Paula Lambert is a renowned cheesemaker and entrepreneur. In 1982 she founded the award-winning Mozzarella Company, a small cheese factory in Dallas. Today, the company produces some of the best Hispanic-influenced cheeses this side of the border. Inspired by the fabulous cheese from the beautiful Mexican state of Oaxaca, this has quickly developed a cult following in our tasting rooms here at igourmet. If you've never tasted Queso Oaxaca, think of it as a Mexican mozzarella. Hand-stretched into long ribbons of string cheese and rolled up like a ball of yarn, it has a subtle flavor and a wonderful texture. Very versatile, this cheese is also the base for the classic Mexican dish Queso Fondido, a Central American twist on fondue.

• Silver medal winner at the 2002 American Cheese Society Awards.

• Made from pasteurized cow's milk.

Made in the U.S.A.

Makes a wonderful quesadilla, melts well over enchilladas, grilled cheese....so many uses!

Think of it as a Mexican Mozzarella

Hand-stretched into long ribbons

Silver medal winner at the 2002 American Cheese Society Awards