Texas Cheese

Inspired by the fresh cheese she ate in Italy, Paula Lambert brought the craft of stretching curds into mozzarella to the Deep Ellum district of Dallas.

Milking 100 pampered goats in Dripping Springs, this family produces delicate and refined cheeses that have been recognized as some of the best in America.

In the recesses of Stuart Veldhuizen's aging cave in Dublin rest the raw cow's milk creations of a cheesemaker both innovative and respectful of tradition.

A goat farmer and cheesemaker before the age of 18, Chrissy Omo recently devoted herself full time to raising goats and making her unique cheeses in Blanco.

In Flower Mound, Anne Jones milks a small herd of champion goats to make award-winning fresh and aged goat's cheeses.

Inspired by the agricultural activism of farmers, Ben Godfrey dedicated himself in 2009 to producing raw cow's milk cheeses from his all-natural farm in Cameron.

Inspired by the philosophy of local food seen while traveling through markets in Europe, he decided to make cheese "By Texans for Texans" on his dairy in Lipan.

In 2006, Lisa and Christian Seger made a move that was as much a lifestyle decision as a political stance: they bought 10.5 acres in Field Store and founded a goat dairy.

Grazing free on 1,180 acres and floating in three cooling lakes in Plano, the Guernsey and Jersey cows of Lucky Layla Farms have a life to envy.