Comments on: Creole Cream Cheese Recipe

By: Danno

Danno — Sun, 17 Aug 2008 03:59:37 +0000

Michael - The puffed out containers are a big red flag that tells me that they are spoiled. Don’t take the chance. I always say, trust your nose as well as your instinct. If you question it, toss it.

By: Michael J. Vaughn

Michael J. Vaughn — Sat, 16 Aug 2008 16:08:27 +0000

I recently bought 2 tubs of Creole Cream Cheese from Bittersweet Dairy, and cannot decide if it is spoiled. When I opened the tubs, both of which were puffed out significantly, the contents were of the consistency of very watery cream cheese, not at all smooth and velvety. The taste was at least as sour as commercial sour cream. Can anyone tell me if this is spoiled. Thank you very much.

By: Nola Cuisine » Homemade Creole Cream Cheese Ice Cream

Nola Cuisine » Homemade Creole Cream Cheese Ice Cream — Wed, 09 Jul 2008 04:11:22 +0000

[…] is the latest batch of Creole Cream Cheese Ice Cream, made from the Creole Cream Cheese which I made the other day. It’s texture is like velvet, and the flavor like frozen […]

By: Sharon Centanne

Sharon Centanne — Fri, 15 Feb 2008 21:24:37 +0000

I am not aware of a book about the Gold Seal Creamery, but there was an article in the Times-Picayune in 1986 about the time Sam Centanni sold the creamery. Perhaps it is on microfilm at the NOLA Public Library? I would love a copy, as I lost my copy years ago. I still have leftover unused carton and lids from the creamery Sam gave my husband when we met him in 1986. We also have a metal part of a machine that filtered the cream or milk. Check out the website to see photos my husband took in 1986 of the creamery. Sam was my father-in-law’s second cousin.

Sharon Centanne
Centanni/Centanne Family Historian

By: conchetta reed

conchetta reed — Wed, 06 Feb 2008 19:00:11 +0000

It was mentioned in your post that creole cream cheese was sold only in LA. I want to share with you that it was sold on the MS Gulf Coast, delivered every day. I was born & raised in Pass Christian. I ate creole cream cheese nearly every day. Sometimes, as a child, I would sneak it out of the fridge & eat the whole cup! i never could get enough. It was my very favorite. Didn’t need any sugar, didn’t need any fruit. I took mine neat! It was sold already swimming in heavy cream. Ah, food for the gods!

I left the coast in 1983. All these years, I have said I would give my “kingdom” for just one cup of that wonderful cheese. I thought about making it, but had no idea where to start. Non-coast people don’t even know what is!

So, thank you, thank you, for the recipe. Now I will make some and I will even be willing to eat some of it Josephs’ way! It sounds delicious.

I had a brain-storm about the rennet that I would like to share with other commenters. I’m going to contact the several colleges in this area, some of which should have agriculture depatments. They surely would sell you a little rennet & it could be picked up locally. If not sucessful, I will use the link on your post.

I can hardly wait to start a batch!

By: Joseph R.

Joseph R. — Mon, 22 Oct 2007 20:27:47 +0000

Born and raised in the New Orleans area. My people always seasoned their Creole Cream Cheese with an optional pinch of salt and a generous application of coarse ground black pepper. It was always accompanied with fresh, New Orleans style french bread. A treat served for breakfast or sometimes for lunch.
Kick it up a notch by adding a dollop of heavy cream.
To this day, I detest sugar on Creole Cream Cheese.

By: Anne Lapeyrouse Parr

Anne Lapeyrouse Parr — Mon, 08 Oct 2007 01:32:27 +0000

I’m yet another 40-something-year-old Cajun who grew up eating Creole Cream Cheese at my maw-maw’s house. She mostly served it with fresh peaches and a little sugar. For the Fourth of July and Labor Day, she always made Creole Cream Cheese ice cream. The men and boys would take turns cranking the handle on the old wooden tub. I remember the anticipation of the frozen dessert.

At the Chef John Folse Culinary Institute in Thibodaux, Louisiana, we often use the ready-made Bittersweet Dairy brand product in recipes. Creole Cream Cheese mashed potatoes and Creole Cream Cheese Cheesecake are favorites in our kitchen.

Thanks for bringing back the memories! Question for Dennis Flynn: is there a book about Centanni’s Gold Seal Creamery? I would love to read it.

Anne Parr, Assistant Dean
Chef John Folse Culinary Institute

By: Carolyn Cohen

Carolyn Cohen — Tue, 02 Oct 2007 14:03:32 +0000

I just came back from NO and had the best weekend ever and this New England girl had her first taste of creole cream cheese when the love of my life (He is New Orleans born and raised)shared this with me. So now I will have to make this for him. Thanks for posting the recipe and I hope I can get rennet in New Hampshire.

By: Diane Seelig Sidel

Diane Seelig Sidel — Sat, 15 Sep 2007 16:48:25 +0000

I am originally from N.O. and now reside in Mobile, Alabama. My Mom used to make Creole Cream Cheese.
I also miss the Cream cheese ice cream that was available at K&B drugstore.
You can tell it has been quite a while since I’ve lived in N.O.
My favorite place to eat was Delmonico’s restaurant.
Thank you for this publication and your TV series.
Diane Seelig Sidel

By: Miriam

Miriam — Wed, 07 Feb 2007 04:15:14 +0000

I make Creole Cream Cheese with 1/2 tablet of rennet. Works great, when finished I pour heavy cream over the cream cheese before eating. Closest thing to New Orleans you can get. Unless you have a Dorignac’s in your town. I am a transplanted cajun in Texas.