Comments on: Creole Cream Cheese Recipe

By: Renee

Renee — Thu, 25 Jun 2009 01:53:20 +0000

My mom regularly makes creole cream cheese. She’s never had a problem until just recently. She made a batch and it didn’t set right. She described it as putty like – any ideas of what might have happened?

By: Renieri

Renieri — Sun, 10 May 2009 05:29:03 +0000

You can get fabolous cream also by means of Italian cheese products such as Pecorini and Marzolini!

By: Nancy

Nancy — Sun, 22 Feb 2009 18:43:58 +0000

I am glad that I found your website. My husband is absolutely in love with creole cream cheese. We recently were able to come across some fresh cow’s milk that has not had anything done to it. He does not care for Chef John Folse’s because it is way too expensive in his way of thinking. Now I can make it for him here at home. We live in Belle Rose, LA. It is a shame that more manufacturer’s don’t make it available.

By: Louise

Louise — Sat, 20 Sep 2008 16:19:48 +0000

I live in Australia, is there anything at all which could be used to substitute in the creole cream cheese recipes? Is Philidelphia cream cheese similar? We made the icecream with Philly’s – it was delicious, but we are wondering if it is as it should be.

By: Cajun Paul Schultz

Cajun Paul Schultz — Wed, 10 Sep 2008 12:30:36 +0000

You sure made my day when I found you on my Computer.
I was raised in New Orleans, educated in New Orleans
and Baton Rouge and learned to cook from my Mother
since I was 10yrs. of age.My Mother got her recipe for
Creole Cream Cheese in 1929 from a Creole friend while
“making groceries” at the French Market. A fire in 1940
destroyed our home in Irmadale and the recipe for Creole
Cream Cheese was lost. NOW,from you, I have found a similar
recipe. Thanks for bringing back a Delectable Creole Dish.
Now living in Clearwater, Florida I can share this lost
recipe with friends who love Creole and Cajun Cuisine.
As a Cajun would say…”Un bon diner Cajun excite l’esprit
tandis qu’il adouci le coeur”
Merci mon ami!

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!