Andy Montoya
Oka cheese is a semi-soft, washed-rind cheese that was first manufactured by Trappist monks in the village of Oka, Quebec, Canada. The cheese is named after the town and is known for its distinct flavour and aroma. While some have described the smell as pungent, others have found it to be surprisingly mild. The unique signature taste of Oka cheese comes from its crust, and the longer it is aged, the more pronounced its flavour becomes.
| Characteristics | Values |
|---|---|
| Smell | Mild, pungent |
| Taste | Mild, nutty, intense, foul, fabulous |
| Texture | Semi-soft, tensile, creamy |
| Colour | Not orange or marbled |
| Rind | Washed |
Explore related products
What You'll Learn
Oka cheese is a semi-soft, washed rind cheese
Oka cheese is known for its distinct flavour and aroma, with some describing it as pungent and odorous, while others find it to be mild and nutty. The unique signature taste of Oka cheese comes from its crust, and the longer it is aged, the more pronounced its flavour becomes. Despite its strong smell, Oka cheese is not an overly strong cheese, and it is known for its creamy texture and complex, delicious flavour.
The process of making Oka cheese has evolved over time. It was originally a non-industrial cheese made by Trappist monks, but it is now produced commercially. The original recipe for Oka cheese was based on a French washed rind cheese called Port Salut, which the monks modified to create the unique Oka variety.
Oka cheese is a popular variety in Quebec and is enjoyed in a variety of dishes. It can be melted, heated up, grilled, or cooked, and is often served on sandwiches or with ham. It is also safe to freeze Oka cheese, although its texture may change upon thawing.
Oka cheese has a long history and a dedicated following, with many people appreciating its unique flavour and aroma. While some may find the smell off-putting, the taste is often described as mild and pleasant, making Oka cheese a popular choice for cheese lovers in Quebec and beyond.
Cheese Slang: Unraveling the Meaning of "Like" in Modern Vernacular
You may want to see also
It has a distinct aroma and flavour
Oka cheese, named after the village of Oka in Quebec, Canada, has a distinct aroma and flavour. It is a semi-soft washed rind cheese that was originally manufactured by Trappist monks in the Cistercian Abbey of Notre-Dame du Lac. The cheese is now produced commercially, but it still retains its unique characteristics.
The aroma of Oka cheese can be quite strong and pungent, with some describing it as smelling "like someone died". However, the taste is surprisingly mild and nutty, with a hint of nuttiness. It is said to be delicious and creamy, with a slight pungency that adds to its appeal. The flavour is complex and intense, but not overly powerful, and it pairs well with ham on a sandwich.
The unique signature taste of Oka cheese comes from its crust or rind. The older the cheese, the more pronounced the flavour becomes. The rind is edible and adds a hint of mould to the overall flavour profile. While some may find the smell off-putting, it is worth noting that the taste is quite different and generally well-liked.
Oka cheese is a Canadian version of "Port Salut" cheese, a French washed-rind cheese. It is said to have a similar taste and aroma to other washed-rind cheeses, but with a more pronounced flavour due to its unique production methods and the expertise of the monks who originally crafted it. The cheese has a firm and tensile texture, making it ideal for sandwiches as it does not become floppy or wet.
Unveiling Monterey Jack: The Aroma Experience
You may want to see also
The cheese is named after the town of Oka in Quebec, Canada
Oka cheese is named after the town of Oka in Quebec, Canada. It is a semi-soft washed rind cheese that was originally manufactured by Trappist monks in the town of Oka, located on the northern bank of the Ottawa River, just southwest of Montreal. The cheese was first created in 1893 when Brother Alphonse Juin arrived at the Notre-Dame du Lac Monastery in Oka with a recipe for Port-du-Salut cheese, a French washed rind cheese. He "tweaked and adjusted" the recipe, and Oka cheese was born.
Oka cheese has a distinct flavour and aroma, with a complex and delicious taste that is intense but not overly raunchy. While some describe the smell as mild, others find it pungent and strong. It has a hint of mould, especially if one includes the rind, and a faint hint of ammonia. The texture is relatively firm and tensile, making it a good choice for sandwiches.
The cheese 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. Oka cheese has become famous, with some describing it as creamy and delicious, while others find it disgusting. It is recommended to consume this semi-firm cheese cooked in a saucepan or gratin.
The town of Oka, Quebec, is not only known for its cheese but also for the "Oka crisis," which luckily had nothing to do with the cheese itself. The small village, with a population of around 3,300 people, has put itself on the map with its unique and flavourful cheese.
The Unique Taste of Fried Liver and Cheese
You may want to see also
Explore related products
Oka cheese is known for its pungent smell
While Oka cheese is known for its pungent smell, some people find it to be mild. The cheese is described as having a hint of mould and a faint hint of ammonia. The smell may be surprising to some, as the cheese itself is relatively firm and tensile, and not wet.
The unique signature taste of Oka cheese comes from its crust. The older the cheese, the more pronounced the taste. Oka cheese can be melted, heated up, grilled, or cooked and is a good addition to a ham sandwich.
The cheese has a long history, dating back to the 1980s when it was a non-industrial cheese. It is now produced industrially by a commercial company. Despite this, Oka cheese has retained its unique characteristics, with each cheese having different ages, textures, and flavours.
Vaginal Discharge: Why Does It Smell Like Cheese?
You may want to see also
Despite its strong odour, it has a mild taste
Oka cheese, a semi-soft washed rind cheese, was first manufactured by Trappist monks in the village of Oka, Quebec, Canada. The cheese is named after the town and has since become a famous Canadian cheese. Despite its strong odour, it has a mild taste.
Oka cheese is said to have a distinct flavour and aroma. Some have described the odour as pungent, while others have likened it to the smell of death. However, the taste is described as mild and nutty, with a hint of nuttiness. This contrast between its strong smell and mild taste is a unique characteristic of Oka cheese.
The cheese's unique signature taste is said to come from its crust. The older the cheese, the more pronounced its flavour becomes. Oka cheese is also described as having a complex and delicious flavour that is intense but not overly raunchy. It has a hint of mould, especially when the rind is included in the eating experience.
While Oka cheese is now commercially produced, its origins lie in the Cistercian Abbey of Notre-Dame du Lac, also known as the Abbaye Cistercienne d'Oka. The monks at this abbey created an agricultural school in affiliation with the Université de Montréal, and they became well known for their Port-Salut cheese, a French washed rind cheese. Brother Alphonse Juin is credited with tweaking a Breton recipe for Port-du-Salut cheese, resulting in the Oka cheese we know today.
Oka cheese is a versatile ingredient that can be melted, heated, grilled, or cooked. It is often served on a ham sandwich or enjoyed as part of a creamy cheese dish. Its semi-firm texture makes it ideal for sandwiches, as it holds its shape without being floppy or wet.
Mozzarella Cheese: Aroma and Taste Experience
You may want to see also
Frequently asked questions
Oka cheese is a semi-soft washed rind cheese that has a distinct aroma. Some have described the smell as pungent, while others have said it is mild.
Oka cheese is a washed rind cheese, which is known for having a strong smell. The cheese is also aged, which contributes to its pronounced aroma.
No, Oka cheese has a mild and nutty taste. It is famous in Quebec and is often served on a ham sandwich.
