Creole cream cheese vs Fromage blanc
Creole cream cheese
Facts
- Milk
- Cow
- Texture
- Fresh
- Type
- Fresh
- Rind
- No rind
- Country
- United States
- Place
- New Orleans, Louisiana
Creole cream cheese is a fresh cow's milk cheese from New Orleans, Louisiana. It is a soft farmer-style cheese, closer to a loose clabber than to a dense brick of modern cream cheese. The curds are mild, slightly tart, and a little sweet. People often eat them with cream, sugar, or fruit at breakfast. A savory plate with salt and pepper is just as traditional in the city.
Fromage blanc
Facts
- Milk
- Cow
- Texture
- Fresh
- Type
- Fresh
- Rind
- No rind
- Country
- France
Fromage blanc is a fresh cow's milk cheese from France, soft and white, with no rind and no aging. The name means white cheese, and the body is smooth enough to eat with a spoon. Makers set the milk with lactic cultures, then drain the whey until the curd is thick but still moist. A plain pot tastes mildly tangy, like cultured cream that has been lightly soured. It belongs with yogurt and quark, not with pressed wheels that sit on a board for a long time.