Creole cream cheese is a form of farmer cheese that is common in the New Orleans area, made from skim milk, buttermilk and rennet. It has a mild, slightly sweet taste and is frequently mixed with cream, sugar and fruit and served as a dessert. It is often used to make Creole cream cheese ice cream.
Creole cream cheese is listed in the Ark of Taste, an international catalog of heritage foods in danger of extinction, maintained by the global Slow Food movement.
Creole cream cheese's popularity declined during the 1970s and 1980s. and it has become difficult to find. Several dairies in South Louisiana have offered creole cream cheese in the past, including Borden's, Gold Seal and Barbe's. More recently it was still available at Dorignac's Food Center on Veterans Boulevard in Metairie.
New Orleans native David Guas offers creole cream cheese at his Bayou Bakery in Arlington, Virginia served with buttermilk biscuits and pepper jelly. The New Orleans Museum of Art (NOMA) included creole cream cheese as part of its 2012 "Art You Can Eat" demonstrations, with Leah Chase making it. In New Orleans, Red Fish Grill on Bourbon Street serves a peppery barbecue Gulf shrimp with Creole cream cheese grits.
The intensive process required to make creole cream cheese, a yogurt-like and slightly sweet concoction, has made a comeback including with a cheesecake recipe from the Mauthe (pronounced Moh-tay) family of McComb, Mississippi who operate the Progress Milk Barn, nearly destroyed by Hurricane Katrina.
Read more about Creole Cream Cheese: Creole Cream Cheese Ice Cream
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