Mauthe remembers it being eaten on French bread in some areas and on cornbread in other parts of the Southern United States.

Several dairies in South Louisiana have offered creole cream cheese in the past, including Borden's, Gold Seal and Barbe's.

[6] The Gold Seal Creamery that was the last Creole cream cheese factory in New Orleans operated from about 1920 to 1986 and its blond-brick building constructed in 1954 is being converted into loft apartments.

New Orleans native chef David Guas offers creole cream cheese at his Bayou Bakery, Coffee Bar & Eatery in Arlington, Virginia, served with buttermilk biscuits and pepper jelly.

[1][5] The intensive process required to make creole cream cheese, a yogurt-like and slightly sweet concoction, has made a comeback including with a cheesecake recipe from the Mauthe (pronounced: /ˈmoʊ.teɪ/; MOH-tay[10]) family of McComb, Mississippi, who operate the Progress Milk Barn, nearly destroyed by Hurricane Katrina.

[1][12] The USDA cracked down on dairies over concerns about spoilage and added regulations over milk and cheese production;[when?]