Spatula Diaries: The Curious Case of Creole Cream Cheese

“I recently returned from a research trip to Mauthe’s Progress Milk Barn in southern Mississippi, currently the only purveyor around consistently making Creole cream cheese,” writes 225 food blogger Maggie Heyn Richardson. “The dish is a tangy, pleasing farmhouse cheese with deep Louisiana roots. Its flavor falls somewhere between sour cream and plain yogurt, but with a consistency like creamy flan. Those who ate it growing up have powerful memories of its silky feel and its ability to be taken in either sweet or savory directions. Many families served it with sugar and fresh fruit. Others slapped it on dense bread and topped it with cracked black pepper. Personally, I love it on a sliced, toasted baguette with fresh tomato, basil and kosher salt.” Click here to learn about other ways to serve Creole cream cheese in this week’s Spatula Diaries.