Patrick Oconnell
Oka cheese is a semi-soft, semi-firm, washed-rind cheese that was originally manufactured by Trappist monks in Oka, Quebec, Canada. The cheese is named after the town and is naturally lactose-free. Oka has a distinct flavour and aroma, with a subtle butteriness and faint hazelnut taste. The texture is smooth and pliable, ranging in colour from ivory to straw, with a reddish-orange rind. The flavour intensifies with age, and it is often paired with a Burgundy red or Zinfandel wine.
| Characteristics | Values |
|---|---|
| Place of Origin | Village of Oka, Quebec, Canada |
| Manufacturer | Commercial company |
| Type of Cheese | Semi-soft, washed rind |
| Taste | Subtle, nutty, fruity, buttery, faint hazelnut |
| Texture | Smooth, pliable, homogeneous |
| Colour | Amber, ivory, straw |
| Nutritional Information | Lactose-free, made from pasteurized milk |
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What You'll Learn
Oka cheese is a Canadian cheese, made in Oka, Quebec
Oka cheese has a unique signature taste that develops with age. The older the cheese, the more pronounced its flavour becomes. The texture of Oka cheese is smooth and homogenous, ranging in colour from ivory to straw, with a reddish-orange rind. The cheese has a subtle butteriness and a distinctive aroma, with hints of hazelnut and a faint fruity and nutty taste. It is mild and pleasant on the palate, making it a perfect choice for a cheese board or as an ingredient in various recipes.
The original recipe for Oka cheese was brought to Canada by Trappist monks from France, who settled in the Oka region. The monks at the Cistercian Abbey of Notre-Dame du Lac, also known as the Abbaye Notre-Dame-du-Lac, tweaked a Breton recipe for Port-Salut cheese, creating the unique Oka flavour. The cheese is still aged in the cellars at Fromagerie Oka, preserving the traditional methods handed down by the monks.
Oka cheese is naturally lactose-free, making it accessible to a wide range of consumers. It is made from pasteurized milk and can be enjoyed in a variety of ways, including roasted, grilled, melted, or grated. The Oka L'Artisan variety is particularly popular and well-distributed, making it a safe choice for those looking for a delicious and accessible Canadian cheese.
Oka cheese has an interesting history and a unique flavour that has contributed to its fame. The village of Oka, with its small population of 3,300, has become synonymous with this delicious cheese, attracting cheese enthusiasts and foodies alike to the region. Oka cheese is a true Canadian delicacy, with a taste and texture that reflects the expertise and tradition of its monastic origins.
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It is a semi-soft, washed rind cheese
Oka is a semi-soft, washed-rind cheese, named after the town of Oka in the Canadian province of Quebec, where it was first made. 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 is semi-soft, pliable, smooth, and homogeneous. The paste ranges in colour from ivory to straw, and the rind is the classic reddish-orange of most washed-rind cheeses. The texture of the cheese is smooth and pleasant, with a faint hazelnut and buttery taste. It is slightly nutty and fruity, and light and refreshing. The cheese is mild, with a subtle, distinctive aroma and a rounded lactic tang. The flavour intensifies with age, as the cheese continues to ripen.
The Oka Classique, for example, is aged for over 60 days, resulting in a rich, bold taste. The Oka L'Artisan is another variety of Oka cheese that is well-distributed and available at most good grocery stores.
Oka cheese is naturally lactose-free and made from pasteurized milk. It can be roasted, grilled, melted, or grated, and pairs well with a Burgundy red or a Zinfandel wine.
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Oka is naturally lactose-free
Oka cheese is a semi-soft, semi-firm, washed-rind cheese that is naturally lactose-free. This means that even those who are lactose intolerant can enjoy this cheese without worry. The cheese is made from pasteurized milk, ultrafiltered milk, cream, salt, bacterial culture, calcium chloride, and microbial enzymes. It has a smooth and pleasant texture, with a subtle butteriness and hints of hazelnut, nuttiness, fruitiness, and toast. The flavour intensifies with age, as the cheese continues to ripen and the microbial enzymes continue to break down the lactose, resulting in a more pronounced taste.
