Oka | |
---|---|
Country of origin | Canada |
Region, town | The Laurentides, Oka |
Source of milk | Cow |
Pasteurised | Sometimes |
Texture | semi-soft/creamy |
Aging time | 1–2 months |
Certification | - |
Oka is a semi-soft washed rind cheese that was originally manufactured by Trappist monks located in Oka, Quebec, Canada. The cheese is named after the town. It has a distinct flavour and aroma, and is still manufactured in Oka, although now by a commercial company. The recipe was sold in 1981 by Les Pères Trappistes to the Agropur cooperative.[1]
It was also manufactured by Trappist Monks at the Our Lady of the Prairies Monastery, located 8 miles southeast of Holland, Manitoba. A small Manitoba producer learned the process from Brother Albéric, but stopped making unpasteurized Trappist cheese in 2019 because of the cost of provincial regulations.[2]
Brother Alphonse Juin arrived at the Notre-Dame du Lac Monastery in Quebec in 1893 with a recipe for Port-du-Salut cheese. He "tweaked and adjusted" the recipe, and Oka was born.[1] Since that time, Quebec has become a major producer of Canadian Cheese.
Oka cheese has a pungent aroma and soft creamy flavour, sometimes described as nutty and fruity.[3] The cheese, which is made from cow's milk, is covered with a copper-orange, hand-washed rind. Its distinct flavour sets it apart from more common cheeses such as colby and cheddar, and does not go through a cheddaring process.
There are four types of Oka cheese:[3]
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