Bushra Griffith
Oka cheese, named after a village in Quebec, Canada, is a semi-firm cheese with a rind and a strong aroma. It is a washed rind cheese that was originally made by Trappist monks in 1893. Today, it is industrially produced by the Agropur company and can be made from either raw or pasteurized cow's milk. When it comes to melting Oka cheese, the stovetop method is recommended as it provides more control over the process and allows for customization of the cheese sauce. To melt Oka cheese on the stovetop, start with a classic roux by melting butter and whisking in flour and hot milk before adding the shredded cheese and stirring frequently over low heat until smooth and evenly melted.
| Characteristics | Values |
|---|---|
| Type of cheese | Oka is a semi-firm cheese with a rind and a strong aroma. |
| Melting method | Melt on a stovetop at the lowest heat possible. |
| Pan type | Use a non-stick saucepan or skillet, such as ceramic or porcelain-enameled. |
| Ingredients | Butter, flour, milk, and shredded Oka cheese. |
| Preparation | Melt butter, whisk in flour, add milk, and finally add shredded cheese. Stir frequently to prevent burning. |
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What You'll Learn
Melting oka cheese on a stovetop
Oka cheese is a semi-firm cheese from Quebec, known for its nutty flavour and creamy yet firm texture. It is a versatile cheese that can be roasted, grilled, melted, or grated.
To melt Oka cheese on a stovetop, start by shredding the cheese. Shredded cheese melts more quickly, easily, and evenly than a block of cheese. Freshly grated cheese will melt better than pre-shredded cheese, which contains ingredients like potato starch and natamycin to prevent clumping.
Next, tip the shredded cheese into a non-stick saucepan. Place the saucepan on the stovetop and apply the smallest amount of heat possible. Stir the cheese frequently to prevent overheating or burning. Continue heating and stirring until the cheese has fully melted.
For an even smoother texture, you can use the double-boiler method. Fill the bottom part of a double boiler with water and place the other half on top. Place the double boiler on the stovetop and apply very low heat. Put the shredded cheese into the top part of the boiler and stir until it starts to melt. Once it has started melting, continue stirring until it reaches your desired consistency.
By melting Oka cheese on a stovetop, you can control the heat and avoid the risk of overheating or burning the cheese, which can result in an unappealing texture.
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Using oka cheese in a grilled cheese sandwich
Oka cheese is a semi-soft, washed-rind cheese known for its distinct aroma and creamy texture. It is a Canadian cheese with a rich history dating back to the 19th century. The cheese was first made by Trappist monks in the village of Oka in Quebec, Canada, in 1893. It is often used in dishes such as poutine, grilled cheese sandwiches, and cheese boards.
When melting Oka cheese for a grilled cheese sandwich, it is important to use low heat to avoid losing moisture and fat in the cheese, which can result in a lumpy, greasy, stiff, or charred texture. The key to a good grilled cheese sandwich is the quality of the ingredients, including the bread, butter, and cheese. White bread is often used as it soaks up butter well, but healthier alternatives can also be used. Good-quality butter adds to the taste of the sandwich, but buttery spreads can be used as a healthier alternative.
Oka cheese is a good melting cheese and will create a gooey grilled cheese sandwich. It is recommended to add a sprinkle of chipotle pepper to the sandwich for added taste. The cheese can be paired with prosciutto, as in an Oka and Prosciutto Panini, or with apples, mixed greens, and walnuts in a salad.
To melt Oka cheese for a grilled cheese sandwich, start by buttering both sides of the bread slices. Add a slice of Oka cheese to one slice of bread and sprinkle chipotle pepper on top. Close the sandwich with the other slice of bread and grill until the cheese is melted and the bread is golden brown.
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Baking with oka cheese
Oka cheese is a washed rind cheese that was first made in the village of Oka in Quebec, Canada, in 1893. It was originally made by Trappist monks who had settled near the village. The cheese is now industrially produced by the Canadian dairy cooperative Agropur.
Oka cheese is a semi-firm cheese that can be consumed cooked in a saucepan or gratin. It can also be baked, as seen in the following recipes.
Baked pear with Oka cheese
This fruity dessert combines Oka cheese with the sweetness of baked pear.
