This southern Louisiana specialty has been produced since the 1800s. It's typically a mixture of pasteurized (usually skimmed) cow's-milk curds and half & half cream. Depending on the producer, the texture of Creole cream cheese can vary from that of a very thick sour cream to whole soft curds nestled in sour cream. This specialty is used as a topping or, especially by southern Louisianans, eaten for breakfast with salt and pepper or sugar and fruit. Creole cream cheese may be carried in some gourmet markets but is generally available outside Louisiana only through the Internet or mail order.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.