What cultured Louisiana dairy product is traditionally made from skim milk and used in Creole cooking?

Creole cream cheese is the cultured Louisiana dairy product traditionally made from skim milk and used in Creole cooking.

It is a soft, mildly tangy cheese historically associated with New Orleans and southeastern Louisiana. Traditional production cultures skim milk, allowing it to thicken into a fresh cheese with a texture between yogurt and cottage cheese.

Creole cream cheese was commonly eaten at breakfast, sometimes with cream and sugar, and it also appears in desserts and savory preparations. It is not simply another name for cottage cheese: cottage cheese has distinct curds, while Creole cream cheese is generally smoother and more spoonable. Commercial availability has varied, but the ingredient remains part of Louisiana’s culinary heritage.