August is a brutal weather month in New Orleans, so the Crescent City Farmers Market has always come up with innovative ways to lure customers out to sweat and shop. In the early 1990s, the Learned Festival of Heat was a regular part of the campaign.
The largest August crowd ever seen at the market came out on August 28, 1999, to learn how to make a vanishing New Orleans classic, Creole cream cheese. The original indigenous cheese of the area had been abandoned by all of the large commercial enterprises that had gobbled up our local dairies during the latter part of the twentieth century.
Trying to stay cool under a wide-brimmed palmetto hat, I taught shoppers how to make this delicious treat at home. When you consider that this process involves leaving a dairy product out at room temperature for eighteen to twenty-four hours before consuming it, Creole cream cheese is a clear illustration of how unusual some of our native tastes are in comparison with the rest of America.
Note: You can make your own cheese molds by using a soldering iron to poke holes in plastic pint containers.
This recipe, while from a trusted source, may not have been tested by the CHOW food