Entry No. 77 — the Dallas file — filed under: hands-on
Mozzarella Company
This working artisan cheese factory has been making cheese by hand in Deep Ellum since 1982. Their Saturday classes are completely hands-on inside the actual production floor: you curdle milk and stretch and fold warm curds into your own mozzarella alongside professional cheesemakers. Class ends with a wine and cheese tasting reception sampling many of their varieties, and you take home a chef's apron plus the cheese you made.
The story
Deep Ellum is better known for dive bars and murals, but behind a modest door at 2944 Elm Street sits a working cheese factory that has been stretching curd by hand since 1982. Long before artisan milk production became a regional trend, Mozzarella Company was quietly curdling fresh dairy in the middle of Dallas, eventually building a roster that spans classic scamorza, Mexican varieties, and goat cheese wrapped in fresh Hoja Santa leaves.
The secret isn't just buying fresh cheese at the front counter—it's getting access to the back room. On Saturday afternoons, the actual production floor opens up for small-group classes. You aren't watching through glass or sitting in a sterile demonstration room; you put on an apron, step onto the factory floor alongside professional cheesemakers, and curdle milk before stretching and folding scalding curds directly out of the warm whey.
What it's like
Stepping off Elm Street puts you straight into the tang and steam of a live dairy facility. Wear rubber-soled shoes you don't mind getting a little damp, because you're working directly on the factory floor. After two hours of curdling, pulling, and shaping your own cheese under expert supervision, the session transitions into a relaxed wine and cheese tasting reception where you sample the creamery's broader lineup. You'll leave with your fresh mozzarella packed up, an official chef's apron, and a sharp appreciation for the physical labor involved in real cheesemaking. Slots sell out weeks in advance, so reserve early.
The move: Stretch and shape warm mozzarella curds together on the factory floor, then sit down to a wine-and-cheese tasting with the spoils.
📍 Before you go Classes run Saturdays in two time slots (12-2pm and 3-5pm) and sell out; reserve ahead via their site or by phone.
- 📍 Deep Ellum, Dallas
- 💸 $$
- ⚡ Up for anything
- 🌗 Indoors
Where: 2944 Elm Street, Dallas, TX 75226
Hours: Added 2026-06-23 — confirm current hours before you go.
⚠ Seasonal or scheduled — always check before you go.
Pair it with
- Adrian E. Flatt Hand Collection — After putting your hands to work stretching curd, walk three blocks to Baylor Medical Center to view over 120 bronze-cast hands of surgeons, artists, and historic figures.
- Sons of Hermann Hall — Pair your daytime artisan workshop with an evening drink inside Dallas's oldest wooden fraternal lodge just around the corner.
- The Traveling Man — Take a post-tasting stroll down Elm Street to spot the giant stainless-steel robot sculptures defining Deep Ellum's outdoor landscape.
Good to know
When do the hands-on cheese classes happen?
Classes are held on Saturdays with two time slots: 12:00 PM to 2:00 PM and 3:00 PM to 5:00 PM. Advance booking via their website or phone is required.
What do you take home with you?
You leave with the ball of fresh mozzarella you hand-stretched during class, an official chef's apron, and a full tasting of their cheese and wine pairing selection.
Can you stop by just to purchase cheese without taking a class?
Yes, their Elm Street location operates a retail storefront open Monday through Friday from 9:00 AM to 5:00 PM.
Plan a visit & invite your people →
Further reading: mozzco.com · Yelp · Tripadvisor · houstondairymaids.com
last checked: 2026-06-23