A tangy, lightly cultured fresh cheese — soft curds in a little cream — eaten with sugar, fruit, or salt and pepper. A nearly lost New Orleans breakfast tradition revived in recent years.
Creole cream cheese is a taste of old Black and Creole New Orleans breakfast tables, a farmstead dairy tradition that nearly disappeared before local makers revived it. It is a link to the city's small-dairy past and a homemade-fermentation heritage.
Because it is a cultured fresh cheese, Creole cream cheese carries live cultures along with the calcium, protein, and B12 of dairy — closer to a fresh farmer's cheese or quark than to processed cream cheese. The lactic-acid fermentation makes it more digestible for some, and its high protein and probiotic content make it a quietly good breakfast food.
Traditionally clabbered skim milk cultured into soft curds, drained, and served in a little cream. Eat it with fresh fruit and a touch of honey, or savory with salt, black pepper, and herbs. To keep it light, use it as a high-protein base for fruit breakfasts and skip heavy added sugar and cream.
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