customers to be able to immediately identify what she was making. But as her creamery grew so did the cheese line up and am I happy it did! Cella is worth hunting down.
Cella is a small format (5 oz rounds) goat and cow milk blend that is wrapped in lemongrass leaves and left to age 2 – 4 weeks and sometimes a few months. I was surprised by the age because the lemony flavor was very fresh and bright that complimented the goat milk’s natural tang. I could swear I was eating lemon curd. Its moist, fluffy texture makes this cheese a delightful addition to any spring tea party.
I’m not the only one that is head over heels in love with this cheese which won 3rd place at the 2012 American Cheese Society.
It’s no surprise that Ms. Lambert hit this one out of the park as she is well practiced in wrapping small format cheeses like her award winning Hoja Santa (another favorite of mine). This little gem is made from goat milk and wrapped in hoja santa leaves that gives the cheese a slightly minty, smokey quality that pairs very nicely with BBQ, potato salad and a beautiful day in the sun!
Mozzarella company is celebrating its 30th anniversary this year. So I will be raising a crisp glass of rose with these goaty lovelies and toasting to Ms. Lambert’s continuing success!
~ let the goat times roll ~