Cream Cheese

Fromage a la Creme

Preparation info

    • Difficulty

      Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

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