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	Creole cream cheese crème pralinée crème renversée cremino; pl. cremini Creole cream cheese Creole mustard Crescenza cheese Cuba libre Definition: [KREE-ohl] This New Orleans specialty has the texture of very thick sour cream and a slightly more tart flavor. It's used as a topping or, especially by southern Louisianans, eaten for breakfast with salt and pepper or sugar and fruit. Creole cream cheese may be carried in some gourmet markets but is generally available outside Louisiana only through mail order. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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