Creole Cream Cheese (1960)

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   There was a request for "Creole cream cheese."
   "Food: The Delights of New Orleans" by Craig Claiborne, NEW YORK TIMES, pg. 44:

   There are many delicacies here that are sure to attract the visitor in search of fine regional cuisine.  They include Gulf shrimp, pompano, red snapper, trout, crabmeat, oysters and Creole cream cheese.
(...)
   One of the finest delicacies available in New Orleans is Creole cream cheese.  Indescribable by most cheese standards, it is soft, delicate and has a texture that is lacking in the familiar, nationally distributed cream cheese.
      _Cheese for Breakfast_
   Creole cream cheese is available for breakfast, generally served cold in a bowl of rich milk.  Southerners sometimes savor it with salt and pepper but, to the unaccustomed palate, it is recommended with sugar and the fresh strawberries now available in the area.