Bushra Griffith
Louisiana is a state with a rich culinary history, and its cheeses are no exception. From Creole cream cheese to award-winning goat's milk cheeses, Louisiana's dairy offerings are as diverse as they are delicious. In recent years, the state has seen a resurgence in traditional cheeses, with some varieties even being offered by large ice cream companies and supermarkets. Louisiana is also home to the St. James Cheese Company, a cheese shop and restaurant that has been serving artisanal and farmhouse cheeses to New Orleans since 2006. In addition to dairy cheeses, the state also boasts its own specialty cheese made from meat—the famous hog's head cheese, a terrine-like meat spread that is spread on crackers or used as a sandwich filling.
| Characteristics | Values |
|---|---|
| Cheese Shop Name | St. James Cheese Company |
| Location | New Orleans, Louisiana |
| Founders | Richard and Danielle Sutton |
| Year of Opening | 2006 |
| Number of Locations | 2 |
| Menu Items | Small plates, sides, sandwiches, cheese |
| Types of Cheese | Creole cream, French brie, Danish bleu, cheddar, goat's milk, cow's milk, Camembert |
| Other Products | El Guapo Bitters |
| Other Information | The Gold Seal Creamery in New Orleans was the last Creole cream cheese factory, operating from 1920 to 1986 |
| Hog's head cheese is a specialty in Louisiana, though it does not contain dairy |
Explore related products
What You'll Learn
Creole cream cheese
In recent years, Creole cream cheese has experienced a resurgence, with chefs and bakeries incorporating it into their menus. It is now a popular flavor in ice cream shops in New Orleans and is also used in cheesecakes and custards. Creole cream cheese is also featured in cookbooks, such as the Encyclopedia of Cajun and Creole Cuisine, which includes instructions on making the cheese at home.
The process of making Creole cream cheese is intensive and requires careful handling of the milk and curds to achieve the desired texture and flavor. The milk is warmed to a specific temperature, and the curds are cut and drained to release the whey. The solids are then transferred to a cheesecloth and hung over a bowl to catch the whey, and the cheese is stored in an airtight container in the refrigerator.
The Birthplace of Stilton Cheese: A Historical Overview
You may want to see also
Goat's milk cheese
Louisiana is home to several goat milk cheese producers, including Southern Maids Dairy and "Goat Lady" Wanda Barras. Southern Maids Dairy, located in Franklinton, is a family-run business that sells pasteurized goat's milk and a variety of goat milk products, including chevre, feta, cheesecakes, and seasonal eggnog. The dairy is known for its high-quality, small-batch, additive-free cheeses, with the founders Nathan and Erin Miller stating that they make cheese every day to ensure freshness. Their products can be found at the Red Stick Farmers Market and in various restaurants in New Orleans and Baton Rouge.
Wanda Barras, on the other hand, is a farmstead cheese maker from St. Martinville, Louisiana. She sells her award-winning Belle Ecorce goat's milk cheeses at the Red Stick Farmers Market in Baton Rouge. Barras' cheeses are officially "farmstead," meaning she uses milk from her own herd of Nubian and La Mancha goats. Her cheeses have been described as delicious and vibrant, with a complex flavor profile and texture that sets them apart from typical supermarket varieties.
Southern Maids Dairy has also gained attention for its Creole cream cheese, a traditional Louisiana cheese that had been endangered and difficult to find. Creole cream cheese is a mild, unripened cheese with a long history in the state, brought by French and German immigrants in the 18th and 19th centuries. It is often eaten with fresh fruit or spread on toast with salt and pepper, and Southern Maids Dairy is currently one of the few sources for this unique cheese.
In addition to these prominent producers, Louisiana is also home to other goat milk cheese makers, such as Circle M Farms, which supplies goat milk to Southern Maids Dairy. Circle M Farms is located about 100 miles northwest of Baton Rouge and is home to a herd of ADGA registered purebred Alpine, Nubian, and Saanen dairy goats. These goats are milked twice a day and are given names inspired by Southern culture.
