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Oka Cheese
About Oka Cheese
Oka is a semi-soft, washed-rind cheese from Oka, Quebec, Canada, originally crafted by Trappist monks in 1893. Known for its creamy, fruity, and nutty flavors, Oka cheese has a distinct copper-orange rind and a pungent aroma. Available in various types, it pairs well with nuts, fruits, and wines like Chianti and Pinot Noir. Oka remains a symbol of Quebec’s rich cheese-making heritage, continuing to be produced using traditional methods.
Key Facts
| Country of Origin | Canada |
| Specific Origin | The Laurentides, Oka |
| Milk Type | Cow |
| Texture | Semi-Soft |
What is Oka Cheese?
Oka is a semi-soft, washed-rind cheese that originated in the town of Oka, Quebec, Canada. It is known for its pale yellow color, intense aroma, and semi-firm consistency. The flavors of Oka cheese are creamy, fruity, and nutty, making it a versatile and beloved cheese. Oka cheese melts exceptionally well, which makes it a popular choice for various culinary applications.
History and Origin
Oka cheese was first produced by Trappist monks from the Notre-Dame du Lac Abbey in Oka, Quebec. The monks arrived in 1893 with a recipe for Port-du-Salut cheese, which they adapted and perfected to create Oka cheese. This cheese became an integral part of Quebec’s cheese-making heritage and remains a symbol of the region's artisanal craftsmanship. The recipe and production were later sold to the Agropur cooperative in 1981, ensuring the continuation of its traditional production methods.
Varieties
There are several varieties of Oka cheese:
- Regular: Made from pasteurized cow's milk and ripened for four weeks. Variants include Ashed, Mushrooms and Truffle, and a limited edition Maple flavor.
- Classic: Pasteurized and ripened for two months, offering a more developed flavor.
- Providence: Known for its creamy and soft texture compared to the other varieties.
- Light: Similar to Regular but with a lower fat content and always pasteurized.
- Swiss Style: Available in regular and smoked varieties.
- Oka Raclette: A version suitable for melting and used in raclette dishes.
Characteristics
Oka cheese has a pungent aroma and a soft, creamy flavor that is sometimes described as nutty and fruity. It has a copper-orange, hand-washed rind that contributes to its distinct flavor profile. Unlike common cheeses such as colby and cheddar, Oka cheese does not undergo a cheddaring process.
Pairings
Oka cheese pairs well with cashews, walnuts, pecans, apples, figs, or grapes. For beverages, it complements Chianti or Pinot Noir.
Awards
Oka cheeses have won more than twenty awards, including a CTAQ award in 2022 for the optimization of its packaging, which is now 100% recyclable with a 42.8% reduction in packaging material.
Legacy
Oka cheese bears a rich cultural legacy that distinguishes it among Canadian cheeses. It is a tangible expression of how ancestral skill is passed down from generation to generation. To this day, master cheesemakers continue to make Oka according to the original recipe, aging it in the cellars at the Oka cheese plant. Respect for tradition is one of the key ingredients in making Oka Canada’s signature fine cheese. Oka is truly legendary.
