Creole Cream Cheese
Whether eaten as a part of a meal savory or sweet, Creole Cream Cheese is a celebrated part of the New Orleans culinary tradition that dates back 150 years to the region's first French settlers. This cheese is similar to Neufchatel and other fresh farmhouse style cheeses with a taste somewhere between ricotta and crème fraiche, and with an underlying hint of buttermilk. Creole Cream Cheese is customarily served with a sprinkle of sugar, drizzle of syrup, or mixed with fresh fruit, as well as eaten spread on bread or crackers.
With the establishment of state dairy regulations, Creole Cream Cheese began to disappear along with its small dairy producers, as they could not afford the investment required to meet these new regulations. Traditionally-made Creole Cream Cheese was relegated to the collective food memory past of New Orleans, until John Folse of Gonzales, Louisiana and Kenny Mauthe of Mauthe's Dairy began producing and marketing this local favorite.
The Shenandoah Valley was once a center for dairy processing. Milk from family-run dairies flowed into town to be transformed into bottled milk, ice cream, butter, buttermilk and cheese. Today, small-scale dairies have largely disappeared from the Valley because of economic pressures and an outdated system of milk pricing. (more...)