The Oka cheese that gave the town of Oka, Quebec, Canada, its fame has an intriguing history. It was first made by Trappist monks at the Cistercian Abbey of Notre-Dame du Lac, also known as the Abbaye Notre-Dame-du-Lac, located in Oka. The monks' original recipe for Port-Salut cheese, brought with them from France, was "tweaked and adjusted" by Brother Alphonse Juin, resulting in the birth of Oka cheese. The cheese is still manufactured in Oka today, although by a commercial company, and it is aged in the cellars at Fromagerie Oka.
The unique signature taste of Oka cheese comes from its crust or rind, which is reddish-orange in colour. The longer the cheese is aged, the more intense the flavour becomes. This ageing process allows the microbial enzymes to break down the lactose, making the cheese naturally lactose-free.
Oka cheese is a versatile cheese that can be roasted, grilled, melted, or grated, making it a popular choice for cooking and cheese boards. Its mild and delicate flavour, with a fresh lactic tang, pairs well with a Burgundy red or a Zinfandel wine. The cheese's lactose-free quality makes it accessible to a wide range of consumers, contributing to its popularity.
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The cheese is aged in the cellars at Fromagerie Oka
The cheese is aged in the cool, damp cellars at Fromagerie Oka, located in the village of Oka, on the northern bank of the Ottawa River in Quebec, Canada. The original recipe, crafted by the monks of the Cistercian Abbey of Notre-Dame du Lac, is still used today, resulting in a semi-soft, washed-rind cheese with a distinctive flavour and aroma. The Oka Classique, aged for over 60 days, boasts a rich and bold taste, while the "Regular" Oka has a more delicate and subtle profile, with hints of butter and toast. The longer the cheese is aged, the more intense its flavour becomes, with the "Classic" Oka offering deeper, more penetrating flavours.
The cheese-making process at Fromagerie Oka begins with pasteurized milk, which is then transformed into the semi-firm Oka cheese. The cheese is aged in the cellars, where the cool, humid environment promotes the development of flavour and texture. The cellars provide the ideal conditions for the cheese to mature, allowing the flavours to intensify over time.
The Oka cheese aged in these cellars is naturally lactose-free, making it accessible to a wide range of consumers. The cheese has a subtle butteriness and a distinctive aroma, with hints of nuttiness and fruitiness, as described by tasters. The rind, ranging from amber to reddish-orange in colour, contributes significantly to the overall taste experience.
The cheese-aging cellars at Fromagerie Oka are an integral part of the cheese-making process, allowing the Oka cheese to develop its unique characteristics. The combination of time-honoured recipes, skilled craftsmanship, and ideal ageing conditions results in a cheese that has gained recognition beyond the borders of Quebec and Canada.
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Oka has a subtle, buttery taste with hints of hazelnut
Oka cheese is a semi-soft, semi-firm, washed-rind cheese with a subtle, buttery taste and hints of hazelnut. It is smooth and homogenous in texture, with a colour that ranges from ivory to straw, and a reddish-orange rind. The cheese is named after the town of Oka, located in the province of Quebec, Canada, where it was originally manufactured by Trappist monks. Today, it is produced by a commercial company, but the original recipe, handed down by the monks of Oka Abbey, is still used, and the cheese is aged in the cellars at Fromagerie Oka.
Oka cheese is naturally lactose-free and made from pasteurized milk, ultrafiltered milk, cream, salt, bacterial culture, calcium chloride, and microbial enzyme. It has a distinctive aroma and flavour that intensifies with age. The older the cheese, the more pronounced its taste. Oka pairs well with a Burgundy red or a Zinfandel wine.
The cheese is said to be mild, slightly nutty, and slightly fruity, with a pleasant, smooth texture. It is a good choice for a cheese board, as it is well-distributed and available at most better grocery stores. Oka L’Artisan, in particular, is a popular variety that is often served to guests.
The Oka cheese family includes a range of ages and unique qualities, with some cheeses being more intense in flavour than others. The OKA Classique, for example, is a full-bodied, bold-tasting cheese that is aged for over 60 days. The longer ripening time results in a richer taste compared to the more delicate and subtle "Regular" Oka.
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Frequently asked questions
Oka cheese has a subtle buttery taste with hints of hazelnut and toast. The older the cheese, the more pronounced the taste.
Oka is a semi-soft, washed-rind cheese that was originally manufactured by Trappist monks in Oka, Quebec, Canada. It is named after the town and is naturally lactose-free.
Oka cheese has a reddish-orange rind with a paste that ranges in colour from ivory to straw.
Oka cheese can be purchased at most good supermarkets.
