Handmade Mozzarella

Paula Lambert makes handcrafted, specialty gourmet cheeses. Founder of the Mozzarella Company in Dallas, Texas, she began her cheese business in 1982 after being unable to buy mozzarella in the United States. Lambert explains the mozzarella-making process, the cheese's uniqueness, its various types and her cheese-making classes. Her latest book is Cheese, Glorious Cheese! and she shares the following recipe.

Crescenza in Carrozza with an Herb Crust

Serves 4

Note: You could also substitute Port Salut, Monterey Jack or fresh Mozzarella for Crescenza.

• 4 eggs

• 1 cup milk

• ½ tsp seasoning salt

• 1 Tablespoon minced fresh flat-leaf parsley

• 2 Tablespoons teaspoon minced fresh chives

• 1 Tablespoon minced fresh oregano

• 1 Tablespoon minced fresh basil

• 1 tsp minced fresh rosemary

• 8 ozs Crescenza

• 8 slices sandwich bread, crusts removed

• 4 Tablespoons extra virgin olive oil

• 4 Tablespoons vegetable oil

• ½ cup mango chutney

Cheese, Glorious Cheese!

Music break: The Caterpillar Crawl by The Strangers