Posted by John in La on May 18, 2016 at 19:22:15 from (96.33.136.54):
Creole Cream Cheese When I was a kid this cheese could be found anywhere around town as every dairy in the area made it. I believe it is a French Creole decent as I do not know if it was made in any other areas other than southern La. My mom still has the strainer cups you use to make it in her attic somewhere.
Today you may be able to find it at a couple high end restaurants but I only know of one grocery store that sells it. This store is 60 miles from my house so every time I am in the area I stop in and buy a few. I bought three 6 ounce tubs of it today that cost me almost $12 with tax. I guess when you are the only place that sells it you can charge what ever you want for it. So it is very close to a extinct food today.
This cheese is like a cross between cottage cheese and sour cream. A thick yogurt. It is made from the curds of milk that has had rennet added to it. Has a sour tart taste to it. I guess you could call it clabber. You then put the cheese in little strainer tubs to form the shape and drain off the whey. Once the cheese is made you serve it with cream skimmed off the top of milk. This gives it a sour and sweet taste as the cheese and cream clash each other.
Creole Cream Cheese and a slice of buttered toast. Yum Yum.
Do you have memories of a food from your youth that is extinct now?
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