Creole cream cheese is milk curd mixed with clabber cream.
It is generally only available in South Louisiana. It used to be made only by small family dairies there, and it almost died out with them. It would vary a bit between the family dairies; some versions would be smooth like cream cheese, other varieties would have curds and some whey showing in them. Many people lament the passing of versions they used to buy at the various dairies.
Versions nowadays taste like very thick, very tart sour cream. Modern pasteurization laws make it very difficult to make the true clabber cream that is needed.
Creole cream cheese is used as a topping for fruit or spread on toast. It is often served with breakfast in New Orleans.
There are many recipes on the web for making your own at home.
Sour Cream, Greek Yoghurt
Will keep for a few days in refrigerator.