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Creole Cream Cheese is milk curd mixed with clabber cream.

It is generally only available in South Louisiana. It used to be made only by small family dairies there, and it almost died out with them. It would vary a bit between the family dairies; some versions would be smooth like cream cheese, other varieties would have curds and some whey showing in them. Many people lament the passing of versions they used to buy at the various dairies.

Versions nowadays taste like very thick, very tart sour cream. Modern pasteurization laws make it very difficult to make the true clabber cream that is needed.

Creole Cream Cheese is used as a topping for fruit or spread on toast. It is often served with breakfast in New Orleans.

There are many recipes on the web for making your own at home.

Substitutes
Sour Cream, Greek Yoghurt

Storage
Will keep for a few days in refrigerator.

See Also:

Clabber Cream

Other entries for: Cream Cheese

Cream Cheese, Creole Cream Cheese, Rondelé Cheese

Other entries for: Fresh Cheeses

Cottage Cheese, Curd Cheese, Fresh Cheeses, Fromage Blanc Cheese, Fromage Frais, Mascarpone Cheese, Mató Cheese, Neufchâtel Cheese, Panela Cheese, Pot Cheese, Quark Cheese, Queso Blanco Cheese, Queso Fresco, Queso Quesadilla, Requesón Cheese, Ricotta Cheese, Yoghurt Cheese, Zufi Cheese

Other entries for:

Soft Cheeses
Añejo Cheese, Banon Cheese, Boilie Cheese, Boursin Cheese, Brie Cheese, Brillat-Savarin Cheese, Bruss Cheese, Burrata Cheese, Caboc Cheese, Camembert Cheese, Chèvre Frais, Cornish Yarg Cheese, Crottin de Chavignol Cheese, Crowdie Cheese, Cumulus Cheese, Edel de Cléron Cheese, Feta Cheese, Feuille d'automne Cheese, La Tur Cheese, Lancashire Cheese, Le Veillon Cheese, Lymeswold Cheese, Mitzithra Cheese (Fresh), Oaxaca Cheese, Oxford Isis Cheese, Pié d'angloys, Pithiviers Cheese, Squacquerone Cheese, St-Nectaire Cheese, Tarapatapom Cheese, Telemes Cheese, Vacherin Chaput Cheese, Vacherin Mont d'Or, Wensleydale with Cranberries

Other entries for:

Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese

Other entries for:

Dairy
Butterfat, Butter, Milk, Nondairy Topping