Preheat your oven to 400°F and line a baking sheet with parchment paper. Scoop out the inside of each pear to create a small cavity, leaving at least 1/2" of thickness throughout the fruit. Cut a 1/4" slice off the side of each pear to keep it steady on the baking sheet. Combine all the ingredients in a small mixing bowl and divide the stuffing equally among the pears. Arrange the pears on the baking sheet and cover with aluminium foil. Bake until soft, about 30 minutes. Remove the foil and return to the oven for 15 minutes. Remove the pears from the oven and top each one with Oka cheese. Return to the oven for 5 minutes or until the cheese is golden.
Oka cheese pastry
This savoury pastry combines Oka cheese with mustard and pecans.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. On a floured surface, roll out the puff pastry into a 10 x 5-inch (25 x 12.5 cm) rectangle. Place the dough on the baking sheet and spread mustard in the centre, avoiding the edges. Sprinkle the cheese on the mustard. With a pastry brush, cover the edges of the pastry with a beaten egg. Fold the dough in half lengthwise and press to seal. Brush the surface with the remaining beaten egg and sprinkle with pecans. Bake for about 20 minutes or until the pastry is puffed and golden brown. Slice and serve immediately.
When melting Oka cheese or any other cheese, it is best to do so at the lowest heat possible. High heat can cause the cheese to lose moisture and fat, resulting in a lumpy, greasy, stiff, or charred texture. It is also important to stir the cheese frequently to prevent it from sticking to the pot and burning.
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Making a cheese sauce with oka cheese
To make a cheese sauce with Oka cheese, you will need to start with a classic roux. A roux is a mixture of flour and fats used to thicken sauces and enhance flavour and texture. Using a non-stick saucepan will keep the cheese from sticking to the sides and burning. Start by melting eight tablespoons of butter in a large, heavy, non-stick saucepan over medium heat. Then, whisk in half a cup of unbleached, all-purpose flour, a little at a time, until well blended. Next, whisk in four cups of hot milk and continue stirring until melted.
Once the hot milk is added, your roux becomes a bechamel sauce! Now, you can add the Oka cheese to your sauce. It is important to note that Oka cheese is a washed-rind cheese, made with pasteurized milk. It is recommended to consume this semi-firm cheese cooked in a saucepan when pregnant. When melting the cheese, always do so at the lowest heat possible. This is because high heat will cause the cheese to lose moisture and fat, resulting in a lumpy, greasy, stiff, or charred texture. Melting cheese requires constant attention, so be sure to stir the cheese frequently to keep it moving around the pot and prevent it from burning.
Once the cheese has melted, give it a final stir, and then remove the pan from the heat. Do not leave the cheese on the heat for longer than necessary, as this can result in a rubbery consistency and negatively impact the flavour. Now, your Oka cheese sauce is ready to serve!
For a thinner, pourable consistency, you can add more milk or water to the sauce. Alternatively, for a thicker and creamier texture, simply melt more Oka cheese into the sauce. Enjoy your delicious and creamy Oka cheese sauce!
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Storing oka cheese
If you are storing Oka cheese in the fridge, it can be kept for anywhere from one to four weeks. First, wrap the cheese in tin foil, then wrap it in plastic and place it in a sealable bag. If any whitish mould forms, cut it off before consuming the cheese.
Oka cheese is a semi-firm cheese with a strong aroma and a rind that ranges in colour from straw yellow to orange-red. The cheese itself is a pale yellow. It is named after a village southwest of Montreal, on the north shore of the Lake of Two Mountains in Québec, Canada.
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Frequently asked questions
The best way to melt Oka cheese is on a stovetop. This method allows you to have more control over the melting process and avoid overheating or burning the cheese.
Always melt cheese at the lowest temperature possible. High heat will cause the cheese to lose moisture and fat, resulting in a lumpy, greasy, stiff, or charred texture.
Use a non-stick saucepan or skillet, such as ceramic or porcelain-enameled. This type of pan will prevent the cheese from sticking to the sides and burning.
Oka cheese melts well with other semi-firm cheeses such as cheddar, Swiss, or Gruyère.
