Cream Cheese

Fromage a la Creme

Method

Cream Cheese is always made from clabbered milk. The “Cream Cheese Woman” is still as common a sight on our New Orleans streets as the Cala Woman was in the days gone by. She carries a covered basket in which are a number of small perforated tins in which the Cheeses are. In her other hand she carries a can of fresh Cream. She sells her wares to her regular customers, for the old Creoles who do not make their own Cream Cheese are very particular as to whom they buy from, and when once a good, careful, clean woman gets a “customer” she keeps her during her period of business, coming every fast day and Friday with her Cheese and Cream, for this is a great fast-day breakfast and luncheon dish.

Many of the Creoles, however, make their own Cream Cheese, as follows:

The clabber is placed in a long bag of muslin and put to drain, the bag being tied tightly and hung out over night in a cool place. When ready for use, the bag is opened and the Cheese is taken out and beaten till light. It is then placed in these perforated molds, and when the time comes for serving, it is taken out, placed in a dish, and Sweet Cream is poured over it. It is eaten with sugar or salt, more generally with sugar.

Frozen Cream Cheese is a very delicious summer dish with the Creoles. Some persons, after skimming the Cream from the sour milk, stand the pan on the back of the stove and scald the clabber with about three quarts of boiling water before putting in the bag to drain. Again, some use only the perforated tins, instead of the muslin bag, but the best results are obtained by the former ancient Creole method. Cream Cheese corresponds to the German “Schmier Kase.”