During the 36+ years we have been in business, we have posted many recipes for Creole cream cheese. You will find the most detailed one at our website recipe page – click here. There is also a recipe in our book, Home Cheese Making. The one below is from our original newsletter The Cheesemakers” Journal and Bob Albers submitted his recipe to our blog in
Cream Cheese Experiment by Bob Albers
My Experiment By Bob Albers Excuse me while I don my mad scientist hat. I have previously submitted an article on Creole Cream Cheese. I like it as a breakfast food. That’s how it is normally eaten hereabouts (Mandeville, Louisiana). There are a couple of things that have troubled me about the recipe and method that just don’t seem right. First of all, it is
Creole Cream Cheese with Bob Albers
Bob Albers of Mandeville, Louisiana is a retired electronics engineer who has traveled all around the country and the world. When he was a manager, he made sure his engineers wrote their directions carefully, reasoning that the directions are at least as important as the product. He definitely practices what he “preached” and we appreciate the attention he gave to his recipe for Creole cream