Creole cream cheese was once a widely eaten favorite, served most often for breakfast with half-and-half and sugar or fancied up with fresh fruit—strawberries being the classic. It was available in every store, sometimes from several sources. Then it came close to disappearing completely. In the last few years, some small dairies on the North Shore—Mauthe’s and Smith’s—have begun making it again.
Creole cream cheese is clabber—the solid part of milk that has turned and separated. Th