Creole cream cheese
Type | Farmer cheese |
---|---|
Course | Breakfast |
Place of origin | United States |
Region or state | New Orleans |
Invented | 1800s |
Main ingredients | Skim milk, buttermilk and rennet |
Creole cream cheese is a form of
In homes it was traditionally eaten for breakfast and served with cream, fruit, or sugar;[2] it can also be served on toast with butter, salt and pepper.[3]
History
This section needs additional citations for verification. (August 2021) |
According to Mauthe of Mauthe's Progress Milk Barn Archived 2018-12-05 at the Wayback Machine, an artisan dairy credited with helping resurrect the dish,[4][5] Creole cream cheese originated in the 1800s among people of French ancestry. Instead of forming the curds, they are said to have hung the clabber in a mesh bag in a tree and let the whey drain off.
Creole cream cheese was served in a bowl and cream was poured over it. Mauthe remembers it being eaten on French bread in some areas and on cornbread in other parts of the Southern United States.
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 second half of the 20th century and it became difficult to find. Several
Resurgence
More recently, creole cream cheese has had a resurgence. New Orleans native chef
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: /ˈmoʊ.teɪ/; MOH-tay[10]) family of McComb, Mississippi, who operate the Progress Milk Barn, nearly destroyed by Hurricane Katrina.[11]
Creole cream cheese ice cream
Creole cream cheese ice cream is also a Louisiana tradition.
See also
References
- ^ ISBN 9781604731279.
- ^ Tucker 2009, p. 172.
- ^ "Homemade Creole Cream Cheese". Food Network. Archived from the original on 2012-07-24. Retrieved 2013-05-08.
- ^ "Kenny Mauthe". Southern Foodways Alliance. Archived from the original on 2011-06-01. Retrieved 2013-05-09.
- ^ ISBN 9781603581646.
- ^ Laborde, Errol (May 1, 1998). "The cream team: Last of the Creole cream cheeses". New Orleans Magazine. Archived from the original on September 24, 2015. (subscription required)
- ^ Rebecca Mowbray Creole cream cheese factory in Mid-City turning into loft apartments April 08, 2011 Updated: Saturday, April 09, 2011 The Times-Picayune
- ^ Susan Langenhennig (May 24, 2012). "New Orleans native and chef David Guas returns home to take the stage at NOWFE". NOLA.com.
- ^ "Art You Can Eat at NOMA". Gambit Weekly, bestofneworleans.com. June 12, 2012. Archived from the original on December 11, 2013. Retrieved June 13, 2012.
- ^ Kenny Mauthe interview. Southern Foodways Alliance. 10 September 2019. Retrieved 15 June 2023.
- ^ accessed 6-24-2012 Mauthe's Milklady Cheesecake Progress, MS Appetite for Life, Southern Hospitality (with Andrew Zimmern) Archived May 1, 2012, at the Wayback Machine
- ISBN 9780394752754.
- ^ Steve Garbarino (June 8, 2012). "Throw a Sno-Ball". The Wall Street Journal.
- ^ What’s Going On With Ice Cream? May 24, 2012 Smithsonian.com
- ^ "Louisiana inspired ice cream flavor" Archived 2013-04-21 at the Wayback Machine, April 3, 2013 KATC.com (News 3)
- ^ Beth Colvin, "Englishman finds N.O. flavors for ice cream" Archived 2016-03-04 at the Wayback Machine, The Advocate, April 24, 2013.