Andy Montoya
Oka cheese is a semi-soft washed rind cheese that was originally manufactured by Trappist monks in Oka, Quebec, Canada. The cheese is named after the town and is known for its distinct flavour, aroma, and texture. With a range of colours from ivory to straw yellow to orange-red, Oka cheese has a subtle butteriness to its rind and a rounded lactic tang. When serving Oka cheese, it is important to note that the cheese has a strong aroma and may be unappetizing to some if not stored properly. It is often served with fresh bread, confit, fig jam, and melba toasts.
| Characteristics | Values |
|---|---|
| Texture | Semi-soft, pliable, smooth, and homogenous |
| Colour | The paste ranges from ivory to straw, while the rind is reddish-orange |
| Flavour | Subtle, with hints of butter and toast; flavours intensify with age |
| Aroma | Distinct |
| Type of Cheese | Washed rind |
| Place of Origin | Quebec, Canada |
| Manufacturer | Trappist monks |
| Storage | Wrap in tin foil and plastic in a sealable bag and store in the fridge |
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What You'll Learn
Storage and shelf life
When storing Oka cheese, it is recommended to wrap it in tin foil and then plastic before placing it in a sealable bag. This will help to extend its shelf life in the fridge, where it can be stored for up to 4 weeks. The cheese's strong aroma may become more pronounced over time, and any whitish mould that forms on the cheese should be cut off before consumption.
Oka cheese is a semi-soft washed rind cheese, with a distinctive flavour and aroma. The rind is typically straw yellow to orangey-red, while the interior is a pale yellow. The cheese's texture is smooth and homogeneous, with a subtle butteriness. The flavour of Oka cheese intensifies with age, so it is important to note that the longer it is stored, the more pronounced its flavour will become.
The cheese is named after the town of Oka in Quebec, Canada, where it was originally manufactured by Trappist monks. It has a unique history, with a recipe that was tweaked and adjusted by Brother Alphonse Juin upon his arrival at the Notre-Dame du Lac Monastery in Quebec in 1893. The monks made the cheese until around 1974 when they licensed the rights to a dairy conglomerate, now called Agropur.
Today, Oka cheese is still manufactured in Oka but by a commercial company. The "classic" version produced by Agropur is aged for 60 days, which is a shorter ageing period than the traditional method used by the monks. Despite the change in production, Oka cheese remains a beloved Canadian cheese, known for its distinct flavour and aroma.
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Serving suggestions
Oka is a semi-soft, semi-firm cheese with a strong aroma and a distinctive flavour. It is made from cow's milk and is named after the town of Oka, Quebec, Canada, where it was originally manufactured by Trappist monks. The cheese has a washed rind that can range in colour from straw yellow to orangey-red, and the interior is a pale yellow. The rind has a subtle taste of butter, and the cheese itself has hints of butter and toast, with flavours that intensify with age.
When it comes to serving Oka cheese, there are several options to consider:
- As part of a cheese platter: Oka cheese can be the star of a cheese platter, served alongside fresh bread, crackers, and other complementary cheeses. Its unique flavour and aroma make it a standout item on any cheese board.
- With fig jam and melba toasts: For a sweet and savoury combination, Oka cheese can be paired with fig jam and melba toasts. The sweetness of the jam will balance the tanginess of the cheese, creating a delicious contrast.
- In recipes: Oka cheese can be used in various recipes due to its meltability. It can be added to grilled cheese sandwiches, quesadillas, or even melted on top of soups or pasta dishes. Its distinctive flavour will enhance any dish.
- With wine: Oka cheese pairs well with certain wines, particularly Burgundy reds or zinfandel. Serving the cheese with a glass of wine can enhance the overall tasting experience and create a sophisticated offering.
- On its own: Oka cheese can also be enjoyed on its own, allowing its unique flavour and aroma to take centre stage. Sliced or cubed, Oka can be a simple yet elegant offering, perfect for those who appreciate the pure taste of cheese.
When serving Oka cheese, it is essential to consider the quality and freshness of the cheese. It should be stored properly and consumed within a reasonable timeframe to ensure optimal taste and texture. Additionally, some people choose to eat the rind, while others prefer to remove it before serving, depending on personal preference.