Watsonia Cheese: A Tasty Treat from Victoria, Australia
You may want to see also
Cow's milk cheese
While there is no specific mention of cow's milk cheese made in Louisiana, there are a few options for cheese lovers in the state. The St. James Cheese Company in New Orleans offers a range of artisanal and farmhouse cheeses, including French brie and Danish bleu cheese. They also have a variety of small plates, sides, and sandwiches that feature cheese.
Another option for cheese lovers in Louisiana is Creole cream cheese, which is listed in the Ark of Taste, an international catalog of heritage foods in danger of extinction. While its popularity declined during the second half of the 20th century, it is still available at some specialty stores and has had a recent resurgence. Creole cream cheese can be enjoyed on French bread or cornbread, and it has even been featured as an ice cream flavor by companies like Baskin Robbins and Blue Bell Creameries.
In addition to these options, there are also some farmstead cheese makers in Louisiana, such as "Goat Lady" Wanda Barras from St. Martinville, who sells her award-winning goat's milk and cow's milk cheeses at the Red Stick Farmers Market in Baton Rouge. Barras' cow's milk cheeses include at least three regular varieties of bleu and a Camembert, which is described as having a more complex flavor profile and texture than the typical supermarket Camemberts.
Louisiana also has a unique specialty called hog's head cheese, which is a terrine-like meat spread made from boiled scraps of pig, including the feet. This "cheese" is dairy-free but not vegan, and it used to be a staple in deli and butcher shops in the region. Hog's head cheese can be spread on crackers, used as a filling for sandwiches, or even cubed and consumed like cheese.
Cheese for Nachos: The Ultimate Melty Combo
You may want to see also
Explore related products
Hog's head cheese
The origins of hog's head cheese lie in the American South, where enslaved people and their descendants created the dish using offal and pig scraps. It is said that poet Maya Angelou would buy pork scraps from the butcher to make her own hog's head cheese. Despite its history, the dish is not widely appreciated by the descendants of its creators. In fact, many African Americans in the region lament that younger generations do not understand the historical significance of this resourceful dish.
Today, hog's head cheese is a disappearing specialty. While it used to be a staple in delis and butcher shops, it is now harder to find. Some artisanal meat purveyors in Louisiana continue to make the dish, adding their own creative twists with ingredients like jalapeños and setting the "cheese" in festive moulds for the holidays.
The Traditional Pepperoni and Cheese Recipe Explained
You may want to see also
St. James Cheese Company
Louisiana is known for its Creole cream cheese, which is listed in the Ark of Taste, an international catalog of heritage foods in danger of extinction. Several dairies in South Louisiana have offered Creole cream cheese in the past, and it is still available at some food retailers in the region. In addition to this, the state also boasts other cheeses, such as those produced by "Goat Lady" Wanda Barras, who makes her award-winning cheeses with milk from her herd of Nubian and La Mancha goats.
The company often partners with local libations companies to create unique, flavored cheeses. For example, they collaborated with El Guapo Bitters to create a custom Willoughby washed in El Guapo's Cuban Bitters, a Caribbean-style blend featuring sour orange, coriander, lime, and cinnamon. This cheese is then aged for about 6 weeks, resulting in a final product that retains the coriander note with added layers of flavor.
Cheese and Moon: Wallace and Gromit's Lunar Adventure
You may want to see also
Frequently asked questions
Creole cream cheese is a type of cheese that was historically eaten on French bread or cornbread in the Southern United States. It is listed in the Ark of Taste, an international catalog of heritage foods in danger of extinction. It used to be offered by several dairies in South Louisiana, including Borden's, Gold Seal, and Barbe's.
"Goat Lady" Wanda Barras sells her award-winning Belle Ecorce goat's milk cheeses at the Red Stick Farmers Market in Baton Rouge. Her cheeses are considered "farmstead" because she uses milk from her own herd of Nubian and La Mancha goats. She also produces aged cow's milk cheeses, including Camembert and several varieties of bleu.
Hog's head cheese is a specialty in Southern Louisiana that is made from boiled scraps of pig, including the feet. The cooked fat acts as a gelatinous binding agent, and the meat is preserved in vinegar. It is dairy-free and usually spread on crackers or used as a filling for po'boys.
The St. James Cheese Company, located in New Orleans, offers artisanal and farmhouse cheeses, including French brie and Danish bleu cheese.