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Taste and aroma
Oka cheese is a semi-soft washed rind cheese that was originally manufactured by Trappist monks in Oka, Quebec, Canada. The cheese is named after the town and is still manufactured there today, although now by a commercial company.
Oka cheese has a distinct flavour and aroma. The rind has a subtle taste of butter, while the cheese itself has a rounded lactic tang with hints of butter and toast. The aroma is strong and pungent, and some have likened it to the smell of dirty socks or rotten garbage. However, despite the off-putting aroma, the cheese is said to be delicious. The flavours of Oka cheese intensify with age. The cheese is naturally lactose-free, so it can be enjoyed by everyone.
Oka cheese pairs well with a Burgundy red or a Zinfandel wine. It can be served with fresh bread and a confit, or with fig jam and melba toasts. The cheese melts well and can also be wrapped in tin foil and plastic and stored in the fridge for up to four weeks.
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The history of Oka cheese
Oka cheese is a semi-soft washed rind cheese that was originally manufactured by Trappist monks in Oka, Quebec, Canada. The cheese is named after the town, which sits on the north side of the Ottawa River, just as it flows into Lac des Deux Montagnes, about an hour outside Montreal. The monks of the Cistercian Abbey of Notre-Dame du Lac, also known as the Abbaye Cistercienne d'Oka, heavily influenced the creation of Oka cheese.
The monks of Oka Abbey were able to sustain themselves on the sales of their cheese for over 75 years until they sold the rights to the cheese in 1981 to Les Pères Trappistes, who then sold the recipe to the Agropur cooperative. The cheese is still manufactured in Oka, but now by a commercial company. The original Oka Abbey was sold to the non-profit group Oka Abbey Corp in 2006 and turned into a tourist and educational site. The monks of Oka have since moved to a smaller, more modern monastery and continue to sustain themselves with their consumables at Abbaye Val Notre-Dame.
Oka cheese was born when 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. Within a few years, the monastery created an agricultural school through an affiliation with the Université de Montréal. The Trappist monastery became well known for its Port-Salut cheese, made from a Breton recipe brought with them from France.
Oka cheese has a distinct flavour and aroma, described as nutty and fruity, with a subtle butteriness. It is made from cow's milk and is covered with a copper-orange, hand-washed rind. The paste ranges in colour from ivory to straw, with the rind being closer to the classic reddish-orange of most washed rind cheeses. The flavour intensifies with age. The regular Oka has a milder flavour than the longer-ripened "Classic" Oka, with a fresh but rounded lactic tang and hints of butter and toast.
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How to spot when it's gone bad
Oka cheese, a Canadian cheese made in the Quebec village of Oka, is a firm, washed-rind cheese with a fat content of 28% and a protein content of 22%. It is made from pasteurized cow's milk and has a mild, smooth, and pleasant texture with a faint hazelnut and buttery taste. It is slightly nutty and fruity, and light and refreshing. Oka cheese can be roasted, grilled, melted, or grated.
- Check for a change in colour or texture, an off-putting smell, or the presence of moulds or spots.
- Spoiled cheese may show signs of mould growth or discoloration. While some mould on cheeses is safe to eat (such as on blue cheese), other types of mould can be harmful and should be discarded immediately. Discolouration can also occur due to oxidation or exposure to air, resulting in a slimy or sticky texture.
- In terms of smell, spoiled cheese may emit an ammonia-like odour or have a strong pungent smell that is different from its usual aroma. If the cheese smells foul or off, it is best to avoid consuming it.
- Taste is another indicator of spoiled cheese. If the taste is too strong or has a bitter aftertaste, it is likely that the cheese has gone bad.
- Oka cheese can be frozen, but its texture will be different upon thawing.
It is important to note that consuming expired or spoiled cheese may cause food poisoning. Always check for signs of spoilage before consuming any dairy products, including Oka cheese.
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Frequently asked questions
Oka cheese should be at ambient temperature to be appreciated to its fullest.
Oka cheese is often served with fresh bread, a confit, or fig jam and melba toasts. It also pairs well with a Burgundy red or a zinfandel.
Wrap Oka cheese in tin foil and then in plastic in a sealable bag. Store it in the fridge for up to 4 weeks.
Oka cheese has a rind that is usually straw yellow to orangey-red in colour. The inside of the cheese is a pale yellow.
Oka cheese has a subtle butteriness and a distinctive aroma. Its flavour intensifies with age.
